500 g strong white bread flour (I used Matthews Canadian flour https://www.fwpmatthews.co.uk/product/matthews-100-canadian-strong-white-flour/)
10 g fine sea salt
30 g caster sugar
7 g dried yeast
50 g milk (scald, allow to cool to blood temperature and skim)
5 medium-size eggs
200 g unsalted butter, cut into 8 pieces, at room temperature
Half a jar of Cherry Tree Preserves Raspberry Extra jam (https://www.cherrytreepreserves.co.uk/collections/jams)
4-6 tbsp Belazu tahini (https://www.belazu.com/shop/)
1 egg (for egg wash)
- Put the yeast in the warm milk with a pinch of the measured sugar and leave for a few minutes.
- Put the flour, salt, and rest of the sugar in the bowl of a food mixer and combine. Add the yeasted water and eggs, and mix on a medium speed for 5 minutes until the dough becomes smooth and elastic and forms a ball. Slowly add the butter, a piece at a time, allowing it to be mixed in before adding more. Continue until all of the butter has been incorporated.
- Place in a lightly oiled bowl and leave to rise for a couple of hours. Divide into three (of equal weight) and shape into balls, place in three lightly oiled containers, and leave in the fridge overnight (you can freeze the dough at this stage).
- The next day, place the dough onto a lightly floured clean surface. Roll each one into a circle (larger than a dinner plate).
- Spread a layer of raspberry jam over one circle of dough, cover with the second circle and spread a thin layer of tahini on top. Top with the third circle. Using the dinner plate as a template, cut around the edge to get a perfect circle. Remove the plate and place a small cup into the centre. Make a cut through the dough from the top to the centre, from the bottom to the centre, and from the sides to the centre. Cut each section into two, then into a further two (making 16 sections). Take two sections (next to each other) and fold outwards twice, then squeeze the ends together. Repeat for the remaining sections.
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Brush with the egg wash and bake for 25 minutes until golden, then remove and place on a rack to cool. Dust with a little icing sugar.
For a video showing the twisting, check out @thecornerplot on Instagram next week
Alternative. For a festive snowflake, replace the tahini with grated marzipan.