There is something I find so therapeutic about working with yeast and this week’s bake is worth trying out.
You simply need to mix the ingredients with a spoon for the dough before you go to bed, and the next morning you will wake up to a very springy, airy dough that feels so light to touch. Its amazing.
As much as I try to avoid processed sugar in most of my recipes, I find the best medium for making the most of your yeast is sugar. I know that there are alternatives but nothing achieves the same result.
For the Date and Apple bundt you will need:
250g strong flour
6g instant dried yeast (around half a sached)
pinch of salt
100g sugar (and it also works well with 50g sugar and equivalent of 50g stevia)
3 tablespoons apple jam (I used local wild apples, homemade)
1 teaspoon cinnamon
125ml plain yoghurt
2 drops good vanilla extract
grated zest of 1 lemon
Chop the dates, add the flour, instant dry yeast, salt, sugar, eggs, cinnamon, yoghurt and vanilla. Stir with a wooden spoon, then bring together to form a loose dough. Lightly oil a large plastic or glass container. Place the dough inside the container and cover with a clean kitchen towel. Leave to prove overnight.
In the morning you will find that the dough has risen and more than doubled in size. Place on a lightly covered surface and bring together. Cut in half.
Grease a bundt tin and dust some flour in it.
Take half the dough and stretch it into a long cylinder. Bring the two ends together, join and drop into the bundt tin. On top of the dough add the apple jam and then with the other half of the dough repeat the process, pull to a long shape, join up the ends together and drop into the bundt tin on top of the apple jam. This means that you will have the apple jam as a layer between the two pieces of dough. Cover again with a clean dish cloth and allow to prove for an hour or until it doubles up in size.
In the meantime preheat the oven to 160C and bake for 25 minutes. Allow to cool. I topped my bundt with a light coating of warm honey using a pastry brush and sprinkled pistachios on top.
And with the absence of our two photographers this week during the show, Gino on holiday and Ian covering a news story, I took my bundt home to photograph at leisure. Too days later with the photos out of the way, I cut myself a piece and toasted it. Surprisingly the flavors were even better than when it was freshly baked!