April 25, 2012

Nutty Egg Bread

 This is a repost of the Braided Fruit Bread, with some modifications. I used Turkish delight, which I chopped  into small pieces, them mixed it with the raisins. 

I made some for Easter and I  managed to take a couple of more pictures on how to do it, that I would like to share with you, just in case someone would like a bit more information on how it is done.

I usually double the recipe and make two of this soft and wonderful kolaches; one to keep, and one to give…They also freeze well.  When you fell like you would love to have some, just let it defrost, slice and warm it up (on low) in the toaster oven. It taste just like freshly baked.

Wonderful with your morning cup of coffee or hot cocoa, or a midday snack.

Use more (or less) fruit to suit your taste.

Happy Baking!

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 chopped  Turkish delight or mixed glaze fruit
1 cup raisins
1 egg, for brushing
1/2 cup chopped walnuts 
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. Beat on medium speed for 3 minutes. Add oil and beat for 3 more minutes, until all oil in incorporated. 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm, draft free place until doubled, about 1-1/2 hours,(more or less,  depending on your kitchen's temperature).

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. (Don't worry about making it all equal....I was in such a hurry, that I didn't even had time to roll it out with a rolling pin... so I just pushed dough out with my fingers to make it flat....still works!)


Sprinkle with a third of Turkish delight (or glace fruit) and raisins mix. Roll up as a roll. Repeat with the other two dough pieces. Pinch seams to seal.


Place rolls on a floured surface and braid; pinch ends to seal and tuck under.


Transfer to a greased baking pan. Cover and let rise until doubled, about 30 minutes.


In a small bowl, whisk egg; brush over dough. Sprinkle with chopped walnuts. 

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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