Lenten Sweet Bread

To prepare these delicious sweet breads, start by activating the yeast. In a small bowl, pour in the lukewarm soy milk, add a tablespoon of sugar, and then sprinkle the dry yeast. Gently mix and let the mixture sit for about 10-15 minutes, until the yeast becomes frothy. This is an essential step, as the activated yeast will ensure a good rise of the dough.

Meanwhile, in a large bowl, combine the flour with a pinch of salt and the remaining sugar. You can use a wooden spatula or a large spoon to mix the dry ingredients, making sure that the sugar and salt are evenly distributed. Once the yeast has activated, add it to the flour mixture, along with the vegetable oil and vanilla essence, if you wish to add a hint of flavor.

Carefully mix all the ingredients, but there is no need to knead too much. It is enough to homogenize the dough for about 5 minutes, until it becomes smooth and slightly sticky. A softer dough will lead to fluffier sweet breads. After achieving the desired consistency, cover the bowl with a clean towel or plastic wrap and let it rise in a warm, draft-free place for about an hour. The dough should double in volume.

Once the dough has risen, it is time to shape the sweet breads. Divide the dough into equal pieces, depending on the desired size for the sweet breads. Roll each piece of dough on a lightly floured surface and fill with your preferred filling: ground nuts, cocoa, raisins, or any other ingredient you like. Carefully roll the dough, ensuring that the filling is well sealed inside.

Place the sweet breads in trays lined with parchment paper and let them rise again, this time in the trays, for about an hour. This step is crucial for achieving fluffy and airy sweet breads. During the last rise, preheat the oven to a moderate temperature of about 180°C.

When the sweet breads are almost ready, prepare a mixture of melted margarine, a bit of sugar, and soy milk. Using a brush, carefully glaze the surface of the sweet breads, but not before placing them in the oven, as a hard crust will form and prevent them from rising. Bake the sweet breads for 35-40 minutes or until they turn golden and pass the toothpick test. Let them cool before enjoying, to savor all their taste and aroma.

 Ingredients: 1 kg flour, 40-50 g fresh yeast, 9 tablespoons sugar, about 100 g margarine, 4-5 tablespoons sunflower oil, soy milk (I added about 2 cups (400-500 ml), depending on the flour), grated lemon peel, vanilla essence, rum essence, 1 teaspoon salt. Filling: ground nuts mixed with cocoa, rum essence, sugar, and a bit of soy milk to make it more liquid. I added everything by eye and according to my taste.

 Tags:  milk flour oil sugar margarine lemon cocoa nut soy lactose-free recipes vegetarian recipes