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Receta Hazelnut And Raisin Rolls

by Global Cookbook

Ingredientes

15 gm fresh yeast 450 ml tepid water 300 gm wholewheat flour 200 gm strong white flour

2 tsp salt 2 Tbsp. extra virgin olive oil 75 gm hazelnuts roughly minced 50 gm seedless raisins roughly minced

Direcciones

1. Aga equipment:wire shell on fourth set of runners in roasting ovenwith cool shell on second set of runners
2. Crumble the yeast into half the water then leave it to stand for 2 to 3 min. Mix the flours and salt together in a large mixing bowl make a well in the centre and add in the extra virgin olive oil.
3. Whisk the yeast liquid to ensure which the yeast has properly dissolved then add in it to tire bowl with half the remaining water.
4. Mix to a soft but manageable dough adding as much of the remaining water as necessary.
5. Turn out on to a floured surface and knead thoroughly till the dough is smooth and elastic.
6. Return the dough to the bowl cover it with plastic wrap or possibly a damp tea towel and leave it by the aga for about an hour till well risen and almost doubled in size.
7. Scrape the risen dough on to the work surface then knead it gently incorporating the nuts and raisins. Divide the dough into twelve pcs then drape into rolls.
8. Place them on a floured baking sheet cover and leave by the aga for a further 30 min till puffy and wellrisen.
9. Bake the rolls for 15 min then insert the cool shelf and bake for a further 5 - 10 min.
10. Cold the rolls for 15 to 20 min then serve them warn.
11. Alternatively hot the rolls for 10 to 15 min in a basket in the simmering oven.
12. An unusual bread that is good for dinner parties being just which little bit different. Try serving it with moorish humus an excellent combination.
13. Makes 12

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