No-knead sweet bread

Name: No-knead sweet bread - Roberta K.
Ingredients: 1 kg flour 5+1 eggs 300g sugar 100g melted margarine 5 tablespoons oil 400ml milk 50g yeast grated lemon zest grated orange zest 4 packets vanilla sugar 400g Turkish deli

Dessert - No-knead sweet bread by Roberta K. - Recipia

Sourdough-Free Sweet Bread with Turkish Delight and Raisins This sweet bread is perfect for days when you want to prepare something traditional but lack the time or desire to knead the dough for long. The ingredients are mixed well, then the dough rises and is only worked a little before filling. The result is good and fragrant, although not as fluffy as a classic kneaded sweet bread. The quantities below yield two sweet breads filled with Turkish delight and raisins. If you prefer, the Turkish delight can be replaced with walnuts. QUICK INFO Total time: not specified exactly; the timed stages add up to approximately 2 hours and 30 minutes to 3 hours and 15 minutes, excluding working time and complete cooling Preparation time: mixing and shaping time is not specified Rising: 1 hour to 1 hour and a half, then another 15 to 20 minutes in the pans Baking: 50 to 60 minutes Servings: 2 sweet breads; the number of slices depends on the thickness they are cut Difficulty: medium Recipe type: homemade sourdough-free sweet bread with Turkish delight and raisins INGREDIENTS For the dough: 1 kg of flour 50 g of yeast 400 ml of milk 300 g of sugar 5 egg yolks for the dough 1 egg or 1 yolk for brushing the sweet breads 100 g of melted margarine 5 tablespoons of oil 4 packets of vanilla sugar grated zest of one lemon grated zest of one orange a pinch of salt For the filling: 400 g of Turkish delight 200 g of raisins For greasing the pans: oil flour INSTRUCTIONS 1. Place the flour in a large bowl and make a well in the center. Mix the yeast with a tablespoon of sugar and a little milk, then pour the mixture into the well in the flour. Sprinkle a little flour on top and let the yeast rise for about 10 minutes. 2. Once the yeast is activated, add a pinch of salt, the 5 egg yolks, the remaining sugar, the vanilla sugar, the melted margarine, the oil, and the grated lemon and orange zests. 3. Gradually pour in the milk and mix after each addition. The dough should be soft and not become stiff. At this stage, the ingredients are not kneaded but mixed well until the mixture is homogeneous. 4. Cover the bowl with a towel and let it sit in a warm place for 1 to 1.5 hours. The dough should double in volume. The time may vary depending on how warm the room is. 5. In the meantime, cut the Turkish delight into smaller pieces. This makes it easier to distribute in the sweet bread, and the roll can be formed without breaking. 6. When the dough has risen, divide it into two parts. Knead each piece a few times, just enough to be rolled out and shaped. 7. Grease the work surface with oil and roll out the first piece of dough. Sprinkle or place the Turkish delight and raisins on the surface, then roll the dough. 8. Place the roll in a greased loaf pan dusted with flour. Repeat the same process with the second piece of dough. 9. Let the two sweet breads sit in the pans in a warm place for another 15 to 20 minutes. 10. Brush the sweet breads with egg. The basic recipe mentions an additional egg for this step. 11. Place the pans in the preheated oven at 200 degrees Celsius. Bake the sweet breads for 50 to 60 minutes. 12. Check them with a toothpick. If the toothpick comes out clean and the sweet breads are nicely browned, you can take them out of the oven. 13. Let them cool in the pans for about 15 minutes, then remove them and allow them to cool completely. Slice after they have cooled. WHY I MAKE THIS RECIPE OFTEN It is useful when I want sweet bread but don’t want to spend a lot of time kneading the dough. It mixes easily, rises on its own, and before filling, it only needs a few movements to be rolled out. The texture is not as airy as a well-kneaded sweet bread, but it is tasty, fragrant, and suitable for a less complicated preparation. The filling can be easily changed depending on what you have on hand. Turkish delight and raisins provide a classic version, while walnuts are mentioned as an alternative in the original recipe. TIPS Add the milk gradually, not all at once. This way, you can more easily monitor the consistency of the dough and avoid making it too soft or, conversely, too stiff. The dough should not be stiff. The recipe is designed for mixing, not for prolonged kneading, so there is no need to add more flour just to make the dough rigid. Let the dough rise in a warm place covered with a towel. It is ready for the next stage when it has doubled in volume, not just when a certain number of minutes have passed. Turkish delight should be cut before rolling out the dough. After rising, it’s better to work without long breaks so that the dough doesn’t sit rolled out too long before being placed in the pan. Respect the rising stage in the pan. The 15 to 20 minutes help the rolls puff up before baking. The sweet bread should be removed from the pan after about 15 minutes and then left to cool. If sliced while still very hot, the pieces may break more easily. SUBSTITUTIONS Melted margarine is not replaced in the basic recipe, but the same amount of melted margarine specified in the recipe can be used without changing the 5 tablespoons of oil. If you don’t want Turkish delight, you can replace it with walnuts, as mentioned in the original recipe. The quantity for walnuts is not specified, so it needs to be adjusted according to preference. VARIATIONS You can keep the raisins along with the walnuts or use only one of the two fillings. For the version with Turkish delight and raisins, keep the indicated quantities: 400 g of Turkish delight and 200 g of raisins. The lemon and orange zest is used together for flavoring the dough. If you prefer a simpler taste, you can use less grated zest, but the recipe is calculated for both citrus fruits. SERVING IDEAS The sweet bread is sliced after cooling and served plain. It is good for breakfast alongside coffee or tea, and also as a dessert after a festive meal. For attractive slices, cut the sweet bread crosswise after it has completely cooled. In each slice, the pieces of Turkish delight and raisins will be visible throughout the roll. FREQUENTLY ASKED QUESTIONS 1. Do I need to knead the dough? Not in the initial stage. The ingredients are mixed well until the dough forms, then it is left to rise. After the first rise, each half of the dough is kneaded only a few times, just enough to be rolled out and shaped. 2. How do I know if the dough has risen enough? The dough should double in volume. The first rise lasts about 1 to 1.5 hours, but the duration depends on the temperature of the place where it is left. 3. Why is the milk added gradually? To control the consistency of the dough. The indicated amount is 400 ml, but the milk is incorporated gradually, mixing continuously, until the dough remains soft and does not become stiff. 4. Can I use only Turkish delight, without raisins? Yes. The recipe indicates Turkish delight and raisins as a filling, but these can be adjusted according to preference. If you skip the raisins, the dough can be filled only with Turkish delight or walnuts, the alternative mentioned in the recipe. 5. When can I slice the sweet bread? After it has cooled. After baking, let it sit for about 15 minutes in the pan, then remove it and wait for it to cool before slicing. NUTRITIONAL VALUES The values below are estimated and depend on the type of flour, the brand of margarine, the sugar content in the Turkish delight, and the size of the slices. For the entire quantity, the two sweet breads contain approximately: 8,400 to 8,800 kcal 1,400 to 1,500 g of carbohydrates 230 to 250 g of fats 190 to 210 g of proteins As a reference, if the entire quantity is divided into 20 slices, one slice has approximately: 420 to 440 kcal 70 to 75 g of carbohydrates 11 to 13 g of fats 9 to 11 g of proteins These figures include the dough, Turkish delight, and raisins and should not be considered exact nutritional values. STORAGE AND REHEATING After cooling completely, store the sweet bread covered at room temperature to prevent it from drying out. For longer storage, it can be well-wrapped and frozen in portions, although the freezing method is not detailed in the original recipe. The sweet bread can be consumed cold as is. If you want to serve it warm, heat a slice briefly without letting it dry out. The most important thing is to keep it covered between servings, as the dough gradually loses moisture.

Ingredients

1 kg flour 5+1 eggs 300g sugar 100g melted margarine 5 tablespoons oil 400ml milk 50g yeast grated lemon zest grated orange zest 4 packets vanilla sugar 400g Turkish deli

No-knead sweet bread

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