This bread cake with a sweet filling is a delicious accompaniment to coffee and tea.
Ingredients
Refined Flour – 500 gm
Milk powder – 3 tbsp
Egg – 1
Salt – half tsp
Butter melted – 250 gm
Sugar – quarter cup
Dry yeast – 2 tbsp
Lukewarm water – quarter cup
Vanilla essence – 1 tsp
Milk – 100-150 ml
For the filling
Ground Cashew nuts – 100gm
Sugar – quarter cup
Egg white – 1
Honey – 2 tbsp
For glazing
Egg yolk –1
Milk –1 tbsp
Apricot jam – 2 tbsp
Water – 1 tbsp
Method
In a small bowl, take yeast with 1 tsp sugar and lukewarm water. Mix well. Cover it for ten minutes. Take refined flour, salt, milk powder and sugar in a large bowl. Make a well in the centre and pour the beaten egg, the frothed yeast, melted butter, vanilla essence and milk. Mix by hand for 15 minutes to get a smooth dough. Alternatively, machine-mix with dough hook on speed 2 to 5 minutes. Allow to proof in a warm place for 20 minutes. Prepare the filling by mixing the powdered cashew nuts, sugar, honey and egg whites. Knock back the dough in order to remove the stale gas produced by the yeast by constantly pressing the dough and remoulding it.
Roll dough out to 24x16 rectangles. Cut the dough in half lengthwise; apply half of the filling on each side. Leave one side half inch away from filling. Roll long edge. Close ends by pinching; braid the two rolls and seal. Form braids in circle. Place it in a 9-inch buttered spring pan. Beat egg yolk with a little milk and brush on it. Bake at 200 for 40 minutes.
Glaze cake while warm with apricot jam heated with little water. Garnish with cashew nuts.
