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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

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Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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Cue the Champagne.

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The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Le gibassier


You'll need

75 ml lukewarm milk 14 gm (2 sachets) dried yeast 80 gm raw caster sugar 350 gm bread flour 2 eggs 2 tbsp olive oil 1½ tsp orange-blossom water 70 gm softened butter 100 gm glacé orange, diced 1½ tsp aniseed For dusting: pure icing sugar, sieved

Method

  • 01
  • Stir milk, yeast and half the sugar in a bowl and stand until foamy (10 minutes).
  • 02
  • Combine flour and remaining sugar in the bowl of an electric mixer fitted with a dough hook, add eggs, oil, orange-blossom water and yeast mixture and mix until smooth and elastic (5-10 minutes), then, mixing continuously, gradually add softened butter until incorporated. Add glacé orange and aniseed, transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
  • 03
  • Preheat oven to 200C. Knock back dough, roll out into a rough 30cm x 20cm rectangle, cut slits in bread, gently pull slits slightly open, and set on baking paper in a draught-free place until doubled in size (1 hour).
  • 04
  • Bake gibassier until dark golden and cooked through (10-12 minutes). Dust with icing sugar and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2011

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