Week 3 Showstopper: Russian Chrysanthemum Bread

And we’re back! The 2020 Great British Bake Through continues to 2021!

Week 3 (Bread Week) ended with the a bread-themed showstopper challenge. The bakers were instructed to make filled bread centerpieces. The bread should be filled or stuffed, sweet or savory. Judging was based on appearance, design and crust, bake, and flavor.

The Plan

I’ve made bread rolls stuffed with Thanksgiving leftovers before but these were no “centerpiece.” I thought of stromboli, but again I worry about presentation. It took quite a bit of research before I could decide on the best option.

Jordan was the only baker to make sweet bread. This failed and he was sent home, so I’m sticking to savory. I thought about monkey bread, but I’ve usually made that with pre-made dough. While searching I came across chrysanthemum bread (European not Korean). The bread is stuffed and arranged into a flower, perfect for this challenge.

The Bake

  1. The Filling

The recipe I used calls for a “garlic cheese spread.” My first thought was Boursin cheese, but the rules of the game mean that I can’t use store-bought pre-made foods unless indicated in the challenge. I made a copycat Boursin recipe before mixing with the remaining ingredients. Even if you don’t make this bread, you should definitely try this delicious cheese mix!

The addition of the herbs de provence didn’t seem to do much, but I do like the kick from the chili flakes.

2. The Dough

The recipe’s instructions say to mix all of the dough ingredients at once. I prefer to let my yeast bloom first. Is that the word? I like to feed it to ensure a good rise, especially since I’ll need to handle this dough a lot. The yeast sits in the warm (not hot!) milk with some sugar. Once bubbly, I add it to the remainder of the dough ingredients.

There are so many wet ingredients I was surprised it came together so well. I’m still working on how to tell if the dough is kneaded enough…

3. The Rise

It’s winter right now and my house is freezing, so I let it rise in the oven. I was worried it was too warm in the oven that I’d used earlier in the day so I kept the oven door open for a bit. I had some mild panic when steam built up on the inside of the bowl. I was worried if it was too hot, the yeast would die and the dough wouldn’t rise.

I’m not certain this is the amount of rise I need, but it did, in fact, rise.

4. The Assembly

This was the hard part! The dough gets divided, rolled out, cut into small circles, filled, and formed. Whew!

I shifted the petals around quite a bit. At first I packed them too close together. They’d have no room to rise again or grow while baking.

5. The Bake

At first I started baking without brushing the dough. I’m not sure if it was smart, but I pulled it out and brushed it quickly. I’m concerned that I messed up my timer and then it will either bake too much or not enough.

The Final Result

It browned on top quite nicely. I was a bit worried I pulled it out of the oven too soon because underneath was quite light and soft. I do think I went a little overboard with the red chili flake. Next time I may just skip it entirely.

I’m really pleased with how it looks. I haven’t felt this good about a bake since the technical Cherry Cake.

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