Leopard loaf cake with sourdough
If you make the leopard version of this cake, it's a bit of a chore to get the spots to form, but I think it's worth it. The placement of the spots is key, I don't always get it right either.
Ingredients
Fehér tészta
- 2 dl habtejszín lukewarm
- 1 dl milk lukewarm
- 1 db tojássárgája
- 1 db vanilla sugar
- 36 g sugar brown
- 120 g sourdough
- 400 g flour
Barna tészta
- 1 dl habtejszín lukewarm
- 1 dl milk lukewarm
- 1 db tojássárgája
- 1 db vanilla sugar
- 30 g sugar
- 60 g sourdough
- 200 g flour
- 25 g kakaópor
- fekete kakaópor
Instructions
- This quantity is calibrated to my Emily Henry pot. I've been baking everything in this pot since I got it. The loaf will be between 1,5 - 2 kg when baked, I just always forget to weigh it. :)
- I usually make the white and the brown dough separately (but you can also make them as one), then you divide them and colour them with the cocoa powder. I find it easier to make them separately.
- White dough: Measure out the lukewarm milk and cream. Add the sourdough starter, eggs, sugar, vanilla sugar and a pinch of salt. Finally, sift the flour and knead the dough. Place in a greased rising bowl and leave to rest for 2 hours in a warm place.
- Brown pastry: do everything as before, but add 25 g cocoa powder. Start kneading the light brown dough, then when the colour is right, divide it in two, this will be the light brown part. Add more black cocoa powder to the other half and knead until the colour is completely homogeneous, so you get the darker brown dough. Put them also in a greased rising bowl and let them rest for 2 hours in a warm place.
- Foltok formázása: Gombócokra osztjuk a tésztákat. Mérjétek le mind a 3 tészta súlyát és úgy számoljátok ki a gombócok súlyát, legyen benne kisebb, nagyobb is.(Nekem a fehér tésztánál: 6 db 75 g és 9 db 50 g lett. A világos barnánál: 4 db 40 g és 4 db 23 g. A sötétbarna: 4 db 40 g, 4 db 23 g, 2 db 19 g. A nagyobb foltok nekem jobban tetszettek, így több nagyobb gombócot ajánlok.)Mindig a világos barna tésztával kezdünk, ezeket sodorjuk el hosszú kígyó formára. Majd a sötétbarnákat elnyújtjuk hosszú, ovális alakra, ezekbe beletesszük a világos barna kígyókat, össze csipkedjük és meghengergetjük. A fehér tésztát is elnyújtjuk hosszúkás, ovális alakra, abba pedig belecsomagoljuk az előbb becsomagolt barna kígyócskákat. A videón mutatom és érthető lesz.
- Once you have made the snakes from all your dough dumplings, assemble them. Try to pay attention to the spacing and size of the spots, it's not always perfect for me.
- Then cover and leave to rise in a warm place for 2-4 hours. I always make sure it rises to the top of my pan, then bake it. The rising time depends on how hot it is in your house, so it's best to watch it. Mine rose at 30 degrees for 2 hours.
- Preheat the oven to 180°C, baking bottom-up.
- When the dough has risen, brush it with 1 whole egg and put it in the oven to bake. I also steam it. My loaf baked for a total of 65 minutes, but watch out because it will be different for everyone, it depends a lot on your oven and whether you bake it in a pan with a lid like I do. I baked with the lid on for 45 minutes, then took the lid off and baked for another 20 minutes until golden brown. Best if you keep an eye on it.
Video
