Chewy Beets, Beetroot and Juniper Gel with Sourdough Crumb - Chef Recipe by Connor Bishop
This dish sits on the more savoury side of desserts, with each element carefully thought out to c...
Overnight Starter
Mix the following ingredients and leave covered overnight.
5 g dry yeast
100 ml water
150 g bread flour
30 g sugar
1 egg
Dough
250 g flour
5 g salt
90 g sugar
1-tablespoon honey
Zest of one orange and one lemon
1 egg
2 egg yolks
½ teaspoon pure vanilla extract
170g cold unsalted butter, cut into cubes
200 g golden sultanas
. Mix the starter with the flour, salt, sugar, honey, eggs, zest and vanilla extract until you have smooth elastic dough.
. Gradually mix in butter until dough is soft and silky.
. Mix in sultanas well.
. Leave dough to rise in a warm place until doubled (usually 5 - 6 hours).
. Divide in two and divide into balls.
. Place in a well oiled A10 (3 kg) tin can and leave to rise until almost reaching the top of the can.
. Bake at 150 degrees Celsius for 60 - 70 minutes if needed.