Hallowe'en Scream Swirl Bread!
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1.5 hours resting time
Cooking time: 35 minutes
- 1/6 cup bread flour
- 1/2 cup water
- 3/4 cup milk
- 50g/1.7ozs butter, softened
- 1 egg, room temperature
- 1.5 teaspoons fine salt
- 2 3/4-3 cups bread flour plus extra for rolling
- 1/4 cup sugar
- 2 teaspoons instant dried yeast
- 2 teaspoons activated charcoal powder mixed with 1 tablespoon water
- 2 teaspoons matcha powder mixed with 1 tablespoon water
- 3 teaspoons ground turmeric mixed with 1 tablespoon water
- 75g/2.7ozs. ube or purple sweet potato puree
- 1 egg mixed with 2 teapsoons water for egg wash
- 2 tablespoons black sesame seeds
Step 1 - Make the tangzhong roux by heating the 1/6 cup of bread flour and water in a small saucepan on medium heat and whisk until smooth. Heat and when it gets to 65C/149F then whisk in the milk, butter, egg and salt. Set aside.
Step 2 - In an electric mixer bowl combine the flour, sugar and yeast with a spatula and then pour in the tangzhong roux and stir until combined. Then fit with a dough hook and knead on the lowest speed until you get a window pan effect-that is you can stretch the dough without it breaking (this should take over 10 minutes).
Step 3 - Weigh the dough and then divide it into four equal portions. Flour a surface and hand knead the colours into each dough portion. You shouldn't really need gloves except for the turmeric (I also roll the turmeric on parchment as it stains white surfaces). Roll into four balls and place in separate bowls and cover with cling film and allow to rise in a warm place until doubled in size.
Step 4 - Oil a large loaf tin. Roll out the dough into four large (30x15cm or 12x6inch) rectangles one at a time. Place them on top of each other and roll out the stack of four a bit more to smush them (technical term ;)) against each other.
Step 5 - Roll the layered dough up and place in the prepared tin and brush with egg wash and sprinkle sesame seeds over it. Cover - I used a clean shower cap, a tip I picked up from my friend Sally. Allow to rise until doubled in size (around 20 minutes). Bake for 30-35 minutes. Cool in tin for 3-4 minutes, then remove and cool on a wire rack. Do not cut for an hour (it will be hard to resist).