These are simply scrummy and a great addition if you want something a little different for Xmas nibbles.
You can have them as is, with hot sweet tea or my fav black coffee with the consistency of tar:)
You can also use them for dipping in dips, sauces etc..
Now the beauty with these is , even though they have raisins and cinnamon in them, they are not overly sweet, so you could forgo the icing sugar and have them with cheese and chutney.
Unlike many yeast products, these are quick, time wise.
Proving while cooking.
What will you need?
1 cup wholemeal flour
1 cup of strong bakers flour
15 g dried yeast
1 Tbsp honey melted
350 mls warm water
2 Tbsp cinnamon
1/2 cup of raisins/ sultanas
Icing sugar for sifting.
Warm water and stir in melted honey and then add in yeast.
Allow to stand for 10 minutes to become frothy.
Combine all dry ingredients in a bowl together and mix in the yeasty mix.
Combine well and knead for about ten minutes.
Place dough in lightly oiled bowl ,cover and stand for 45 minutes.
After proving, Turn dough out on lightly floured board/bench and cut into 6 pieces.
Roll out each piece into a long thin sausage.
Fold dough in half and twist into shape (see below)
Place dough twists on tray with baking paper.
Pre heat oven to 75 celsius.
Lightly brush bread twists with oil/ melted butter.
Place in the oven and bake with the door slightly ajar for 45 minutes.
Then turn oven up till 200 celsius and bake until golden, usually about 10-15 minutes.
Remove from oven and allow to cool on racks.
When cool, dust with icing sugar.
ENJOY, ENJOY, ENJOY!!
These would be lovely for breakfast as they are too….and I slipped the wholemeal in as well:)
Uzumlu Tarcinli Ekmek recipe adapted from Turkish Bakery Delight by
Deniz Gokturk Akcakamet….
And a quick look at whats on tomorrow!!!
Its all done, tastes heavenly…..