Fluffy sweet bread with scalded dough

Fluffy Sweet Bread with Scalded Dough

The fluffy sweet bread with scalded dough is undoubtedly a symbol of culinary joys, often associated with holidays and family gatherings. This recipe not only combines the soft and fluffy texture of the dough but also the inviting flavors of walnut, poppy seeds, or even other ingredients you prefer. The resulting bread will remain fresh and fluffy even after a few days, making it ideal to be enjoyed with loved ones. Let's venture into preparing this delicacy!

Preparation Time
- Preparation time: 30 minutes
- Rising time: 40 minutes
- Baking time: 50 minutes
- Total time: 2 hours
- Servings: 2 loaves

Ingredients
For the dough
- 1.2 kg flour (ideally use type 550 flour for a lighter texture)
- 8 egg yolks (you can replace 4 yolks with 50 ml milk if you want a lighter version)
- 600 ml milk (preferably warm, but not hot)
- 50 ml oil (preferably sunflower or olive oil)
- 60 g fresh yeast (or 20 g dry yeast)
- 200 g butter (melted and cooled)
- 200 g sugar
- 20 ml rum (or rum essence)
- Grated zest of one lemon and one orange (or lime for a more intense flavor)
- 1 teaspoon salt
- 1 packet of vanilla sugar
- Optional: 50-100 g raisins

Useful
- Large mixing bowl
- Whisk for homogenization
- Plastic wrap or a clean cloth
- Loaf pans

Step-by-Step Preparation
1. Preparing the scalded dough:
In a large bowl, place 100 g of flour and pour 200 ml of boiling milk over it. Quickly mix with a whisk to avoid lumps. You will get a thick paste. Let it cool almost completely.

2. Activating the yeast:
In a small bowl, rub the yeast with a tablespoon of sugar until it liquefies. This will help activate the yeast and ensure even rising.

3. Adding the yeast to the dough:
Once the scalded dough has cooled, add the activated yeast and mix well. Cover the bowl with a cloth and let it sit in a warm place for about 15-20 minutes until bubbles form on the surface and it doubles in volume.

4. Preparing the yolk mixture:
In another bowl, rub the yolks with salt for a minute, then add the sugar, vanilla sugar, grated lemon zest, rum, oil, and 100 g of melted butter. Mix well until you obtain a homogeneous mixture.

5. Combining the ingredients:
When the starter has risen, pour the yolk mixture over it, add the warm milk, and mix well. Then pour this mixture over the remaining flour and knead the dough for 15-20 minutes. The dough should be elastic and pull away from the bowl but will remain slightly sticky.

6. Incorporating the butter:
Add the remaining 100 g of melted butter (and raisins if using) and start folding the dough to form layers. Do not knead anymore, just fold the edges towards the center to incorporate the butter.

7. Letting the dough rise:
Cover the bowl with oiled plastic wrap or a damp cloth and let it rise again in a warm place until it doubles in volume (about 15-20 minutes).

8. Shaping the bread:
When the dough has risen, divide it into two equal parts. Roll out each piece of dough, add the desired filling (walnut, poppy seeds, or other preferred ingredients), roll it up and place it in the prepared pans.

9. Second rising:
Let the loaves rise in a warm place for 30-40 minutes until they double in volume again.

10. Baking:
Bake the loaves in a preheated oven at 180-160 degrees Celsius for 40-50 minutes, or until they are nicely browned and sound hollow when tapped lightly on the bottom.

11. Cooling:
After baking, let the loaves cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.

Chef's Tip
The bread stays fluffy and delicious even after a few days if wrapped properly. You can serve it plain, with a warm tea, or even with a glass of milk. An interesting idea is to lightly toast it the next day for a crunchy touch.

Variations and Fillings
From the classic walnut or poppy seed filling, you can experiment with chocolate, fruit jams, or even combining various ingredients. You can also add spices like cinnamon or cardamom for an even deeper flavor.

Nutritional Information
This fluffy bread is a delicacy, but remember to consume it in moderation. A serving of about 100 g can contain approximately 350-400 calories, depending on the filling and ingredients used. It is rich in carbohydrates, proteins, and healthy fats due to the butter and oil.

Frequently Asked Questions
- Why is fresh yeast used? Fresh yeast provides better rising and a more pleasant taste. If using dry yeast, make sure to activate it according to the instructions on the package.
- Can I use egg whites? Egg whites are not recommended in sweet bread as they can toughen the dough. The yolks contribute to the fluffy and moist texture.
- How can I prevent the dough from sticking? It is important not to add too much flour. The dough will become easier to handle as the butter is incorporated.

I hope this recipe for fluffy sweet bread with scalded dough quickly becomes one of your favorites! Enjoy every bite and share the joy of cooking with your loved ones!

In a larger bowl, put 100g of flour over which you pour 200ml of boiling milk and quickly mix with a whisk to break the lumps. You should obtain a thick paste. Let it cool. Meanwhile, rub the yeast with a tablespoon of sugar to liquefy it. When the scalded dough is almost cool, pour in the yeast and mix well. Cover and place in a warm spot to rise until it doubles in volume (15-20 min). In the meantime, beat the egg yolks with salt for 1 minute, then add the sugar, vanilla sugar, grated lemon zest, rum, oil, and 100g melted butter, mixing well. After the starter has risen, pour the egg yolk mixture over it, then the warm milk, and mix well. Pour the mixture over the remaining flour and knead the dough for 15-20 minutes, until it comes away from the bowl and fingers (it won’t come off completely but will detach in strips). Do not add more flour even if the dough seems sticky; once the butter is added, it will be just right. After kneading, pour the remaining 100g of melted butter (and possibly raisins) over it and start folding the dough to incorporate the butter. The dough is no longer kneaded but just the edges are turned towards the center, forming layers of folding. When the butter is incorporated, cover the bowl with oiled plastic wrap or a cloth and let rise in a warm place until it doubles in volume (15-20 min). When it has doubled in volume, use the desired filling and place it in molds. Let it rise in a warm place and bake at 180-160 degrees C for 40-50 minutes. The recipe for sweet bread with scalded dough was proposed by KikenHana on a culinary forum. Serve the fluffy sweet bread at festive meals with loved ones. The sweet bread remains fluffy for several days.

 Ingredients: For the dough: 1.2 kg flour (the book says only 1 kg, but I find the dough too soft with just that) 8 egg yolks (for the sweet bread, it is not recommended to use egg whites as they harden and dry it out; if you don't want to use so many yolks, you can replace 4 yolks with 50 ml of milk) 600 ml milk 50 ml oil 60 g fresh yeast 200 g butter 200 g sugar 20 ml rum (or essence) grated zest of one lemon and one orange (I use lime) 1 teaspoon of salt 1 packet of vanilla sugar optional 50-100 g raisins

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