Sweet bread with Turkish delight and raisins

Name: Sweet bread with Turkish delight and raisins - Gabriela N.
Ingredients: 1 kg flour; 1 cube of fresh yeast (25g); 500 ml milk; 100 ml oil; 300 g sugar; 3 eggs; 1 teaspoon salt; essences (rum; orange; vanilla); raisins; Turkish delight; cocoa

Dessert - Sweet bread with Turkish delight and raisins by Gabriela N. - Recipia

There are days when I really feel the need to knead something serious, and the sweet bread with Turkish delight and raisins is one of the recipes I return to. It's not the quickest preparation, but the process is clear, without unnecessary complications. I usually make it for holidays, but it works anytime I have more time and patience. You need a bit of organization, but there's nothing you can't manage in a small kitchen. Quick Info Total time: approx. 3.5 - 4 hours (including rising) Effective preparation time: 1.5 hours Baking time: 45-50 minutes Servings: 2 large sweet breads Difficulty: medium Recipe type: traditional sweet bread for holidays (Easter, Christmas, special occasions) Ingredients 1 kg flour 1 cube fresh yeast (25 g) 500 ml milk 100 ml oil 300 g sugar 3 eggs 1 teaspoon salt essences: rum, orange, vanilla (to taste) filling: raisins, Turkish delight, cocoa (you can adjust to your preferences) Preparation method 1. Start with a scalding of the flour: put 2 handfuls of flour in a larger bowl and pour a cup of hot milk over it (take a cup from the 500 ml). Mix quickly to avoid lumps. Let it cool down to lukewarm, not hot. 2. Beat the eggs with the sugar and essences. I use a mixer and mix until the sugar is no longer grainy. 3. Separately, prepare the starter: take a heaping tablespoon from the egg and sugar mixture and put it in a small bowl over the crumbled yeast. Add a tablespoon of milk and gently mix until the yeast liquefies. Sprinkle a little flour, mix, and let it rise in a warm place for 10-15 minutes until it puffs up. 4. When the starter has visibly risen (and the scalded flour mixture is just lukewarm), start bringing them together. In a large bowl, put the scalded milk with flour, the remaining eggs with sugar, the risen starter, and gradually add the rest of the remaining milk. 5. Mix everything by hand, then start kneading. As you go, when the dough starts to come together, add the oil gradually while kneading. To prevent it from sticking to your hands, occasionally wet them in oil. Continue kneading energetically (with your fists and palms) for about 30 minutes until the dough is elastic and smooth. Don't rush with the oil; add it slowly, not all at once. 6. Let the dough rise in a warm place, covered with a cloth, for 40 minutes, or until it doubles in volume. A warm kitchen helps a lot. 7. Divide the risen dough into two equal pieces. On an oiled surface, stretch each piece by hand (not with a rolling pin). Sprinkle your chosen fillings: diced Turkish delight, raisins, and cocoa. Roll each piece tightly. 8. If you want a braided sweet bread, cut each piece of dough in half and form two strands that you braid loosely. 9. Place the sweet breads in pans lined with baking paper. Brush them with beaten egg on top. 10. Let them rise again in the pans until they double in volume. The time depends on the warmth of the room, usually 30-40 minutes. 11. Bake in a preheated oven at medium heat (approx. 175-180°C) for 45-50 minutes until they have a nice crust and are golden brown. Why I make this recipe often This sweet bread turns out fluffy, with a classic filling, and it's not hard to personalize. It works for any occasion, and the ingredients are simple. You don't need complicated techniques or special equipment. I can portion it for family or easily take it on the go. Tips and variations Tips 1. All ingredients should be at room temperature. 2. Long kneading helps with texture – don't skip it. 3. Let the dough rise in a draft-free place. Substitutions 1. If you don't have Turkish delight, you can just use raisins and cocoa. 2. The essences can be replaced with what you like best, but don't omit them completely. 3. Whole milk makes the sweet bread richer, but semi-skimmed works too. Variations 1. For the filling, you can also use ground nuts or grated chocolate. 2. If you want sweet bread with just cocoa and raisins, simply omit the Turkish delight. 3. You can halve the quantities for a smaller sweet bread, without any other modifications. Serving ideas Cut into thick slices, for breakfast or alongside coffee. It's good plain, or with butter spread on top. It also works as a dessert for holiday meals. Frequently asked questions 1. How long in advance should I take the ingredients out of the fridge? Ideally, at least an hour beforehand, so they are all at room temperature and don't hinder the rising. 2. How do I know if the dough has risen enough? The dough should double in volume. If you gently press it with your finger, it should slowly bounce back. 3. What do I do if the dough is too sticky? Don't add extra flour, knead more, and use oil on your hands and the surface. 4. Can I use dry yeast? Yes, but be careful with the amount: one packet (7-8 g) for every 500 g of flour, so two packets for 1 kg. 5. Is it necessary to put baking paper in the pan? It helps a lot to remove the sweet bread from the pan. If you don't have it, grease the pan well with oil and sprinkle with flour. Nutritional values Approximately, a slice of sweet bread (from 1/16 of the recipe) has about 300 kcal. Per 100 g, you have approximately: 330 kcal, 7 g protein, 12 g fat, 48 g carbohydrates. These are approximate calculations, depending on how much filling you actually put in. It is still a rich dessert, so one or two slices are sufficient. Storage and reheating The sweet bread keeps covered at room temperature for 3-4 days. If it dries out, you can reheat it for a few minutes in the oven or on steam. I do not recommend storing it in the fridge; it will become drier. If you want to keep it longer, it can be frozen – slices or whole, well wrapped in foil.

Sweet bread with Turkish delight and raisins

Tags

Categories