Christmas Sweet Bread

Something that can not miss in any Christmas table of the world at the time of the toast is a good homemade sweet bread full of fruits.
What I like about this recipe is that it is not as dry as other recipes I’ve tried. Doing it has its own thing but I can assure you it has its reward.
It is important that you carefully read the recipe and tricks before you start working to see the steps well. If it is the first time you do it you can start to try half the recipe. It’s easy but it has its own.

Ingredients

10 servings

  1. Ingredients you will need for three sweet breads of 600 gr. approximately
  2. 3 or 4 small eggs
  3. 50 gr. Sugar for yeast
  4. 200 gr sugar for the dough
  5. 40 gr. Fresh yeast (PLEASE CHECK FRESHLY OTHER WILL NOT GO OUT)
  6. 1/4 cup lukewarm water (no more eye to add too much liquid to the dough)
  7. 700 gr. Flour 000 (common flour without leavening) plus extra amount for kneading
  8. 1 tsp. Salt
  9. 1 and 1/2 tsp. vanilla
  10. 2 tbsp. Honey (from bees)
  11. 3 tbsp. Cognac (optional) you can also perfum the sweet bread with a few droplets of orange blossom or sweet bread essence
  12. 200 gr. Soft ointment type butter
  13. 300 gr. Dried fruit of choice, can be raisins without seeds, walnuts, almonds, lemon peels or bright oranges, candied cherries, etc. … What you like
  14. 1 yolk just beaten with 1 tbsp. Of milk to paint the sweet bread
  15.  To decorate the sweet bread
  16. 70 gr white chocolate coating or glaze (prepared with impalpable sugar and lemon juice or water)
  17. Required amount of dried fruits

Steps

Mix the yeast with the warm water and the 50 gr. Of sugar in a small bowl, dissolve well and set aside a few minutes until it looks like a sponge. In case the sponge does not form is a sign that the yeast is not good;watch out.

Mix the flour together with the sugar and salt and form a crown on the table and in the center place the already foamed yeast, eggs, honey, vanilla essence and cognac, and mix a little with the yolks of the Fingers.

And finally add the soft butter (not melted). If necessary add more flour to the dough (but eye the dough for this sweet bread is rather soft and elastic like a chewing gum).

Knead as you can by helping with a knife or cornet (it is a kind of plastic or metal spatula used in bakery).

Form a nice bun and place it inside a large bowl dusted with flour. Then we cover with a cloth or film loosely and leave leudar between 8 to 10 hrs. I leave it overnight in the bottom of the refrigerator. Then I take it off and it’s just taking temperature.

After the leavening time remove the dough from the container and degassing by slightly crushing the palms of the hand. Then we put the fruit and knead well trying to integrate the fruit evenly.

A good way to do this is to divide the bun into two or three parts and put them one above the other. Knead and repeat the same operation about two or three times, until you finish integrating the fruit into the dough.

Divided the bun into three equal parts (use a scale) and place each roll in your disposable paper mold for sweet bread, at this moment if you want to make the cross cut so characteristic that it takes on its surface and we let leudar by 2 hours to 2 and 1/2 hours that are well infladitos, the leavening time depends on the place, the warmer the better.

After the second leavened we painted each sweet bread with a yolk just beaten with milk.

Preheated oven 180º steam cooking (put fountain with water on the oven floor)

When they are brown we remove from the oven and verify their cooking inside with the trick of the stick, if everything is well we turn off the oven and let cool to decorate. We decorate each sweet bread with the white chocolate melted and a good amount of fruit on the surface.

SOME TIPS TO TAKE INTO ACCOUNT: The cooking time for the sweet bread is approximate may vary according to the oven: sweet bread 125 gr. 12 to 15 minutes; Sweet bread 250 gr. 20-25 minutes; Sweet bread 500 gr. 30 to 40 minutes; Sweet bread 750 gr. 45 to 50 minutes; Sweet bread 1 kilo 60 minutes.

If you prefer you can give a toasted touch to the nuts, almonds or hazelnuts by putting them just a few minutes in the oven.* I prefer to cook the sweet bread on a grid that in turn are supported on the plate, this way we avoid burning the base due to the long time it has to cook.* It is important not to pass the sweet baking bread so that it is not so dry. * I divided it into three of 500 gr. Because cooking is easier.

If you like that the sweet bread is well projected from the mold put a little more mass … Eg.If the mold is 500 gr.Put 600 gr. * If you do not want to wait all night the leudado of the dough adds 100 gr. Of yeast instead of 40 gr. As the recipe indicates.

In the case of not having or not getting the molds.Make buns from 300 to 500 gr. And accommodate on plate. Let stand 10 minutes. Make a V-cut on the surface with a clean scissors. Leavage again and bake with a brush of egg. It becomes a milanes bread.

If you want to get ahead of the holidays and make your sweet bread from now on you can freeze without problems as follows: when they are barely warm (without decorating for their no?) Wrap them very well in anti-adherent film and then in freezer bag, In this way you can keep them up to 3 months and thaw them at room temperature when it is time to consume.