the crunchy topping of chopped almonds and honey...... mmm... especially when your teeth sinks into it, beautiful....
picture on the left, before proving, and picture on the right, after proving and topped with a mixture of honey and nibbed almonds, just before going into the oven
just out of the oven and the sweet smell of freshly baked bread, fills the air
a bit of a heart shape ?
Recipe for Honey Twist
Ingredients for Dough, using a Breadmaker
1 egg + water to make up 1 cup - 250 ml
Butter/Margarine - 3 Tbsp
Salt - 1/2 Tsp
High Protein Flour - 410 gm
Skim Milk powder - 2 Tbsp
Brown Sugar - 3 Tbsp
Yeast - 2 Tsp
For the Topping
Mix together the following :-
3 Tbsp Honey
2 oz Brown Sugar
2 oz melted Butter/Margarine OR 3 Tbsp Olive Oil (I used this)
1 oz Plain Flour
1.1/2 oz nibbed Almonds
3 Tsp water
At the end of the dough cycle, turn the dough onto a floured surface and knock it a bit for any air to escape.
Shape the dough into a long, narrow roll, 1 inch thick. Coil the roll into a lightly greased 10 inch shallow tin, beginning @ the outside edge and twisting as you go.
Leave a little space between the coils.
Cover the tin with a damp cloth and allow to prove until double in bulk, around 35 to 40 minutes.
Spoon over the topping mixture and bake in a preheated oven @ 180 deg C, for about 25 to 30 minutes.