Rosenkranz Sweet Bread [Lenten]

Name: Rosenkranz Sweet Bread [Lenten] - Norica N.
Ingredients: Dough: 600 g white flour for sweet bread; 1 cube fresh yeast; 1 lemon; grated peel; 1 pinch of salt; 2 packets of vanilla sugar; 1/2 teaspoon turmeric; 10 tablespoons sugar; 250 g lukewarm water. Filling: 250 g margarine; 250 g ground walnuts; 10 tablespoons sugar; 4 tablespoons cocoa; 100 g dried cranberries; 100 g dried raisins; 1 essence of rum. For caramelization: 12 tablespoons sugar.

Dessert - Rosenkranz Sweet Bread [Lenten] by Norica N. - Recipia

I usually prepare this Lenten Rosenkranz sweet bread when we have holidays or guests. I made it for Andrei last week, starting from the recipe found at Ana77 and Valclaudia, with slight adjustments to the quantities. This time, I preferred not to caramelize the sugar too much and found that a larger pan would have been more suitable for the amount of dough produced. I use a bread machine for kneading and let the dough rise well before rolling it out. I added turmeric for color, but you don't taste it; it simply helps to make the bread look less like a plain Lenten sweet. Quick Info Total time: about 3 hours (includes rising) Preparation time: 30-40 minutes active Baking time: around 45-50 minutes Servings: 10-12 slices Difficulty: medium Recipe type: Lenten sweet bread for holidays or special occasions Ingredients For the dough: 600 g all-purpose flour for sweet bread 1 cube of fresh yeast (25 g) Zest of 1 lemon A pinch of salt 2 packets of vanilla sugar 1/2 teaspoon turmeric (for color) 10 tablespoons sugar 250 g warm water Filling: 250 g margarine 250 g ground walnuts 10 tablespoons sugar 4 tablespoons cocoa powder 100 g dried cranberries 100 g dried raisins 1 vial or 1 teaspoon rum extract For the caramel: 12 tablespoons sugar Preparation steps 1. Soak the raisins and cranberries in a bowl with a little water and rum extract. Set them aside while you prepare the dough. 2. Dissolve the yeast in the warm water along with 2 tablespoons of the total sugar. Mix well and let it sit for 10 minutes until it becomes frothy. 3. In the bread machine bowl or a large bowl, combine the flour, salt, remaining sugar, vanilla sugar, lemon zest, and turmeric. Pour in the activated yeast and start kneading. In the bread machine, the kneading and rising program takes about an hour and a half. 4. After the first rise, when the dough has nearly doubled in volume, knead it again by hand or in the machine to make it more elastic. Let it rise again until visibly increased, about 30-40 minutes. 5. While the dough is rising, caramelize the sugar. Place the 12 tablespoons of sugar directly in the round pan (24 cm diameter) and heat it on medium heat, swirling the pan to coat the sides with caramel. Allow it to cool. 6. Turn the dough out onto a work surface and roll it into a rectangular sheet that is not too thin. Spread the sheet with margarine (softened to room temperature), then evenly sprinkle the sugar, cocoa, ground walnuts, raisins, and soaked cranberries. 7. Roll the dough tightly with the filling. Cut the roll into 10 pieces about 3-4 fingers thick. Arrange them upright in the caramel-coated pan, forming a flower shape. 8. Cover the pan and let it rise for another 30 minutes at room temperature. 9. Meanwhile, preheat the oven to 180°C. Place a pot of water on the bottom rack for steam (this helps with even baking and prevents the dough from drying out). 10. Place the sweet bread pan in the oven and bake for 45-50 minutes or until a toothpick comes out clean and the top is golden brown. 11. Remove the sweet bread from the oven and immediately turn it out onto a large platter while it is still hot, so the caramel doesn’t harden at the bottom of the pan. 12. Allow it to cool completely before slicing. Why I make this recipe often It's a substantial Lenten sweet bread with a fluffy base and rich filling. I love that it slices beautifully and stays fresh at room temperature without drying out too quickly. I use the same type of dough for other recipes, just changing the filling. It fits well with any festive meal, and when I use turmeric, you can hardly tell that it’s egg-free. Tips and variations Tips Don’t caramelize the sugar too much in the pan to avoid bitterness. Do not let the sweet bread cool in the pan; otherwise, the caramel will harden and it will be difficult to remove. For a more intense flavor, use organic lemons for the zest. The pot of water in the oven helps with rising and even baking of the dough. Substitutions You can use other dried fruits instead of cranberries and raisins. Margarine can be replaced with vegetable butter if you find your preferred version. Turmeric doesn’t change the taste, but if you don’t have it, you can omit it—the dough will just be paler. Variations The filling can be made with just walnuts and sugar, without cocoa or dried fruits. Instead of walnuts, you can use ground hazelnuts or almonds. If you’re not fasting, replace margarine with butter and water with milk. Serving ideas Slice it after it has cooled completely. It pairs well with coffee or can be served as a dessert for breakfast. It lasts a few days and is great for taking on the go. Frequently asked questions 1. Can I make the dough without a bread machine? Yes, you can knead by hand or with a mixer using a dough hook. The important thing is to let it rise well. 2. Is it necessary to use turmeric? It’s not mandatory. It only gives the dough a yellower color. Without it, the sweet bread will be paler. 3. Can the sweet bread be frozen? You can freeze the sweet bread sliced, preferably without caramel. The caramel doesn’t freeze well and can become too soft upon thawing. 4. How sweet is the sweet bread? The result is moderately sweet. If you want it less sweet, reduce the sugar by 1-2 tablespoons in the filling or dough. 5. What should I do if the caramel hardens at the bottom of the pan? Turn the sweet bread out while it’s warm. If it has already cooled, gently heat the pan on the stove to melt the caramel and release the sweet bread. Nutritional values Approximately, one slice (out of 12) has about 270-290 kcal. Carbohydrates: about 40 g/slice Fats: 10-12 g/slice (from walnuts and margarine) Proteins: 5-6 g/slice Egg and dairy-free, but still provides plenty of energy from sugar and nuts. Values may vary depending on the ingredients used. Storage and reheating The Lenten Rosenkranz sweet bread keeps well at room temperature wrapped in foil or in an airtight container for about 3 days. I do not recommend storing it in the fridge, as it can dry out. You can gently warm the slices in the oven at 150°C for a few minutes if you want them softer. The caramel will remain sticky after reheating.

Rosenkranz Sweet Bread [Lenten]

Tags

Categories