Apricot Orange Loaf with Heather Kaniuk
½ cup milk ¼ cup warm water 1 tsp salt ¼ cup sugar 60g butter, softened 2 tsp quick yeast 1 egg 3 cups plain flour 2 Tbsp milk 2 Tbsp demerara sugar 1 cup dried apricots ¼ cup water 1 orange, zest and juice ¼ cup sugar 2 Tbsp marmalade ½ vanilla pod, scraped Glaze: 2 Tbsp marmalade 2 Tbsp water
Method: 1. In a mixer, put the first milk, water, salt, sugar, butter, yeast, egg and flour. 2. Mix on a low speed until a dough forms, then put on medium speed for 5-6 minutes until the dough turns smooth and shiny. 3. Cover the bowl and allow to prove until doubled in size. 4. Knock back the dough and placed in a lightly greased tray. Refrigerate until firm, or overnight. 5. Next, prepare the apricot filling. Chop the dried apricots, and place in a saucepan with the water, orange zest, juice, sugar, marmalade and vanilla. 6. Bring to the boil. Reduce to a simmer and cook until thick and syrupy. Allow to cool. 7. Remove the dough from the refrigerator. On a floured surface, roll the dough to a rectangle approximately 50cm by 25cm. 8. Spread the apricot filling evenly over the dough. Roll along the long edge to form a tight log. 9. Using a serrated knife, cut along the length of the log to form two halves. 10. Twist the two halves together to form a basic 2 braid plait. Cut in half. 11. Place each piece of the braid into a lined loaf tin. Allow to prove until doubled in size. 12. Brush with the 2 Tbsp milk, and sprinkle with demerara sugar. 13. Bake at 180deg C, for 25 minutes or until golden brown. 14. In a small pan, heat the marmalade and water, and brush the loaves when they come out of the oven.