Today I’m happy I managed to transform one of my favorite bread/twist recipe in a sourdough recipe and substituting milk and butter simply by water and oil without loss of quality!
It’s now more than one year that I’m baking with sourdough and I really love this, the results are incredible good and even my husband said he doesn’t want to go back (back to commercial yeast!
In one of my previous recipes https://artandkitchen.wordpress.com/2016/05/03/beautiful-challah-sourdough-version/ Beautiful Challah (Sourdough Version) I also made the step of baking this kind of bread simply using water and oil; and why not? I tried this with this recipe!
Another thing I recently learned is how to prepare roasted cherries, since then I use them as side instead of vegetables (without adding sugar) to serve with cheese and in oriental recipes.
Finally this recipe is an hybrid of all those and the result was so delicious that it was really difficult to stop eating one slice after the other!
If you don’t have cherries or if it is not cherries time you may also use two cups of grated apples!
I did not give you the exact rising time as it dependent on the kind of your wild yeast (sourdough), how long it rested in the fridge and the rising temperature.
Note: instead of 2 medium loaves you can also make a big one, baking time will increase of about 10 minutes.
Cherry Twist Bread with Sourdough
- 100 g starter (100% hydrated) or 50 g flour + 50 water + 1/2 teaspoon instant yeast
- 150 g water
- 150 g flour
- 225 g four
- 50 g potatoes flakes
- 75 g sugar
- 1 teaspoon salt
- 50 ml oil
- 1 teaspoon vanilla
- 1 egg
- 500 g cherries without stone, or more if you like (you may also use frozen ones)
- 100 g sugar
- 25 g flour
- 1 teaspoon cinnamon
- 3 tablespoons sugar
- 2 tablespoons hot water (or mixture of water and some lemon juice).
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons cream or milk, quantity to adjust if needed
- Combine the ingredients for the first rising in a bowl, cover and place in a warm place (best at about 25-27°C, best in the switched off oven with light on) to rise until doubled.
- Add all the ingredients for the second rising and mix with a fork until combined. Let rest 20 minutes.
- Knead again until smooth, cover and let rest in a warm place until doubled.
- In the meantime place the cherries in the oven at 220°C to dehydrate until the sauce is very thick. This can take 30 or so, it depends form the oven.
- Add to the cherries the other ingredients for the filling and stir with a spoon to combine.
- Deflate the dough and dived into 2 portions.
- Roll it out the first portion on a floured surface to the size of 30 X 40 cm.
- Spread half of the filling from the long side leaving 2 cm free.
- Roll the dough into a cylinder starting from the long side. With a sharp knife cut the cylinder lengthwise.
- Transfer both half on a baking try and twist both half cylinders taking care to let the open side up. Pinch the beginning and the end of the braid well together.
- Repeat with the second portion. Cover the twist and let rise in a warm place until doubled.
Baking and finishing:
- Preheat the oven to 180°C/350°F and bake until browned (mines took about 25 minutes).
- In the meantime combine water and sugar, stir until sugar is melted. You may heat it in the microwave to dissolve it faster,
- Remove from the oven and brush immediately with the prepared sugar syrup.
- After 15 minutes combine the ingredients for the glaze adding as less as possible milk to form a thick sauce.
- As soon as the braid is partially cooled down drizzle the twists and let cool down completely before serving.