An Easter treat! A sweet spinach-coloured bread filled with dates and spices and shaped as a heart - great for a gift!
Heart-shaped Wool-Roll Sourdough sweet bread
Ingredients:
200g Sourdough surplus
275g Bread flour
10g Sugar
50g Milk (soya milk used here)
1 tbs EVO/40g butter
50g Spinach puree (optional) – increase milk by 50g if left out
Toppings:
Crushed pistachio
Almond flakes
Black sesame seeds
Method:
1. Mix all the ingredients except the oil or butter and knead for 3-5 minutes.
2. Add butter or oil, knead till window pane appears for about 15-20 minutes.
3. Cover with cloth and rest till it rises to double.
4. Punch the dough down and on floured surface, roll the dough out into a rectangle or into 2 smaller rectangles for easier handling.
5. Cut into strips on the bottom edge of the rectangle leaving a clear border of about 3 inches from top edge. (Check out my video on instagram)
6. Roll the dough from the top edge until it’s complete.
7. Arrange it in a round tin or square tray in a heart shape, leaving room for the dough to expand.
8. Leave to proof till doubled in size.
9. Egg-wash over the dough and bake in 180 deg C oven for 20 minutes or till golden brown.
10. Decorate with sesame seeds and almond flakes and leave in oven which is turned off for another 5 mins.
11. Decorate with crushed pistachio. Enjoy!
