T H E S T A R R A N E EN JOU DA H
T H E S T A R BE YON D B A K E RY
Beyond Bakery believes that passion is the heart of creativity. “Mehalabya is an Arabic milk pudding typically flavoured with vanilla, mastic, rose and orange blossom. In this version I replaced sugar with date spread and added cardamom and cinnamon to bring a sense of Ramadan.”
Raneen is the food blogger behind Raneen’s Table, where she shares her recipes and ideas for creating beautiful modern dishes. “A Ramadan table is never complete without a dessert and a baked one is always a welcome idea. I chose this recipe as it is a family favourite – the smell of freshly baked bread filled with a creamy peanut butter and raspberry jam gives great pleasure either after iftar or for a quick suhoor bite.”
to the greased bowl, cover with cling film and leave to rise in a warm place until doubled in size. 5 Mix the peanut butter and jam together. Preheat the oven to 1800C and line a baking tray or loaf tin. 6 Transfer the risen dough to a lightly floured surface and roll out to a rectangle shape approximately 2.5cm thick. 7 Spread the peanut butter and jam mixture evenly over the dough, then roll the dough up into a cylindrical log shape. Press the edges together to seal. 8 Carefully slice the roll in half lengthways. With the cut sides facing upwards, press the top ends of the dough
“The smell of freshly baked
bread with creamy peanut butter and jam gives great pleasure”
together, then lift the piece of dough on the right over the piece of the dough on the left. Repeat this process, so that the dough is intertwined. 9 Transfer the dough to the prepared tray, cover and leave to rest for 20 minutes. Brush all over with the beaten egg. 10 Bake for 25 minutes. Leave to cool slightly before slicing and serving.
R A N E E N ’ S R E C I P E Raspberry and peanut butter babka
MAKES 1 BABKA
a large saucepan. 2 Whisk together until the ingredients are combined and no lumps remain. 3 Set the saucepan over a medium-high heat and bring to the boil, whisking constantly. Boil for 10-15 seconds more until the mixture thickens. 4 Remove the pan from the heat and whisk in the canned cream. Pour the mixture into 8 cups or serving dishes and leave to cool for 20 minutes.
2 Set a small saucepan with the milk and butter over a low heat and allow the butter to melt. Remove from the heat and leave to come to room temperature. 3 Lightly grease a bowl with butter. Add the milk mixture to the dry ingredients and beat together at medium speed for 2 minutes. Increase the speed to high and continue to mix for 5 minutes. 4 Transfer the dough
• 3 cups plain flour • 2 ¼ tsp fast-action yeast • ¼ cup caster sugar
B E Y O N D B A K E R Y ’ S R E C I P E Date pudding
“Date spread, cinnamon and cardamom bring a sense of Ramadan to the dish”
• p inch of salt • 2 00ml milk • ¼ cup butter, plus extra for greasing • 2 tbsp Goody Creamy Peanut Butter • 2 tbsp raspberry jam • 1 egg, beaten 1 Put the flour, yeast, sugar and salt in the bowl of an electric stand mixer.
• 1 55g Goody Canned Cream • c hopped pistachios and dates, to garnish (optional) 1 Pour the milk, dried milk, date spread, cornstarch and ground spices (if using) into
• 960ml whole milk • 4½ tbsp dried milk powder • 125g Goody Date Spread • 5 tbsp cornstarch • ½ tsp cinnamon (optional) • ¼ tsp cardamom powder (optional)
Once the surface has set, transfer to the fridge for 6 hours, or overnight. Garnish with pistachios and dates, if you like.
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