Plaited milk cep rolls

EN­JOY THE DIS­TINCT FOR­EST FLAVOURS OF CEP MUSHROOMS IN TH­ESE SOFT, FLUFFY ROLLS

In the Moment - - Living - LIZ O’KEEFE Liz O’Keefe is a food stylist, recipe de­vel­oper and for­mer pro­fes­sional chef. She is co-au­thor of The Mush­room Cook­book. Fol­low her @ecjo­keefe

In­gre­di­ents

MAKES 8 ROLLS

* 50g (2oz) ceps, finely sliced * 50g (2oz) but­ter

* 100ml (3 fl oz) milk

* 50ml (2fl oz) sin­gle cream * 5g (1 tsp) vanilla bean paste * 5g (1 tsp) caster sugar

* 250g (9oz) strong white flour, sifted, plus ex­tra for dust­ing * 7g (2 tsp) ac­tive dried yeast * 2.5ml ( tsp) salt

* 2 eggs, beaten

Dried cep mushrooms (known as porcini) can be used in­stead of fresh, but the taste will be dif­fer­ent, and more in­tense.

METHOD

Place the ceps, but­ter, milk, cream and vanilla in a pan and sim­mer on a low heat, without boil­ing, for 5 min­utes. Drain the liq­uid into a jug or pitcher, re­serv­ing the mushrooms. Al­low the liq­uid to stand un­til room tem­per­a­ture, then mix in the sugar.

Place the our in a large bowl and make a well with your st in the mid­dle. Add the yeast and salt, and then 1 beaten egg. Pour in the milk mix­ture, mix­ing in a gure-of-eight with a spat­ula un­til the dough comes to­gether. Knead in the bowl for 10 min­utes, then cover with oiled clear lm or plas­tic wrap and a damp clean dish towel, mak­ing sure it is air­tight. Stand in a warm place to prove for 1 hour, or un­til dou­bled in size.

Knock back the dough with your st to re­move the air, then knead in the re­served mushrooms. Turn on to a sur­face lightly dusted with our and cut into eight equal pieces. Roll each piece into a sausage shape. Then, from the top, cut three equal strands. Plait the bread to­gether to make a roll shape and then seal the ends by squeez­ing to­gether. Re­peat for each plait. Place on a bak­ing sheet lined with bak­ing parch­ment and cover with oiled clear lm and a damp cloth. Prove for 30 min­utes in a warm place. Pre­heat the oven to 200ºC/400ºF/Gas Mark 6.

Brush with the re­main­ing beaten egg, then bake for 20 min­utes un­til slightly golden. Serve with but­ter.

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