Mother's sweet bread

Mother's Sweet Bread - A Traditional Delicacy

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4 sweet breads

Sweet breads are more than just a simple dessert; they carry with them memories of childhood, festive moments, and love. This sweet bread, prepared with great care, reminds us of the times spent with family, when the sweet and warm aroma filled the entire house.

This sweet bread recipe is a classic version, rich in ingredients and full of flavor. I invite you to discover step by step how to achieve fluffy and aromatic sweet breads, perfect for any occasion.

Ingredients:

For the dough:
- 1 kg flour (choose a quality flour with a high gluten content for a more elastic dough)
- 300 g granulated sugar (you can adjust the amount according to your preferences)
- 500 ml lukewarm milk (not hot, to avoid killing the yeast)
- 50 g fresh yeast (or 14 g dry yeast)
- 4 eggs (at room temperature, for better incorporation into the dough)
- 100 ml oil (preferably sunflower or canola)
- Grated zest of one lemon (for added flavor)
- 1 essence of rum (or vanilla, if you prefer)
- 2 packets of vanilla sugar
- ½ pack of margarine (or butter, for a richer taste)

For the filling:
- 2 egg whites
- 2 egg yolks
- ½ cup granulated sugar
- 2 cups ground walnuts (you can also use hazelnuts or almonds)
- 3-4 tablespoons cocoa powder (for an intense chocolate flavor, adjust the amount to your liking)
- 1 essence of rum
- Grated lemon zest (for a pleasant contrast)

Preparation:

1. Take your time to enjoy the cooking process. I recommend starting with the dough preparation. In a pot, bring the 500 ml of milk to a boil. Once it starts boiling, add 5 tablespoons of flour and quickly whisk to avoid lumps. Set the pot aside and let it cool.

2. In a small bowl, dissolve the fresh yeast in 2 tablespoons of lukewarm milk, adding a tablespoon of sugar, a pinch of salt, and a tablespoon of flour. Let the yeast rise in a warm place for 10-15 minutes until it becomes frothy.

3. Separate the eggs; beat the egg whites with 3 tablespoons of sugar until you get a stiff meringue. Add the yolks, mixing well after each to ensure they incorporate perfectly.

4. Meanwhile, reheat the cooled milk and add the margarine cubes, the remaining sugar, the vanilla sugar, the rum essence, and the lemon zest. Mix until the margarine completely melts, then pour the mixture into the bowl with the eggs and mix well.

5. Add the activated yeast, a pinch of salt, and start gradually incorporating the flour. When the dough becomes homogeneous, pour in the oil and knead well for 10-15 minutes until the dough no longer sticks to your fingers and the bottom of the bowl.

6. Cover the dough with a clean towel and let it rise in a warm place for 1 hour until it doubles in volume.

7. Meanwhile, prepare the filling. Beat the 2 egg whites until foamy, gradually add the sugar, then incorporate the yolks, cocoa, rum essence, and lemon zest. Finally, add the ground nuts and mix with a spatula, being careful not to lose the air in the mixture.

8. Once the dough has risen, divide it into 4 equal pieces. Gently knead each piece, then roll each piece into a not too thin sheet. Spread a quarter of the nut cream on each sheet and roll tightly.

9. Braid two rolls and carefully place them in a greased loaf pan dusted with flour. Do the same with the other two rolls.

10. Let the sweet breads rise again in the pan for 30-40 minutes. Meanwhile, preheat the oven to 180°C.

11. Brush the sweet breads with a beaten egg yolk and sprinkle poppy seeds on top for a delicious appearance. Bake for one hour on low heat until golden and fragrant.

12. Once done, turn the sweet breads on their side to prevent them from collapsing, then brush them with a mixture of water, sugar, and a little oil. Cover them to keep them soft.

Practical tips:
- Use ingredients at room temperature to achieve better-risen dough.
- You can replace margarine with butter for a richer taste.
- Try not to open the oven in the first 30 minutes of baking to avoid affecting the rising process.
- In the filling, you can also add raisins or chopped chocolate for an extra flavor boost.

Nutritional benefits:
Sweet breads are an excellent source of carbohydrates and proteins. The nuts add healthy fats, vitamins, and minerals, while cocoa is rich in antioxidants.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 14 g of dry yeast. Add it directly to the flour.

2. How can I keep the sweet breads longer?
Store the sweet breads in an airtight container at room temperature. They can be frozen to enjoy later.

3. What drinks pair well with sweet breads?
Sweet breads pair wonderfully with fruit tea or sweet wine.

Now that you have the complete recipe and the necessary details, it’s time to put on your apron and enjoy this culinary experience! Share the result with your loved ones and savor every slice of sweet bread. In the end, don’t forget to relish the result of your hard work, accompanied by beautiful memories and smiles!

 Ingredients: For the dough: 1 kg flour, 300 g granulated sugar, 500 ml warm milk, 50 g fresh yeast, 4 eggs (at room temperature), 1 cup of oil, zest of one lemon, 1 rum essence, 2 packets of vanilla sugar, 1/2 pack of margarine. For the cream: 2 egg whites, 2 eggs, 1/2 cup granulated sugar, 2 cups ground walnuts, 3-4 tablespoons cocoa, 1 rum essence, lemon zest.