Sweet bread is very popular in Romania and Hungary as well, actually it's a traditional sweet that is made for Christmas and Easter as well. It's not easy to make a good one but along the years I've learned to do it right.
Today I'm going to share the recipe and process of two sweet bread, one with Turkish delight and raisins, the other with walnut.
Ingredients For One
- 500g all purpose flour,
- 25g fresh or 10g dry yeast,
- 2 egg yolks,
- 5 tbsp sugar,
- 80g melted butter,
- 1 tsp salt,
- 350 ml lukewarm water.
For The Turkish Delight/Raisin Filling
- 300g Turkish delight,
- 50ml white rum,
- 100g raisins.
For The Walnut Filling
- 2 egg whites,
- 100g sugar,
- 200g ground walnuts.
The Process
For fresh yeast - Add the yeast to 200ml lukewarm milk, add 1 tsp sugar and let it rise in a warm place. This should take 10 or so minutes.
In a mixing bowl add flour, salt, sugar, 2 beaten egg yolks, yeast, milk and start kneading. Do it till you get a tender, non-sticky dough. Then start adding the melted butter, bit by bit while kneading. This is the most important step and key if you want a light dough.
This is my dough after 30 minutes manual kneading. It's tender, non-sticky, just perfect.
For dry yeast In a mixing bowl add flour, salt, sugar, 2 beaten egg yolks, dry yeast, milk and start kneading. Do it till you get a tender, non-sticky dough. Then start adding the melted butter, bit by bit while kneading.
Cover with a clean table cloth and let if rest for an hour in a warm place.
It should double in an hour.
On a floured working surface knead the dough for a minute or two, then roll it out to get a 5mm thick rectangle.
Beat the egg whites with sugar and gently add the ground walnut.
Spread it out evenly, make sure you leave 1cm or so at the edges for rolling.
Fold the edges and start rolling carefully. When it's rolled, twist it so it has a nice shape.
Place it in a baking sheet covered with baking paper, brush it with beaten egg yolk. This is necessary if you want to get a nice, shiny and brown sweet bread. Cook till it's brown.
Unfortunately I can't give you a precise time as my oven is old, don't have a thermometer in it, so I guess it took me one hour at medium heat.
Turkish Delight And Raisins
wash the raisins and soak in white rum for about an hour, then drain.
Roll out the dough to get a rectangle.
Spread the Turkish delight evenly, and leave 1cm out at the edges.
Sprinkle with raisins then roll it up and twist it.
Place it in a baking sheet covered with baking paper, brush it with beaten egg yolk.
The walnut cracked open but who cares as this is not for a contest or exposition.
Apart from the cracking, it's perfect, both are actually.
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