Homemade Sweet Bread

Name: Homemade Sweet Bread - Andreea N.
Ingredients: 3 kg flour; 12 eggs + 4 yolks for brushing; 150 g fresh yeast; 800 g sugar + 3 teaspoons of sugar for the yeast; 1.5 l warm milk; 50 g raisins; 500 g margarine; 800 ml oil; 1 teaspoon salt; 50 ml vanilla essence; 30 ml rum essence; zest of 2 lemons; zest of 2 oranges; 2 packets of vanilla sugar; 100 g cocoa; 500 g Turkish delight; 300 g walnut kernels.

Dessert - Homemade Sweet Bread by Andreea N. - Recipia

When I cook for Easter or a large gathering, I make this sweet bread recipe. It yields a lot, is filled, fluffy, and saves me when hosting multiple guests. I’ve always made six pieces at once, and the combination of nuts, Turkish delight, raisins, and citrus zest remains classic. It's not a quick recipe, but it works well when you really need quantity. Quick Info Total time: approximately 4-5 hours (including rising, shaping, and baking) Preparation time: 1.5-2 hours (including kneading and preparing the filling) Baking time: 35-45 minutes per loaf Servings: 6 large loaves Difficulty: high, especially with these quantities Recipe type: homemade sweet bread, suitable for holidays Ingredients 3 kg flour 150 g fresh yeast 800 g sugar + 3 teaspoons sugar for yeast 1.5 liters lukewarm milk 12 eggs (for the dough) + 4 egg yolks for brushing the loaves 1 teaspoon salt 500 g margarine 800 ml oil 50 g raisins 50 ml vanilla extract 30 ml rum extract Zest of 2 lemons Zest of 2 oranges 2 packets vanilla sugar 100 g cocoa powder 500 g Turkish delight 300 g walnut kernels Preparation Method 1. Sift the flour into a large bowl so that the dough has enough space to rise properly. 2. For the starter: dissolve the yeast in 250 ml of lukewarm milk along with 3 teaspoons of sugar. Make a well in the flour, pour this starter into the center, and gently mix it with a bit of flour. Let it rise for 15 minutes, during which the yeast will start to work. 3. In another bowl, separate the egg yolks from the whites. Beat the yolks well with a little salt, then add the sugar. Mix until the sugar is somewhat dissolved. Add a cup of lukewarm milk, then the spices: vanilla extract, rum extract, vanilla sugar, and the grated lemon and orange zest. 4. Pour the mixture of yolks and the rest of the lukewarm milk over the flour where the starter is. Start kneading by hand. At first, it may seem difficult to combine, but with patience, it will come together. 5. As I knead, I gradually add the melted margarine and warm oil. I make sure not to add all the fat at once, as it incorporates better this way. Knead until the dough becomes elastic, smooth, and no longer sticks to the bowl or hands. 6. Cover the bowl with a towel or plastic wrap, then let it rise in a warm, draft-free place for about an hour or until it doubles in volume. 7. Meanwhile, prepare the filling: chop the walnuts, cut the Turkish delight into pieces, and prepare the raisins and cocoa. If desired, I can mix everything in a bowl or keep them separate to vary the filling in each loaf. 8. Prepare the baking trays: grease them with oil and line them with parchment paper. This way, the baked loaves come out easily. 9. When the dough has risen, I grease the table and my hands with a little oil. I take a piece of dough about the size of two fists, roll it out by hand or with a rolling pin into a thick sheet about 2 cm thick. 10. Sprinkle the sheet with walnut kernels, Turkish delight, raisins, and cocoa, then roll it up tightly like a roulade. I can make simple rolls or braid two together. 11. Place the rolls in the prepared trays. Let the loaves rise in the tray for another 10 minutes. 12. For brushing: mix the egg yolks (the 4 reserved) with 1 teaspoon of sugar and a little vanilla and rum extract. Brush the tops of the loaves with this mixture. 13. Optionally, sprinkle poppy seeds, sesame seeds, or nuts on top, according to preference. 14. Place the trays in a preheated oven at 190°C. The loaves bake for 35-45 minutes, depending on the oven. I check with a toothpick to ensure they are fully baked. Why I make this recipe often It’s one of the most reliable options for holidays when I have a lot of people at the table. The sweet bread comes out soft, keeps for several days, and I can fill each piece according to preference without complicating myself with different recipes. It works well both warm and cold. Tips and Variations Tips - Don’t skip the kneading; the dough needs to be well elastic to rise beautifully while baking. - The milk and fats should be warm, not hot, to avoid killing the yeast. - If your kitchen is cold, let the dough rise near a heat source. Substitutions - Margarine can be replaced with butter if preferred, but for this large-volume recipe, I’ve noticed it comes out airier with margarine. - If you don’t have Turkish delight, you can use just nuts, raisins, and cocoa, or just cocoa for a simple filling. Variations - You can add ground poppy seeds, hazelnuts, or just raisins as filling. - For a stronger flavor, add extra rum or orange extract. - Before baking, sprinkle granulated sugar on top for a crunchy crust. Serving Ideas Slice thickly; it goes well plain or with a glass of milk, coffee, or mulled wine. I also use it for sweet sandwiches or even French toast when it gets a bit stale. Frequently Asked Questions 1. Can I make half a batch of this recipe? Yes, you can divide everything in half. Just keep an eye on the consistency of the dough, as eggs don’t divide perfectly. Adjust the milk if necessary. 2. Can I use dry yeast? You can use dry yeast, but the amount will need to be adjusted. For 150 g of fresh yeast, use about 50 g of dry yeast (or as indicated on the package for 3 kg of flour). 3. Can I omit the Turkish delight or raisins? Yes, you can do that without any issues; use the filling you like. The texture of the sweet bread won’t suffer if Turkish delight or raisins are missing. 4. How do I know when the sweet bread is done? The sweet bread is done when a toothpick comes out clean from the center and the crust is nicely browned. If it’s too pale, leave it in for a few more minutes, but be careful not to burn it. 5. Can I use whole wheat flour? You can try, but the dough will be denser and will need a bit more liquid. I only use white flour for this recipe. Nutritional Values Estimated values for a medium slice (from 1/36 of all 6 loaves): Calories: 380-420 kcal Protein: 7-8 g Carbohydrates: 55-60 g Fats: 15-18 g Values vary depending on how much filling you use and the size of the slices. Being a rich recipe, it's expected to be substantial. Storage and Reheating The sweet bread keeps at room temperature, wrapped in a towel or foil, for up to 4 days. For longer periods, I freeze it, sliced. To reheat, I use the oven or microwave, just enough to warm it slightly, not dry it out. If it dries out on the surface, it works very well for toasting or for recipes like sweet bread pudding.

Homemade Sweet Bread

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