When the days get longer and darker I as many other people am looking for comfort food a lot. Comfort food to me typically is warm curries, soups, hearty dishes or baked goods with a warming touch. I am especially in love with ginger at the moment. Ginger is able to add a lot of depth to any dish and works especially great in desserts or baked goods. Apparently, Donna Hay is on the same page as I am as she featured a few recipes for baked gingery treats in the June/July 2012 issue of her Donna Hay magazine. The following recipe is actually very easy to make, but it's in to make a big impression.
Here's the recipe:
7g dry yeast
1/3 cup (80ml) lukewarm milk
2 teaspoons vanilla extract
2 3/4 cups (465g) all-purpose flour, sifted
1/4 cup (55g) superfine sugar
2 teaspoons ground ginger
2/3 cup (110g) sultanas
175g (1 1/2 sticks) unsalted butter
2 eggs
1/2 cup (110g) white sugar
2 teaspoons ground ginger, extra
1 tablespoon finely grated lemon rind
60g (1/2 stick) melted, unsalted butter, extra
Lemon cream cheese icing:
100g (3.5 oz) cream cheese
2/3 cup (110g) icing sugar, sifted
2 tablespoons lemon juice
1) Place the yeast, milk and vanilla in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear in the surface.
2) Place the flour, sugar, ginger, sultanas, butter and yeast mixture in an electric mixer and beat on low for 1 minute. Gradually add the eggs and beat for 5 minutes or until a smooth and slightly sticky dough forms.
3) Place the dough in a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 1 hour or until the dough is doubled in size.
4) Preheat the oven to 180°C (356°F). Roll the dough out between two sheets of non-stick baking paper to form a 50cm x 25cm (20x10 inch) rectangle. Cut into 5 even rectangles.
5) Place the white sugar, extra ginger and lemon rind in a bowl and mix to combine. Brush one rectangle with extra melted butter and sprinkle with the sugar mixture. Top with a second rectangle, brush with melted butter and sprinkle with the sugar mixture. Repeat with remaining dough and sugar mixture.
6) Slice the dough into 6 equal pieces and place, cut-side up, in a lightly greased 26cm x 11 cm (10x5 inch) loaf tin. Cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size. Bake for 30-35 minutes or until golden.
7) Allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool. To make the icing, place the cream cheese, icing sugar and lemon juice in a food processor and process until smooth. Drizzle over the cooled loaf to serve.
Serves: 6-8
Active preparation time: about 45 minutes
Total preparation time: about 2 hours and 30 minutes
Here's how mine turned out:
I just love this ginger brioche loaf. The dough turns into beautifully fluffy brioche layers with a great spice note from the ginger and sweetness from the sugar and sultanas. The icing is not necessary - it does add another texture and great freshness from the lemon juice though.
Have fun trying and impressing!
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