Ginger and date-studded sweet dough rippled with a signature blend of sweet Asian spices.
Equipment and preparation: you will need a free-standing mixer fixed with a dough hook.
60g/2¼oz unsalted butter, plus extra for greasing
135ml/4½fl oz full-fat milk, preferably organic
60g/2¼oz soft dark brown sugar
2 large free-range eggs, beaten
15g/½oz fast-action dried yeast
450g/1lb strong white flour
For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve.
Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin.
For the dough, melt the butter in a small pan and warm the milk in a separate pan.
In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes.
Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough.
For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside.
When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll.
Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour.
Preheat the oven to 180C/fan oven 160C/350F/Gas 4.
Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it.
Remove the baking paper and leave on a cooling rack until completely cool.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Programme catching up with the bakers from the 2014 series.