Fit for a queen
BreadLab is honouring all mothers; Pan de Reina, a coffee bread fit for a queen Crownshaped and sprinkled with maple diamonds for extra oohs! and aahs! at the coffee table. Loaded with freshly crushed cardamom, coriander seeds and cinnamon, this bread is dressed to impress on Mother’s Day, or any other given day of the year mothers need impressing.
For all of you who can’t find the pause button to write things down:
550 gr./19.4 oz. bread flour
250 gr./8.8 oz. whole milk
57 gr./2 oz. unsalted butter
3 eggs (1 for egg wash!)
7 gr./0.2 oz. instant yeast
65 gr./2.2 oz. white caster sugar
1 heaped Tbs coriander seeds
crushed seeds of 5 cardamom pods
2 heaped Tsp of cinnamon
pinch of salt & pepper
maple sugar for sprinkling
Beat the eggs and set aside. Heat the milk until it forms bubbles around the edges of the pan (scalding the milk). Cool back to 40°C/100°F. Combine the eggs with the milk (make sure the milk is not too warm!) Melt the butter into the mixture.
Stir in the yeast and let it rest for 5-10 minutes.
In a separate bowl combine 3 cups of the flour with the other dry ingredients; cinnamon, coriander seeds, sugar, salt, pepper, cardamom.
Pour in the egg-milk-yeast mixture little by little and make the dough come together. Mix for about 5 minutes on low speed until well combined. The dough is very sticky and won’t clear the bowl!.
Put the remainder of your flour on the table, take out your dough and knead in enough of the remaining flour for the dough not to be sticky any more. Don’t overwork your dough at this point.
When the dough is smooth and silky, let it proof until almost doubled in size (about one hour at room temp).
Divide the dough in half. Divide one half in two, and the other half in three equal pieces. Preshape the pieces of dough to be rolled into strands after a short rest.
Roll out the two biggest pieces of dough into strands. Make a twist-braid and place it carefully in your well oiled pan.
Roll out the three smaller strands into a three-braid. Make it nice and even for extra oohs! and aahs! at the coffee table. Place the braid on top of the twist. If you have baking rings or anything that could serve as baking rings (an empty tin will do just fine), use them for support.
Cover the dough to prevent drying out, and proof it at room temp until again doubled in size
(about one hour on room temp).
Half an hour before baking, preheat the oven to 175°C/350°F.
When fully proofed, give the dough an egg wash and royally sprinkle it with maple sugar.
Bake for about 35 minutes until golden brown. Don’t forget to rotate halfway the bake for even browning.