Sweetbread with raisins and Turkish delight
I have often made sweet bread with raisins and Turkish delight for holidays or when I wanted something special, but without complicating the classic recipe. Usually, I double the quantities to make two loaves, but this time I'm writing for one. You won’t find any sophisticated techniques here – things flow naturally, the important thing is to keep your ingredients at room temperature and not to rush the rising process. Quick info Total time: approximately 3.5-4 hours (including rising) Preparation time: 40 minutes Baking time: 40 minutes Servings: 1 large loaf Difficulty: medium Recipe type/occasion: holiday sweet bread (Christmas, Easter, or other occasions) Ingredients 500 g all-purpose flour 1 packet (7 g) dry yeast 200 g butter (plus a little extra for greasing the pan) 200 ml whole milk 150 g sugar 2 vials of vanilla essence 4 large eggs (plus 1 for glazing) a pinch of salt poppy seeds or brown sugar for decoration Filling: 200 g Turkish delight, cut into cubes 100 g raisins (rehydrated beforehand in vanilla essence or rum) Preparation method 1. Make sure all ingredients are at room temperature. You can take the eggs, butter, and milk out of the fridge a few hours in advance. 2. In a large bowl, mix the soft butter with sugar, vanilla essence, and the 4 eggs. Use a wooden spoon and mix until it becomes a homogeneous mixture. 3. Sift the flour into a separate bowl, add the dry yeast and a pinch of salt. 4. Gradually incorporate the dry ingredients into the butter, egg, and sugar mixture, alternating with the warm milk (not hot). Start mixing with the spoon, then continue with your hands greased with a little oil. 5. The dough will be very sticky. Work it in the bowl, lifting and slamming the dough against the sides of the bowl a few times. Do not add extra flour. Keep working until the dough becomes more elastic, even if it remains soft. 6. Cover the bowl with plastic wrap and let the dough rise in a warm place, away from drafts, for about 2 hours, until it doubles in volume. 7. Grease a large loaf pan with butter. Turn the dough out onto a lightly greased surface and divide it into two equal parts. 8. Take each piece of dough and stretch it into a rectangle with your hands. Sprinkle the entire surface with cubes of Turkish delight and raisins (it’s good for the raisins to be drained and lightly dried beforehand). 9. Roll each piece tightly to form two logs. Braid them together as tightly as you can without letting the filling spill out. 10. Place the braid in the prepared pan. Let the loaf rise for another 30-40 minutes in a warm place until it looks “puffed”. 11. Preheat the oven to 180°C. Brush the loaf with beaten egg and sprinkle poppy seeds or brown sugar on top. 12. Bake for about 40 minutes. Check with a toothpick – if it comes out clean, the loaf is done. Remove it to a cooling rack and let it cool in the pan for a few minutes, then onto a clean towel. Why I make the recipe often I love it because it’s not complicated, and the ingredients are always on hand. The filling of Turkish delight and raisins is sweet without being heavy. The sweet bread stays soft for two or three days if kept covered. I can make it without spending a whole day in the kitchen. Tips and variations Tips Do not add extra flour, even if the dough seems too soft. If you make two loaves, double everything, but do not change the baking time unless using a different pan. Mix the raisins with vanilla essence or a little rum beforehand and let them sit for 10-15 minutes for flavor. Substitutions If you don’t have whole butter, you can use butter with at least 80% fat, but not margarine. The milk can be whole or at least 3.5% fat. It does not work with plant-based milk. Vanilla essence can be swapped for rum essence, to taste. Variations The filling can be adapted: you can use only Turkish delight or only raisins. A few chopped nuts or hazelnuts can be added along with Turkish delight and raisins, but do not exceed 50 g in total. If you like, sprinkle a little granulated sugar on top for a crunchier crust. Serving ideas Cut into thick slices when completely cooled. Goes well with a glass of milk or alongside coffee at breakfast. For a richer taste, a thin layer of butter on the slice of sweet bread after it has cooled. Frequently asked questions 1. Do I have to use all-purpose flour? Yes, for sweet bread I recommend all-purpose flour because it absorbs liquid well and rises beautifully. If you use another type of flour, the texture may be different. 2. If I don’t have dry yeast, can I use fresh? Fresh yeast can be used, but the quantity needs to be adjusted – for 500 g of flour use about 25 g of fresh yeast, dissolved beforehand in warm milk with a little sugar. 3. What do I do if the dough doesn’t rise enough? Make sure the ingredients are at room temperature and that the rising place is warm enough. If it doesn’t rise, let it sit for another 30 minutes, but don’t exceed too much time as it may ferment too much. 4. Can I freeze the sweet bread after baking? Yes, but the texture will change slightly after thawing. It’s best to slice it beforehand and freeze it in well-sealed bags. 5. How can I be sure the sweet bread is done? The best test is the toothpick test: if it comes out clean and dry, the sweet bread is baked. Nutritional values Approximately, a slice of sweet bread (about 80 g) contains around 300-350 kcal. Protein: 7-9 g Carbohydrates: 45-50 g Fats: 11-13 g Values may vary depending on the filling and the size of the slices. This sweet bread is not exactly “light”, but it’s for holidays or special occasions. Storage and reheating The sweet bread is stored at room temperature, well wrapped in foil or in a bag. It stays soft for 2-3 days. I do not recommend keeping it in the fridge, as it dries out faster. It can be easily reheated for a few seconds in the microwave or on steam to regain some freshness.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
