Friday, 18 November 2016

Almond Milk and Tahini Spiral Breads...


Today was a busy day... But a rather unproductive one... Do you ever feel like you're busy all the time, but don't get anything done? Yep, today was THAT day!

I made some bread though, so I guess that I can't actually call the day a total fail! 

Yesterday I made some Popsicles using almond milk, and I had a half carton of milk in the fridge, so when I went to the fridge to get out the milk for my bread, I found that almond milk and decided to use it instead.

The one loaf is made using Lotus Biscoff Spekuloos Spread, whilst the remaining loaves have a Turkish/ Arabic influence, since  I used Tahini or Tahini related fillings in them. You all must know by now how I adore Tahini. I can never get enough of the stuff!

This recipe is so versatile as you can use any filling that you desire. Try caramel, Nutella, or even a savoury filling like crumbled feta or ricotta and some herbs... Like I said, so versatile...
so without further ado, let's get started...



Ingredients:

For the bread you will need: 
4 cups flour (I used cake flour)
1 10g sachet instant yeast
1/2 teaspoon salt
1 tablespoon sugar
60 ml vegetable  oil
About 300 ml lukewarm almond milk to make a soft dough


For the fillings, you will need:

Loaf 1: 3 tablespoons  Tahini and 1 tablespoon caster sugar

Loaf 2: 3 tablespoons orange Tahini and 2 tablespoons finely crushed pistachios. Reserve some pistachio for sprinkling on top.

Loaf 3: 3 tablespoons Lotus Spekuloos  spread and  2 tablespoons flaked almond to sprinkle on top

Loaf 4: 3 tablespoons chocolate Halawa Spread


Combine all the dry ingredients in the bowl of your mixer. Add the oil and enough almond milk to make a dough. The dough should be soft, but not sticky.
Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm place to rise, until almost doubled in size. This should take about 45 minutes to 1 hour, depending on the room temperature. When the dough has risen, remove to a floured work surface and punch it down. Divide into four equal portions. Place three portions back into the bowl and roll out the remaining portion into a large, thin rectangle, about 1 mm thick. Spread with the desired filling (see above) and roll up tightly. Gently stretch the roll to a thin rope, about 3 cm in diameter. Now, holding the one end down, gently twist the rope tightly. Coil your rope, tucking the end underneath. Place on a baking paper lined tray. Complete the remaining three loaves. Cover with a tea towel, and leave to rise until it looks puffy. This didn't take too long at my place. About 1/2 hour. Meanwhile preheat you oven to 180° C . Warm about 2 tablespoons of Tahini, until it is runny. Brush this Tahini over your loaves. 
Place in the oven and bake for about 35 minutes, or until done and golden on the top. Halfway through baking, brush the loaves with the Tahini again and sprinkle with the appropriate nuts. Complete baking.  Once they are done, remove from oven, and place on a wire rack to cool 
completely. Enjoy!