(for 2 sweet breads) INGREDIENTS : Yeast, 70g; warm milk, 100 cc; Flour, 4 tbsp, Sugar, pinch Large eggs, 3 or 4 Sugar, 300 g Lemon zest, 2 tbsp Orange zest, 1 tbsp Butter 250 g Rum, 1 small glass Malt extract, 1 tsp, Honey 100cc Vanilla, 1 tsp Orange blossom water, 1 tbsp Plain flour, 800 g FRUITS: Walnuts, almonds, hazelnuts, chestnuts, candied fruit, prunes, raisins, Smyrna and Corinth (Figs), 50 g of each, except candied fruit, 100 g
Preparation Dissolve the yeast in the warm milk and add the flour and sugar. Beat vigorously, shape into a ball, dust with flour, cover with a cloth, and let rise until it doubles in volume. Meanwhile, prepare the other ingredients, as they rise quickly. Beat the eggs with the sugar and zest. Add the softened butter and rum. Dilute the malt extract with a little water and add it to the previous mixture. Add the honey and vanilla and flavor with the orange blossom water. Add the already risen bun and gradually incorporate the flour. Take the dough, shape it into a ball, and place it in a container covered with a cloth in a warm place, or over a container of hot water to speed up the rising process. Once risen, roll out the dough and cover with the fruit. Roll and knead for a few minutes. Divide the dough into two balls and place them in two 18 or 20 cm diameter pans, lined with greased parchment paper. Let the dough reach the edge of the mold and bake at a moderate temperature for 45 or 50 minutes. Before baking, brush with melted butter and beaten egg. When removing, decorate with almonds.
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