Vibrant and delicious Rasberry compote delicately flavoured with a touch of citrus generously oozes around the bread swirls. Scrolls are nice, but these rosettes are unashamedly scrumptious.
An exceptional tea-time accompaniment, the simple berry compote sweetens the rosette shaped bread and is a welcome sight. Feel free to increase or decrease your compote.
This is surprisingly easy to make. Some tips, to help you with ensuring your bread rises to exceptional levels:
Dry Instant Yeast, will require the yeast to be added into the bowl with the flour.
Active Dry Yeast, needs to be activated in warm water ( apx 29 degrees celius ). Test with your finger. If its cool to touch too cold, if its warm and comfortable to keep in the warmed water it should be right. If water feels hot then obviously its too hot.
The amount of flour you will use will depend on how soft your butter is and the temperature around you. It is better to start with less flour and gradually add it in, rather than too much flour. This is why we add less flour into the bowl to start with. If the dough is way too sticky, then you can always add a little flour.
1 1/2 cups warm milk
1 packet active dry yeast
3 tbspns unsalted butter, softened
3 3/4 -4 1/2 cups flour
3/4 tspn salt
4 tbspns white sugar
100ml frozen raspberries
100ml strawberry jam
3 tablespoons light brown sugar
1 tspn Lemon zest
1 egg beaten, 2 tbspns milk
Sift the flour in a large bowl. Add the salt and 2 tbspns of sugar reserve 1 tbspn of white sugar. Rub the softened butter into the flour.
Prepare the yeast. Add 1 tbspn of the white sugar, and 1 tspn flour into the warm milk. Add the yeast and stir through. Allow the yeast to activate for 2 minutes. It will bubble and start to expand.
Heap the flour, and form a well. Add the activated yeast, into the well and from the inside out stir gradually with a fork. At some point you will need to use your hands to knead the mixture. Knead for 10 minutes. The dough will be shiny and slightly sticky to touch. If it is too sticky ( most of the dough sticks on the bowl ) add some of the reserved flour and knead until your dough is shiny and smooth.
We need to let this lovely dough work its magic. To do this, the easiest way to keep my dough warm and in constant ideal temp is to pre-heat my oven to 60 degrees celsius. Turn oven off. Cover the dough that is still in the bowl with greaseproof paper, then a clean warm towel. Place it in the pre-heated oven for 40 minutes.
While this is happening, make the compote ( it’s a simple version ) add all the ingredients into a saucepan and boil on low heat. Boil gently until the jam mixture has reduced and thickened. Turn it off. Allow to cool before using on the bread.
Remove the dough that has doubled in size.
I am a little bit lazy and make half of the dough as rosettes ( 20 rosettes) and the other half I make a twisted ring shape as per the picture. It looks lovely and is quick.
Pinch a little dough off the size of a golf ball. Roll into a ball first, then dust some flour on your bench top. With a rolling pin flatten out to approximately A5 sized rectangle. This is half an A4 sheet of paper. With a spoon add a thin layer of jam mix. Exclude 1cm of circumference. Roll it into a log starting from narrower end. Rolling in, slightly diagonally. Refer to picture below. Then curl log shape and tuck the end through.
Place each rosette on lined baking dish. Keep in a warm place while your making other shapes.
If the oven has cooled completely and is cold again, ensure it was pre-heated again before placing dough in oven to rise for a further 20 mins.
Glaze with egg wash, then sprinkle with a little brown sugar. Bake for 25 minutes in 180 degrees temperature. Remove from the oven and serve.