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How to make the best sweet bread of your life?

We passed you the recipe to make the sweet bread that will make your whole family delirious.

Gastronomy

Well, it's time to make some sweet bread. I like those that have a spongy, wet crumb. Until 2 years ago I used to eat chocolate chips or take out the fruits, but since I started making the one I'm passing them (the recipe is from Ariel Rodriguez Palacios), as well as the fruits. My neighbor told me the same when I gave her one. The truth is, it's really exquisite, unsurpassable! And there are plenty of tips to make it perfect. Let's see.

Recommendations: when you buy the yeast check the expiration date (I was given the expiration date and I had to suspend the recipe until the other day). Buy a good quality flour because the sweet bread doesn't grow enough, so if it's bad we'll get a more compact and heavier crumb. And finally, don't rush with the steps.

The recipe has 1kg of fruit for 1kg of flour. I made it with 800g of fruit per 1kg of flour and it is also a very good amount. I leave it to the discretion of each.

 

Dough:

  • Flour 1kg
  • Milk 240cc
  • Eggs 5
  • Sugar 200g
  • Brewer's yeast 50g
  • Salt 10g
  • Liquid sweetener 5g
  • Honey 30g (provides moisture and flavor)
  • Butter 240g
  • Orange blossom water 15cc
  • Grated 1 lemon rind (I also added the grated 1 orange rind)
  • Vanilla essence 1 teaspoon
  • Mistela (or the alcohol chosen to soak the fruits) 1 tbsp

Stuffing:

  • Polished fruit 400g
  • Raisins, seedless 150g
  • Nuts 100g
  • Hazelnuts 150g
  • Almonds 150g
  • Cashew nuts 50g

Attention: soak the polished fruit and raisins in Mistela/Oporto/Moscato the day before putting them in the dough, strain them at the moment they are going to be used to remove the excess liquid and mix them with 2 tablespoons of flour so that they hold on to the dough and do not fall to the bottom during cooking.

Decoration:

Glasé, cherries, cherries, figs, almonds, walnuts: whatever you like! I also put homemade glazed oranges, they are spectacular! I'll pass on the recipe...

Procedure

  • Remove a little of the milk and dissolve the yeast there with a spoonful of flour. Leave for about 10 minutes until it starts to foam (to make sure the yeast is OK).
  • Place the flour in the crown and add the sugar, honey, sweetener, salt, milk, eggs, essences and grated grains in the center. Mix a little and add the yeast mixture.
  • Integrate everything very well and add the butter at room temperature until it is perfectly incorporated and a smooth and tender roll is achieved (this step is the most difficult, you will get tired, but I swear it is worth the sacrifice: help each other with the soufflé movement and blows with the counter).
  • Put the dough in a large buttered bowl, covered with film and take it to the refrigerator for 2 hours. Take it out, degas and return to the refrigerator all night (minimum 12 hours).
  • Remove the dough, stretch in rectangle, place the dried fruits and the others that had soaked, drained and mixed with 2 tablespoons of flour. Roll up, cut portions and top them in an interlayer way: in this way you will mix the fruits with the dough evenly (see photo). Rest for 10 minutes.
  • Cut the portions. For those of 500g I put 550 g of dough, for those of 250g, 260g and for those of 100 the same thing. This is because it has shrinkage and loses weight in the oven.
  • Bollar very well achieving that the dough covers the fruits so they are not burned in the oven. Place them in the molds (that occupy a little more than ¼ of the mold) with the knot down. Let them leaven covered with a small bag until they reach the edge of the paper or a little more. This may take about 5 hours. Don't cook before, they need time!
  • Paint with the egg mixture with a little milk, pinch of salt and sugar.
  • Bake at 140-150ºC for 35-45 minutes for 500g, 25 minutes for 250g and 15 minutes for 100g. That depends on the oven and temperature, to check insert a skewer stick in the center, can come out with some crumbs, but if it comes out with raw adhesions continue with cooking. Do not overcook it because it will come out dry. If you have a thermometer, it must have 72º in the center.
  • When you take it out of the oven, cover the sweet bread with a small bag sprinkled with a mixture of alcohol 70% + water 30% (this softens the crust, preserves the humidity and avoids the formation of fungi). Leave to cool.
  • To decorate (if you want), cover with glasé and fruits of your choice before it dries, chocolate threads or whatever you want.

Enjoy it and have a beautiful Christmas and New Year!

Publication Date: 30/12/2019

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