Braided sweet bread

Name: Braided sweet bread
Ingredients: For the dough: 500 ml milk; 25 g yeast; 50 ml oil; 1 kg flour; a pinch of salt; 4 egg yolks; 250 g sugar. For the filling: 200 g ground walnuts; 150 g ground poppy seeds; 2 tablespoons cocoa + 1 tablespoon oil + 2-3 tablespoons water. Extra: 1 egg.

Dessert - Braided sweet bread by Marta G. - Recipia

I made sweet bread at home without being a big fan, just out of curiosity and the desire to see if I could make it good on the first try. I followed the classic recipe as much as I could and was patient with the rising and kneading. I chose the fillings based on what I had in the kitchen, and each batch turned out differently. The result exceeded my expectations, so I'm writing down the steps and my notes here to make everything as clear as possible for anyone who wants to try it. Quick Info Total time: 3-4 hours (including rising) Preparation time: about 45 minutes Baking time: 40 minutes Servings: 2 large sweet breads Difficulty: medium Recipe type: festive sweet bread, classic dessert Ingredients Dough: - 500 ml milk - 25 g fresh yeast - 50 ml oil - 1 kg flour (sifted) - 1 pinch of salt - 4 egg yolks - 250 g sugar Filling: - 200 g ground walnuts - 150 g ground poppy seeds - 2 tablespoons cocoa - 1 tablespoon oil - 2-3 tablespoons water Extra: - 1 egg for brushing the sweet breads before baking Preparation method 1. I start with the starter: I warm the milk (just enough to be warm, not hot), then dissolve the yeast in it. I add a tablespoon of sugar and one of flour from the prepared amounts. I mix with a whisk until smooth. I cover the bowl with a towel and let the starter sit in a warm place for about 15 minutes to activate. 2. In the meantime, I sift the flour into a large bowl. I separate the egg yolks from the eggs and beat them well with the remaining sugar. This is the moment to add any preferred flavor: vanilla essence, rum, almonds, or whatever I have on hand. I don’t always add it, but there’s room for personalization. 3. I make a well in the center of the flour. I add the pinch of salt, the beaten egg yolks with sugar, the oil, and the activated starter. I start kneading. I do the first part in the bowl, then move to a lightly floured counter. I knead for about 15 minutes, until the dough no longer sticks to my hands or the counter. 4. I sprinkle a little flour on top, cover the bowl, and let it rise in a warm place. It should double in volume. This can take from 1 to 2 hours, depending on the room temperature. 5. I prepare the filling. I made three: ground poppy seeds, ground walnuts, and cocoa mixed with a little oil and enough water to become a paste. Each can be sweetened with sugar if you want it sweeter, but for me, it wasn’t necessary. 6. After the dough has risen, I divide it into two. Each half I cut again into three equal parts, for a total of six pieces (three for each sweet bread). 7. I roll out each piece of dough, not too thin. I add the chosen filling, roll it tightly, and set it aside. For one sweet bread, I take three filled rolls and braid them. I do the same for the other. 8. I line two baking trays with parchment paper or grease them with butter or oil. I place the braided sweet breads in the trays. I let them rise again for about 30 minutes. 9. I preheat the oven to 180°C. Before putting the trays in, I brush the sweet breads with beaten egg on top. 10. I bake the sweet breads for about 40 minutes. The time may vary depending on the size and height of the sweet breads, but they should be nicely browned on top. If they seem to be browning too much, you can cover the tray with parchment paper in the last 10 minutes. Why I make the recipe often The recipe is simple once you go through it once, and the ingredients are easy to find. The dough turns out fluffy, and the fillings can change based on what I have in the cupboard. It keeps well for a few days, and I can control exactly how sweet or flavorful it is. Tips and Variations Tips - Kneading is important for the texture of the sweet bread; don’t skip the 15 minutes. - Rising should not be forced. A constant temperature and patience make a difference. - If you don’t want to use parchment paper, the trays can be greased with oil or butter, it works just as well. - For the filling, don’t overload the dough with too much mixture, or it will tear when rolling. Substitutions - Fresh yeast can be replaced with dry yeast (use the equivalent amount, usually 7-8 g for 500 g of flour). - The oil in the dough can be replaced with melted butter if you prefer a richer flavor. - The egg yolks can be from free-range eggs for a more intense color. Variations - You can use just one type of filling for each sweet bread, according to your taste. - Raisins, Turkish delight, or candied fruits can be added to the filling if you like a richer version. - For flavor, grated orange or lemon zest can be added. Serving Ideas - It is served sliced, plain, with coffee, tea, or as dessert after a meal. - It also goes well with a little sour cream or butter if you want something more substantial. - It can be packed as a snack on the go. Frequently Asked Questions 1. Can I make the sweet bread with just one filling? Yes, it’s not mandatory to have three different fillings. You can make the whole sweet bread with walnuts, poppy seeds, or cocoa, depending on what you prefer. 2. How do I know when the dough has risen enough? Once it doubles in volume, the dough is ready to shape. If you press it with your finger and it slowly springs back, that’s a good sign. 3. Can I make the sweet bread with dry yeast? Dry yeast can be used, about 14-16 g for 1 kg of flour. You proceed the same way, except the dry yeast is not dissolved in milk but mixed directly with the flour. 4. What if I don’t have sweet bread pans? Any rectangular pan, like a loaf or bread pan, works. Just make sure it’s not too small, or the dough might overflow while baking. 5. Can I freeze the sweet bread? Yes, the sweet bread can be frozen sliced or whole, after it has cooled completely. When you want to consume it, leave it at room temperature or warm it slightly in the oven. Nutritional Values Approximately, a slice of sweet bread (about 80 g) has around 300-350 kcal, with predominant carbohydrates (sugar, flour), 7-8 g fats (more if using butter), 7-8 g proteins (from eggs and flour). Values may vary depending on how much filling you add and what ingredients you use. Storage and Reheating The sweet bread is stored at room temperature, in a paper bag or clean towel, for 3-4 days. If you want it to stay soft longer, you can keep it in plastic wrap, away from air. For reheating, a few minutes in the oven (not in the microwave) are sufficient, but it’s also good at room temperature. If it dries out, it can be lightly toasted or used in sweet bread pudding.

Braided sweet bread

Tags

Categories