LCBO Food and Drink Holiday 2015

BASICS  BREAD WINNERS

Who wouldn’t like to see this babka-like loaf on their brunch table? If you wish, assemble it the night before and refrigerate. Remove it from the fridge first thing in the morning and place in a warm spot to rise. Like many loaves of this kind, the layers may separate slightly after baking, but it will still be rich and delicious. FILLING ¼ cup (60 mL) hazelnuts, lightly toasted and skins removed 1 tsp (5 mL) egg white

Chocolate Hazelnut Swirl Brioche

2 tbsp (30 mL) icing sugar ¼ tsp (1 mL) vanilla extract 2 oz (60 g) semi-sweet chocolate, coarsely chopped

1 recipe Brioche (recipe page 226) 1 egg beaten with 2 tsp (10 mL) water

1 Place hazelnuts in the bowl of a food processor and grind until fine. Add the egg white, icing sugar and vanilla and blend until pasty. Add the chocolate and blend until finely chopped. Set the filling aside. 2 Butter the sides of an 8 x 4-inch (20 x 10-cm) loaf pan and line the bottom with parchment paper. On a floured surface, roll the dough lengthwise, to a 7 x 18-inch (18 x 45-cm) rectangle. Brush cold water very lightly over the dough. Top with the chocolate- nut filling, within ¼ inch (5 mm) of the borders. Roll over the dough once very gently just to embed the filling. 3 With the short side facing you, fold the top edge of the dough over about ½ inch (1 cm). Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way down the entire log. As you tuck, try to keep the roll taut and even. Wrap the dough in wax or parchment paper and place in the freezer just to firm up slightly, about 10 to 15 minutes. 4 With the seam-side down and using a sharp knife, cut the dough in half lengthwise. Gently stretch each portion of dough until it is about 12 inches (30 cm) long. Place the dough strips lengthwise and parallel to one another on the table, making sure the filling is facing up. Starting at the top, overlap the ends of the dough and gently pinch them together. Cross the pieces over one another 3 to 4 times, pinching the ends together at the bot- tom. Transfer to the prepared loaf pan. Cover the pan loosely with plastic wrap and place in a warm place until the loaf is almost doubled in bulk, 1½ to 2 hours. 5 Preheat the oven to 350°F (180°C). 6 Brush the beaten egg lightly over the top of the loaf and bake until deep golden brown, about 40 minutes. Cool on a wire rack, then remove from pan. Makes 1 loaf

WHAT TO SERVE Frangelico LCBO 169441, $27.95 Warre’s Otima 10 Year Old Tawny Port LCBO 566174, 500 mL, $21.95

192  FOOD & DRI NK HOLIDAY 2015