I discovered Inca berries at my local whole food supplier…and I am LOVING them…they are a tart little version of a raisin, sour, filled with little seeds, quite palatable on their own…and I discovered quite good for you…well, very good for you actually! I have always loved Cape gooseberries (which is the fresh version of Inca berries) so now with a facelift and a brand new sexy name, we have yet another new superfood…move over Goji!
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- 30 g fresh yeast
- 20 g sugar
- 300 g milk
- Pinch sea salt
- 510 g bakers flour
- 20 g powdered malt
- 70 g sugar
- 1 vanilla bean
- 1 cinnamon stick
- 1/2 tsp cardamom seeds
- 50 g Crio Bru brewed Crio Bru leftover grounds, still moist
- 70 g butter
- 2 Handful Inca berries, (dried Cape gooseberries)
- 2 Handful dried cherries or craisins
- Maple syrup to glaze
Place yeast, sugar and milk into Thermomix bowl and warm 2 min/37ºC/speed 2.
Add salt, flour and malt and blend 10 sec/speed 6.
Knead 3 min/Interval. Turn onto floured Silpat mat and knead by hand into a tight ball. Wrap and prove until doubled in your Kleenmaid warming drawer! (I know, I know, I AM spoilt!)
To make filling place sugar, vanilla bean, cinnamon stick and cardamom seeds into clean Thermomix bowl and blend 10 sec/speed 10. Add Crio Bru grounds and butter and blend 8 sec/speed 6.
When dough has doubled, divide into two portions.
Roll one piece of dough out into a large rectangle, slightly smaller than the size of your Silpat mat.
Spread 1/2 the filling mixture over, sprinkle with berries and roll up, long side. Tuck ends of dough in and transfer to a paper lined baking tray.
Repeat with remaining dough and mixture.
Prove again for at least 30 minutes until risen and fragrant.
Preheat oven to bread setting 200ºC.
Bake 15 minutes until golden. Brush with maple syrup whilst still hot.
Slice and serve with lashings of butter….try honey or maple butter for a real treat.
Freeze one loaf unbaked if desired without second proofing. Bring to room temperature before baking as usual.
Will keep in the freezer up to a month.