This recipe is best with
Recipe Ingredient
- For the bread portion
- 300 g high protein flour or bread flour
- 3 g bread improver
- 5 g milk powder
- 7 g instant yeast
- 55 g castor sugar
- 1/2 tsp salt
- 1 egg
- 180 g coffee essence
- 1/2 tsp coffee liqueur
- 30 g butter
- For the cake portion
- 150 g sponge cake mix
- 30 g water
- 1/4 tsp vanilla essence
- 2 eggs
- 60 g corn oil
Instructions
- To prepare the bread, sift flour into the bowl of an electric mixer. Stir in milk powder, salt, sugar and yeast. Blend in butter using a pastry cutter. Add in egg and pour in water, essence and coffee liqueur. Attach the dough hook and beat for 30 minutes or until dough is smooth. Cover the dough with a damp tea towel. (To prevent a skin forming on the surface of the dough.) Leave aside to rise for 30 minutes or until doubled in size.
- Divide dough into 2 portions and set aside to prove for 10 minutes again. Flatten the dough into a rectangle sheet and roll up from both ends. Place the two pieces of rolled-up dough into separate greased tins (15x10x10cm). Cover with tea towel and leave to rise again for 15-20 minutes or until doubled in size.
- In the meantime prepare the cake mixture. Combine all the ingredients in a mixing bowl and beat at a high speed until fluffy in texture. Pour the cake mixture over the risen dough and bake in preheated oven at 180°C for 25-30 minutes.
