Sunday, October 31, 2010

Irish Barmbrack (Halloween Recipe)

For the fruit:
350gr. sultanas
Tepid water (enough to cover the sultanas)
Juice of a lemon

For the dough:
450g strong bread flour
Pinch of salt
15gr fresh yeast, softened with 1 tbsp tepid water
280ml milk, room temperature
50gr. butter, softened
50gr sugar
1 egg, beaten

For the topping:
1 tablespoon butter
1 teaspoon ground cinnamon


Place the sultanas in the water with the lemon juice and let them soak for 30-45 minutes, and then drain off the liquid.
To prepare the dough: place all dough ingredients into a mixing bowl and bring together with a spatula or wooden spoon.
Turn out onto a floured surface and knead for 15 minutes. Kneading is better be done by hand or you use an electric mixer.
Place the dough in a bowl, cover with a damp towel and leave for almost 1 hour, until the mixture has risen and fills the bowl.
Place the dough onto a lightly floured board. Start kneading again, adding the soaked fruit until the fruit is evenly spread throughout.
Place in a 20-23cm buttered cake tin and cover with a damp tea towel.
Let it stand in a warm place for about 20 minutes until the mixture rises up to the top of the tin.
Preheat the oven to 200oC. Bake in the centre of the oven for 50 minutes until cooked.
In the meantime prepare the topping. Cream the butter with cinnamon until soft.
Remove the barmbrack from the oven, and immediately spread the spiced butter on top.
Let it cool down. Serve barmbrack sliced with blue cheese or any cream cheese you like. Enjoy and…. Happy Halloween!