Dessert like mom used to make

Name: Dessert like mom used to make - Antonela L.
Ingredients: 1 kg flour 70 g yeast 300 g sugar 4 eggs 200 ml oil 500 ml milk a pinch of salt 1 tablespoon rum essence 1 sachet vanilla sugar grated zest of one lemon Filling:

Dessert - Dessert like mom used to make by Antonela L. - Recipia

You often find me mixing dough in the kitchen, especially as the holidays approach. The sweet bread has always been on my list of recipes I return to, because I like to know exactly how it’s made and what goes into it. Over time, I have noted the proportions, so I don’t rely solely on instinct, but in the end, it’s still a simple sweet bread, with a classic filling of cocoa, walnuts, Turkish delight, and raisins. I don’t always braid it perfectly, but perfection isn’t necessary. Quick Info Total time: approximately 4-5 hours (including rising and baking) Preparation time: approximately 60 minutes Rising time: 1.5-2 hours (in total) Baking time: 45 minutes Number of servings: 2 large sweet breads (8-12 slices/bread) Difficulty: medium Occasion: holidays, Christmas, Easter Ingredients For the dough: 1 kg flour 70 g fresh yeast 300 g sugar 4 eggs 200 ml oil 500 ml milk a pinch of salt 1 tablespoon rum essence 1 sachet vanilla sugar grated zest of one lemon For the filling: 100 ml milk 100 g walnuts (lightly roasted and chopped) 50 g cocoa a little oil (to dissolve the cocoa) 100 g Turkish delight (cut into strips) 100 g raisins sesame and poppy seeds (for sprinkling on top) 1 egg (for brushing the sweet breads) Preparation method 1. Prepare the starter. Rub the yeast with a teaspoon of sugar, then add a little warm milk. Mix and set aside for 20 minutes to activate the yeast. 2. Meanwhile, heat the remaining milk without boiling it. Mix the milk with the sugar, eggs, salt, vanilla sugar, rum essence, and grated lemon zest. Use a whisk to combine. 3. In a large bowl, place the sifted flour and a pinch of salt. Pour the risen starter over the flour, then add the milk mixture with eggs and sugar. 4. Knead the dough. I like to start with a wooden spoon, then switch to my hands. You should obtain a soft dough that pulls away from the sides of the bowl but is still elastic. 5. After kneading for 8-10 minutes, start adding the oil gradually. Continue kneading until the dough absorbs all the oil and becomes shiny and supple. This takes about 10 minutes. 6. Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. Depending on the temperature, this takes about an hour, sometimes longer. 7. Prepare the filling. Cut the Turkish delight into strips. Place the walnuts in the oven for 5-10 minutes at medium heat, then chop them lightly. Hydrate the raisins in a few tablespoons of warm milk with rum essence while the dough rises. 8. For the cocoa cream, place the cocoa in a bowl and add a little oil, pouring gradually while mixing with a spoon until a paste forms, like mayonnaise. Add warm milk gradually until you reach the consistency of thin sour cream, easy to spread. 9. Prepare the sweet bread pans: grease them with oil and line the bottom and edges with parchment paper to prevent burning. 10. Once the dough has risen, turn it out onto a lightly oiled surface. Divide it into four equal balls. 11. Take each ball and stretch it with your hands into a rectangular sheet. Spread each sheet with the cocoa cream, then sprinkle with walnuts, Turkish delight, and raisins. 12. Roll each sheet lengthwise to form four rolls. 13. Take two rolls and twist them gently together. Tuck the ends underneath so they don’t unravel during baking. 14. Place each sweet bread in its form. Cover them with a clean towel and let them rise for another 30 minutes in a warm place. 15. Meanwhile, preheat the oven to 170°C. 16. When the sweet breads have risen, brush them with beaten egg. Sprinkle sesame and/or poppy seeds on top, to taste. 17. Place the pans in the oven for about 45 minutes. After 35-40 minutes, check with a toothpick: if it comes out clean, they are done. 18. Remove the sweet breads from the forms after 10 minutes. Remove the paper and let them cool completely on a rack or on a wooden board. Why I make this recipe often It’s one of the few recipes where the ingredients don’t fluctuate from one holiday to another and it always turns out the same, even if I don’t complicate things with decoration or perfect braiding. I like that it’s a dense sweet bread, with plenty of filling, and it doesn’t dry out quickly. Tips and variations Tips If your kitchen is cool, preheat the oven for at least 5 minutes and let the dough rise there, with the oven turned off. To prevent the sweet bread from burning at the bottom or edges, parchment paper helps a lot. Don’t add all the oil at once; incorporate it gradually at the end of kneading. Substitutions You can use dry yeast, but respect the proportion: 70 g fresh = 2 sachets dry yeast (14 g). The texture is slightly different, but it works well. If you don’t want Turkish delight, just use walnuts and raisins. It’s fine without raisins too. I haven’t tried plant-based milk in this recipe, so I can’t guarantee the same result. Variations You can swap the rum essence for almond or orange essence for a different flavor. If you don’t have poppy seeds or sesame, you can leave them just brushed with egg. Instead of cocoa, you can just use walnuts and sugar if you want a simpler filling. Serving ideas Cut the sweet bread only after it has completely cooled, otherwise it will crumble. It’s good on its own, alongside a cup of milk or coffee. It can be used as a dessert for breakfast or in a packed lunch. Frequently asked questions 1. Can I make the dough the night before and leave it in the fridge? Yes, you can knead the dough the night before and let it rise overnight, covered, in the fridge. In the morning, take it out to room temperature and continue with the steps for shaping and filling. 2. Can I freeze the sweet bread after baking? Yes, the sweet bread keeps well in the freezer, wrapped in cling film. Let it thaw completely at room temperature before serving. 3. What do I do if I don’t have vanilla sugar? You can use a little powdered vanilla or vanilla essence, but don’t skip the flavor, it gives a good taste to the dough. 4. Why does my sweet bread tear when I roll it? Most often, the dough isn’t elastic enough or has dried out on the surface. Grease the surface with a little oil before working it and don’t pull it too hard. 5. The filling leaks while baking. Is that normal? If you put too much milk in the cocoa filling or make it too liquid, it can leak. Stick to the consistency of thin sour cream, not too watery. Nutritional values Approximately, a slice of sweet bread (about 80 g) has around 250-300 kcal, with about 8 g fat, 45 g carbohydrates, and 6-7 g protein. Values vary depending on the filling and thickness of the slice. The sweet bread is energy-dense, not a diet dessert, but it’s suitable for holiday meals. Storage and reheating The sweet bread can be stored at room temperature, in a clean towel or in a bread box, for up to 4-5 days. If you want to keep it longer, it can be frozen. For reheating, it can go in the microwave for a few seconds or you can put it in the oven for a bit, but it’s good at room temperature too, if it hasn’t dried out.

Dessert like mom used to make

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