The joy of that sugary milk left in your bowl of cereal is condensed into a laugh-to-make, tactile snack

Everyone loves cereal: there’s such an expansion of shapes, sizes, and flavors, and you frequently get a very good splash of nostalgia with it, too. In recent years, cooks have been using cereal in cakes and baking, permitting human beings to be greater experimental with flavors. Big love to Christina Tosi, the legendary American pastry chef who blew my thoughts with the concept of cereal milk. The quantity given right here makes extra than you need for the recipe so that you can experiment with it in greater bakes.
Cereal milk pull-aside bread

Prep 1 hr 15 min, plus proving
Steep Overnight
Cook 1 hr
Serves eight

For the cereal milk
150g of your favorite cereal, plus one handful extra, to complete
1-litre entire milk
50g mild brown sugar
One pinch salt

For the dough
175ml cereal milk (see above)
30g golden caster sugar
100g butter, in small chunks, plus more for greasing
500g sturdy white bread flour
1 tsp excellent sea salt
7g speedy-movement dried yeast
Zest of 2 oranges
1 tsp ground cinnamon
½ tsp floor cloves
Four medium eggs, lightly crushed, plus one huge egg

For the cream cheese filling
200g cream cheese
4 tbsp icing sugar, sieved

For the honey glaze
20g unsalted butter
85g mild brown sugar
20g runny honey

Heat the oven to 140C (130C fan)/ gasoline 2. To make the cereal milk, spread the cereal on a baking tray lined with baking paper, and toast for 15-20 minutes. Set apart to cool. Put the seed in a big bowl, pour over the milk, stir, and go away to steep for a half-hour at room temperature. Strain the combination via a sieve, accumulating the milk in a medium-sized bowl beneath and pushing down on the cereal with the back of a spoon, then discard the seed. Add the sugar and salt to the milk, whisk, then keep in an airtight field inside the fridge overnight.

The subsequent day, make the dough. Warm 175ml cereal milk in a saucepan (reserve the rest of the milk for another time), do away with from the heat, then stir inside the sugar and butter, till melted. Leave to chill until lukewarm.

Sift the flour and salt into a bowl, then stir inside the yeast, orange zest, and spices. Make a well in the center, pour within the crushed eggs and the milk blend, and blend to a smooth dough. Tip on to a gently floured surface and knead for 15 mins, until tender and sticky. Transfer to a lightly oiled bowl, cover with clingfilm and go away until the dough has doubled in length – an hour and a 1/2 to two hours.

Meanwhile, make the filling: combine the cream cheese and icing sugar in a small bowl, cowl and positioned inside the fridge. When the dough is prepared, knock it back on a lightly floured surface, then divide into 19 same-sized balls of about 50g every. Flatten every one along with your arms, mildew right into a cup, fill with a big teaspoon of cream cheese, pinch closed and shape right into a ball again.

Lightly brush a 25cm spring-form cake tin with melted butter, then set up the balls in circles around the tin, running from the outdoors in. Cover with clingfilm, then leave to prove for 2 hours. Beat the last egg, brush over the balls, then bake at 190C (180C fan)/gas 5 for 40 mins.

Meanwhile, make the glaze. Bring the butter, sugar, and honey to a simmer in a pan set over medium heat. Cook for a couple of minutes, until the sugar has dissolved, then set aside. When the bread is baked, brush with the glaze, and sprinkle over a fresh handful of cereal to serve.

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