Guernsey Gâche with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 tsp saffron threads 1 tsp saffron threads
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ½ tsp ground cloves ½ tsp ground cloves
• 1 tsp salt 1 tsp salt
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 2 large eggs 2 large eggs
• 200g (1 ½ cups) mixed dried fruits (raisins, currants, candied peel) 200g (1 ½ cups) mixed dried fruits (raisins, currants, candied peel)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let it steep for 10 minutes.
2. 2.
   In a large mixing bowl, whisk together the flour, instant yeast, sugar, cinnamon, nutmeg, cloves, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the melted butter, warm milk (including the saffron infusion), and eggs. Mix until a sticky dough forms.
4. 4.
   Add the mixed dried fruits to the dough and knead for 5-7 minutes until the fruits are evenly distributed.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and grease a loaf pan.
7. 7.
   Punch down the dough to release any air bubbles and shape it into a loaf. Place it in the greased pan and let it rise for another 30 minutes.
8. 8.
   Bake the gâche in the preheated oven for 40-45 minutes, or until golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, gently toast the threads in a dry pan for a few seconds before infusing them in warm milk. This will release their full potential.
• Mixed dried fruits — Soak the dried fruits in warm water or orange juice for 10 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced saffron flavor, you can increase the amount of saffron threads used.
• Serve the gâche warm with a dollop of clotted cream or butter for an indulgent treat.
• If you prefer a sweeter gâche, you can sprinkle some granulated sugar on top of the loaf before baking.
• Experiment with different combinations of dried fruits, such as cranberries, apricots, or figs, to add your own twist to the recipe.
• Leftover gâche can be toasted and enjoyed with a cup of tea or coffee the next day.

Serving advice

Slice the Guernsey Gâche into thick slices and serve it as a delightful accompaniment to afternoon tea or as a delicious breakfast treat. It can be enjoyed on its own or spread with butter or jam.

Presentation advice

Present the Guernsey Gâche on a rustic wooden cutting board or a decorative cake stand. Dust the top with a sprinkle of powdered sugar for an elegant touch. Serve it alongside a pot of freshly brewed tea or a glass of cold milk.