December 28, 2011

Braided Fruit Bread

This is a traditional sweet bread, we call Kalacs in Hungarian. I usually double the recipe and make two of this soft and wonderful kolaches.  They also freeze well. When you need one, just let it defrost, and then warm a couple of slices in the toaster oven. Taste just like freshly baked.
Wonderful with your morning cup of coffee or hot cocoa.
Use more (or less) fruit to suit your taste.

Happy Baking!

Braided Fruity Bread

 

Ingredients:

3 tsp active dry yeast
1/4 cup water
1 tsp sugar
3-1/4 to 3-1/2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1/3 cup sugar
3/4 cup milk
1/2 cup vegetable oil
1 cup mixed glaze fruit
1 cup raisins
1 egg, for brushing
 

Directions:

Dissolve yeast in the warm water; stir in sugar. Let stand until foamy.

In a large bowl, combine 2-1/2 cups flour and salt. 

In a small bowl, whisk together eggs, sugar and milk; add to dry ingredients. Add the foamed yeast also.  Using an electric mixer, beat on medium speed for 1-2 minutes. Add oil and continue beating  for another minute, until all oil in incorporated and bubbles start to form. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes, until is not sticky any more. (Depending on the brand of flour you use, you may need to add a little bit more flour but keep in mind, dough should be soft but not sticky).  Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface.  Divide dough into three pieces.  Roll out each piece to about 6 x 12 inch rectangular.

  Sprinkle with a third of fruit and raisins mix.  Roll up as a roll. Repeat with the other two dough pieces.  Place rolls on a greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 30 minutes.

In a small bowl, whisk  egg; brush over dough. 

Bake at 350° for 35-45 minutes or until golden brown.  Remove from pan to a wire rack and let cool before slicing.

Yield: 1 loaf



Leia’s Culinary Treasures

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