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Rum Sultanas Bread

5 from 6 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 321 kcal

Ingredients
 

for the yeast dough

  • 250 g Cream 30% fat
  • 500 g Flour
  • 1 packet Dry yeast
  • 80 g Sugar
  • 1 packet Orange zest
  • 1 pinch Salt
  • 2 Pc. Eggs size M
  • 1 Pc. Egg Whites

small changes

  • 150 g Sultanas
  • 1 Bottle Rum Flavoring

For painting

  • 1 Pc. Egg yolk
  • 1 tbsp Milk

Instructions
 

short explanation

  • The GR - is here with a small change the same as with the braided fruit bread (braided fruit bread) ... BUT ... instead of lemon zest orange zest used here as well as different flavor and other fruits also changed bread shapes.
  • Preheat the oven to 180 degrees lower and upper heat. Soak sultanas in a rum flavor.
  • Heat the cream in a small saucepan. In the meantime, mix the yeast with the flour and add the remaining ingredients, except for the dried fruits, and mix together. Now add the heated cream and knead the whole thing well with the mixer / kneading hook for 5 minutes. First at level one and then at the highest level.
  • Cover the dough and let it rise in a warm place until it has visibly enlarged. Then add the flavored sultanas (without the liquid). again 1 / 2h. let rest.
  • Sprinkle the dough with flour and knead briefly on a lightly floured work surface. Form 2 rolls out of the dough, then cut the roll several times at an angle. Please note, do not cut all the way to the ground! .
  • Roll 1: Fold the incised area back and press lightly. so that a slight "hump" arises.
  • Roll 2: lay the incised area alternately to the right and left. then looks like a branch with leaves.
  • Brush both variants with the egg yolk / milk mix and bake for 30 minutes as well. After the baking time, take it out of the oven and let it cool down.
  • Here too I wish you a good success and bon appetite

Nutrition

Serving: 100gCalories: 321kcalCarbohydrates: 54.2gProtein: 6.2gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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