ClemenGold pull-apart bread

Makes 2 loaves – serves 12

A layered tea bread, filled with cinnamon-spiced ClemenGold

Dough

600 g cake flour

5 ml (1 tsp.) salt

10 ml (2 tsp.) sugar

1 x 10 g sachet instant yeast

65 ml butter, melted

500 ml warm water

1 egg, whisked

ClemenGold filling

160 ml icing sugar

10 ml (2 tsp.) ground cinnamon

80-125 ml ClemenGold marmalade

4 ClemenGold, peeled and chopped

Icing

500 ml (2 cups) icing sugar

45 ml (3 tbsp.) butter, melted

125-190 ml milk

Dough

 Sift the flour, salt and sugar into the bowl of an electric mixer; add the

instant yeast and pour in the melted butter.

 Using the dough hook attachment and the mixer on medium speed;

add enough of the warm water to bring together soft dough. The dough

should knead easily and not stick to your hands or the bowl.

 Continue to knead the dough for about 10 minutes until elastic and

smooth.

 Form the dough into a ball and place into a floured bowl. Cover with a

damp cloth and leave the dough in a warm spot to rise until it has

doubled in size.

 Knock back the dough, knead again and divide into two equal pieces.

 Use a rolling pin on a floured surface to roll out the dough, as thinly as

possible, into two rectangles and brush with the whisked egg.

Filling

 Combine the icing sugar and cinnamon in a bowl, divide the mixture in

half and sift over the two dough rectangles.

 Spread an equal amount of ClemenGold marmalade over the

cinnamon and sugar layer of both rectangles.

 Squeeze out the excess juice from the chopped ClemenGold and

sprinkle onto the marmalade layer – half each per rectangle.

 Cut one of the dough rectangles into six long strips.

 Build a stack by layering the strips on top of each other.

 Slice the stack into six equal stacks and place these smaller stacks

upright across the width of a bread pan that has been sprayed with

non-stick spray and lined with baking paper.

 Repeat the stacking process with the remaining dough rectangle.

 Cover the dough with a damp cloth and leave to rise again.

 Bake in an oven preheated to 180˚C for 40 minutes, until the loaves

are well risen and golden.

 Leave to cool.

Icing

 Sift the icing sugar into a large mixing bowl.

 Add the melted butter and whisk in enough of the milk to make a

pourable, but not too runny, icing.

 Pour the icing over the loaves and leave to set.