Saint Agur is a luxurious double-cream cheese that makes lends a tangy flavour to this irresistible tear-and-share bread while it’s high butterfat ratio makes it velvety smooth.
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 20 minutes |
| Serves | 1 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 2873 |
| Fat | 121g |
| Saturates | 56g |
| Protein | 70g |
| Carbs | 384g |
| Sugars | 151g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the wreath, bring the butter and egg to room temperature.
Combine the butter and milk in a small saucepan and heat until the butter has melted and the mixture is lukewarm.
Stir in the yeast and set aside for 5 minutes, until frothy.
In the bowl of a stand mixer fitted with a dough hook, combine 260g of the cake flour, a pinch of salt, sugar and aniseed (if desired), and with the machine running on low add the milk mixture and mix until combined.
Keep the machine running and add in the egg and knead for 8 minutes or until the dough is smooth and pulls away from the sides of the bowl, adding extra cake flour if needed.
Place a damp cloth over the top of the bowl and set aside in a warm area and leave until doubled in size, approx. 1-2 hours.
Line a baking tray with baking paper and generously dust with the cake flour.
Place the dough in the centre of the tray and, using your fingers, poke a hole in the centre of the dough and gently stretch into a ring about 15cm in diameter and 25cm in diameter on the outside.
Place a damp tea towel over the bread and let it rest for 15 minutes.
Sprinkle the top of the dough ring with flour. Holding a pair of kitchen scissors at a 45˚ angle to the baking paper, cut deep slits into the dough about 4cm apart, pulling the points away from the ring to alternate sides as you cut them. Rotate the parchment paper as you slice to maintain the correct cutting angle.
Place a damp cloth over and set aside to proof for 30 minutes, or until doubled in size.
Preheat the oven to 160°C, gas mark 3.
Cut the figs into quarters and crumble the blue cheese.
Before baking, top the bread with the figs and cheese, and sprinkle with sea salt flakes.
Place in the oven to bake for 20 minutes or until golden and cooked through.
Remove from the oven and set aside.
To make the relish, chop the dried figs. Toast and roughly chop the walnuts.
In a bowl, combine the dried figs and walnuts with the honey and balsamic vinegar and serve with the wreath.
