INGREDIENTS
- Makes 3 candy breads.
- Pre-ferment:
- – 35 g of contemporary yeast.
- – 1 tbsp of honey.
- – 125 cc of heat milk.
- – 100 g of 0000 flour.
- Stamp:
- – 550 g of 0000 flour.
- – Pinch of salt.
- – 100 g of sugar.
- – 2 tablespoons of sweetener.
- – Vanilla extract.
- – Candy wine liquor.
- – Random water.
- – 3 eggs.
- -Zest of two oranges and two lemons.
- – Pre-ferment.
- – 150 g of manteca ointment.
- Stuffed:
- – 250 g of chocolate chips.
- – 250 g of polished fruits.
- – 250 g of raisins hydrated in rum, one evening earlier than if doable.
- – 250 g of nuts (walnuts, almonds, peanuts, cashews).
- – Further flour.
- To embellish the candy bread:
- Frosting:
- – 200 g of powdered sugar.
- – Orange or lemon juice.
Extra recipes for selfmade SWEET BREAD! So you may select the one you want probably the most and revel in it with your loved ones these holidays
PROCEDURE:
Pre-ferment:
1. In a bowl, shell the yeast, add the honey and heat milk, dissolve the yeast and add the flour (flour that’s subtracted from the full flour of the dough).
2. Let rise for half-hour.
Stamp:
1. On the counter, make a crown with the remaining flour, within the middle put the sugar, the zest, the liquids and as soon as half an hour has handed, the pre-ferment. Knead for about 5 minutes till you get a clean ball, add the butter and knead till every part is built-in and doesn’t keep on with your hand, about 10 minutes approx.
2. Let it relaxation within the fridge for not less than 8 hours.
Stuffed:
1. As soon as eight hours have handed, take away the dough from the fridge and let it come to room temperature, switch it to the counter, demass it and minimize it into three, every half ought to roughly weigh 450 g.
2. With a stick, stretch one of many elements and place the filling you want on it, roll it up and minimize out wheels. These, stack them, this can make the fruits combine quicker into the dough, knead, make a dough, minimize wheels and overlap them, repeat this about two extra occasions.
3. Roll and place a 500 g mould in beforehand buttered mould. Let it rise till it doubles in quantity, about 3 hours.
4. Ten minutes earlier than baking the candy bread, preheat the oven to 160°C.
5. Prepare dinner them for 40 minutes; or till a toothpick inserted comes out dry.
6. Let it cool on a rack.
7. For the glaze, put the sugar in a bowl and add the juice till it varieties a semi-liquid paste.
