Sunday 26 February 2017

Arangaluska - Attempt 2

I've come to the conclusion that my bundt tin is a bit too small for this somewhat overflowed!

I did all the following changes from the first batch;
  1. Smaller balls of dough
  2. Added some walnut pieces into the tin
  3. Lower baking temperature
  4. Heavier zesting of oranges

These changes meant there were some other tweaks...I used more sugar when I was coating, and I had a slightly different method to do the coating as well...the balls were dunked in a bowl of melted butter, and then rolled around in a baking tray full of sugar. It was a messy process, but I got a decent coverage overall.

I think I should probably do about 20% less dough for my tin (or, get a bigger tin!). Alternately, I have an angel food cake tin which is MASSIVE, and I could probably make a fairly epic-size cake in that.

Arangaluska - Recipe

Dough Ingredients

  • 500g strong white flour
  • 100ml milk
  • 4 large eggs
  • 5g salt
  • 50g caster sugar
  • 10g fast-action yeast
  • 150g butter (softened)
  • Zest of 2 oranges
1) Place the flour, salt, sugar, zest and yeast in a stand mixer with the dough hook attachment

2) Put the eggs and milk in a jg, and beat together

3) Pour the egg mixture into the flour, and begin to mix using the stand mixer. Beat for 4-5 minutes until a dough has formed

4) Take the dough out and fold the butter into the dough

5) Return to the stand mixer and knead for another 10 minutes, until you have a smooth, glossy dough. It should be less sticky, and be cleaning the bowl.

6) Turn the dough out into a lightly oiled tub, cover with clingfilm, and leave to prove until at least tripled in size

Caramel and Filling Ingredients

  • 100g butter, melted and cooled slightly
  • 150g soft dark brown sugar (put it in a baking tray)
  • 100g walnut pieces

1) Brush the inside of a bundt tin with some melted butter

2) Turn the dough out onto a lightly oiled surface, and knock back.

3) Chop the dough into 50-60 pieces, and roughly roll each one into a ball using your hands

4) Dip each ball in the melted butter, then roll in sugar. You can do 5 or 6 at a time to speed things up.

5) Place the balls into the bundt tin, slowly building up.

6) As you build up, occasionally sprinkle walnut pieces in amongst the balls.

7) Cover the bowl, and leave to prove for an hour.

8) Pre-heat the oven to 160-170'C

9) Once proved, bake in the oven for 30-35 minutes, until the sugar has caramelised, and the dough is cooked

10) Turn out onto a wire rack, with a baking tray underneath

11) Pull off the tin, and leave to cool