To amplify our belief that your 'glow' comes from the inside, our Sustenance stories focus on ingredients made from golden flavours and hues.
Leading our imagination in the kitchen is mother + cook Carter Were, who walks us through her recipe for a charming sun-faced bread loaf. Made at home alongside her three children, Carter tells us this golden snack is irresistible straight out of the oven and perfect for sharing.
In a small bowl, whisk together the yeast, sugar and half a cup of water. Set aside for about five minutes until the mixture becomes foamy.
In another bowl, whisk together the remaining water, olive oil, honey and whole eggs.
In a large bowl (fitted with a cake mixer), combine the flour and salt. Pour in the wet ingredients and the foamy yeast. Using a wooden spoon, bring the dough together, then attach the bowl to the cake mixer with the dough attachment. Turn the speed to medium and mix for about six minutes.
Pull the dough away from the sides and shape it into a smooth ball. Leave the bowl in a warm place until the dough has tripled in size. This usually takes about one and a half hours, depending on the room temperature. Cover the bowl with a damp tea towel.
Then divide the dough into two pieces.
Roll one piece into a ball, press it down with your hands to form the face, and take a small piece of the other portion of dough. Roll it into a ball and press it between your palms to flatten it slightly, creating the nose. The remaining dough can be divided into about eight portions, which will become the tips of the sun. Roll half of these portions into long worms and shape them into snails. The other half can be rolled into triangles and attached to the sun.
Put the sun on the baking tray. Using a sharp knife, cut out eyes and a smile by drawing them with the sharp knife and making a deep cut, then cover the sun with another damp tea towel and let it rise again for another one and a half hours.
Line a baking tray with baking paper.
Once the dough has risen, lightly dust your clean bench with flour and transfer the dough onto it. Knead the dough with your hands and form a smooth round ball.
Preheat the oven to 180°C with a fan or 200°C without. Crack the egg yolk into a small bowl and discard the white. Add a teaspoon of water and whisk it together, then brush it over the sun.
Bake for 20 minutes or until golden brown.
Blue skies,
X Carter
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