Fluffy fasting sweetbread

Name: Fluffy fasting sweetbread - Roxana B.
Ingredients: (for 2 cozonaci) 1 kg of wheat flour (000) 50 g of fresh yeast (I used Budafok) 1/2 tbsp of granulated sugar 300 ml of warm water 300 ml of syrup (leftover from mucenici) 3 tsp of orange zest 140 ml o; pressed) 1/2 tsp of salt Filling 100 g of dark chocolate (50% cocoa) 100 g of citron

Dessert - Fluffy fasting sweetbread by Roxana B. - Recipia

I have made this vegan sweet bread several times, especially when I had leftover syrup from the traditional Mucenici and didn't want to waste it. It results in a fragrant and fluffy bread that is made without animal-derived ingredients. Generally, I use this recipe when I want something sweet, vegan, and without unnecessary hassle. Quick Info Total time: about 2.5 - 3 hours (includes rising and baking) Preparation time: 20-30 minutes (without rising/baking) Rising time: 1 hour + 10-15 minutes for the starter + 10 minutes before baking Baking time: 40-50 minutes Number of servings: 2 large breads Difficulty: medium Recipe type: vegan dessert Ingredients Dough: 1 kg all-purpose flour (type 000) 50 g fresh yeast ½ teaspoon granulated sugar 300 ml warm water 300 ml syrup (from vegan Mucenici) or see the alternative below 3 teaspoons heaping orange powder 140 ml sunflower oil (cold-pressed) ½ teaspoon salt Filling: 100 g dark chocolate (minimum 50% cocoa) 100 g candied citrus peel (cut into small cubes) For the syrup, if you don't have Mucenici syrup: 225 ml water 100 g sugar 4 teaspoons heaping orange powder Preparation Steps 1. Prepare the dough. Sift the flour into a large bowl. Make a well in the center and add the fresh yeast and sugar. Pour 300 ml of warm water over the yeast and gently mix to dissolve. Cover the bowl with a clean towel and let it rise in a warm place for 10-15 minutes. 2. Meanwhile, prepare the syrup if you don't have it already. Place the water, sugar, and orange powder in a saucepan over heat. When it boils, let it simmer for exactly one minute, then turn off the heat. Cool the liquid until it reaches about 35-36°C. 3. When the starter is bubbly, add the warm syrup (not hot) to the bowl, then start mixing everything. Begin kneading and gradually pour in the oil, incorporating it well into the dough. Knead vigorously for about 7 minutes. Add the salt at the end and knead for another 1-2 minutes. Cover the bowl and let the dough rise for one hour in a draft-free place. 4. Preheat the oven to 170°C. 5. After the dough has risen, knead it slightly and divide it into two equal pieces. 6. Grease the work surface with oil. Take one piece of dough, roll it out into a sheet, and sprinkle the chosen filling on top: chocolate pieces on one, candied peel on the other. Roll each sheet tightly. 7. Place the rolls in loaf pans lined with parchment paper. Cover and let rise for another 10 minutes. 8. Place the pans in the oven on the middle rack. In the bottom of the oven, place a heatproof dish with cold water to maintain humidity. Bake the breads for 40-50 minutes until golden brown. 9. Remove the pans and let the breads cool on a wire rack. Why I make this recipe often This recipe is practical when I have leftover syrup from Mucenici or when I want a vegan dessert without complicated ingredients. It keeps well for several days, and the combination of chocolate and orange is a favorite for many. It can be easily adapted based on whatever filling you have on hand. Tips and Variations Tips Yeast and flour should be at room temperature; otherwise, the rise may be compromised. If you want to achieve longer chocolate strips inside, break the chocolate into pieces instead of grating it. Rising in a warm, draft-free place is essential for a fluffy dough. Substitutions The syrup from Mucenici can be replaced with fresh orange juice, but it will lack the intense orange flavor from the powder. You can use any type of dark chocolate you like (dairy-free), or, for a more traditional vegan option, chopped nuts, Turkish delight, or raisins. Variations You can also add other ingredients to the filling – for example, combinations of Turkish delight, nuts, raisins, and cinnamon. If you don't have orange powder, use grated orange peel, but the flavor won't be as strong. Serving Ideas Slice after it has completely cooled. It can be enjoyed plain or with unsweetened tea, for breakfast or as a dessert. Frequently Asked Questions How much does the dough rise? The dough doubles in volume during the first rise. If you don't see a clear rise, it might be that the yeast was inactive or the temperature was too low. Can I use dry yeast? Yes, but you'll need to adjust the amount (about 14-15 g of dry yeast for 1 kg of flour). Hydrate it in warm water with sugar at the beginning. What if I don't have orange powder? Use grated orange peel, but it won't have the same intense flavor. Adjust the amount to your preference. What do I do if I don't have dark chocolate? You can use nuts, raisins, or Turkish delight for the filling. If you want to keep it vegan, make sure the ingredients do not contain dairy. Can I let the bread rise overnight in the fridge? It is not recommended for this type of dough, which rises best in a warm environment. In the fridge, the yeast acts slowly, and the texture may be affected. Nutritional Values Approximately, one slice (out of 20 slices, for a large bread) contains about 220-250 kcal. For 100 g: around 260 kcal. Macros per 100 g: 44 g carbohydrates, 7 g fats, 4 g proteins. Values are approximate and depend on the filling and the type of flour or chocolate used. Being vegan, it contains no cholesterol and has a slightly lower saturated fat content. Storage and Reheating The bread keeps well at room temperature, wrapped in paper or a clean towel, for 3-4 days. If you want to keep it longer, it can be frozen (sliced) and thawed at room temperature. I do not recommend reheating in the oven, as it dries out quickly – if you do want to warm it up, use a little steam or a paper bag.

Fluffy fasting sweetbread

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