Sunday, March 9, 2014

Sweet Bread with Pastry Cream

This is a delicious bread to have any time of the day, especially for breakfast. It's very simple to make and the best part is that it has no additives and it's truly homemade.


Sweet Bread with Pastry Cream



15g fresh yeast or 1/2 a pack of dry yeast

3 tbsp. sugar

1 1/4 cup warm milk

1 cup flour

1 tsp. salt

2 tbsp. sugar

1/4 cup butter (melted)

about 500g flour


1 recipe for pastry cream (500g) - make 1/2 of this recipe:

1 egg and 1/4 cup water with 1 tbsp. apricot jam for brushing



1- In a bowl, dissolve the yeast with 3 tbsp. sugar and milk. Add 1 cup of flour and mix well. Let it rest covered with a damp towel for about 30 minutes or until it doubles in size. Preferably in a warm place. I usually let it rise on top of the stove with the oven on.

2- When it has doubled in size, add the salt and 2 tbsp. sugar and the melted butter and mix well with a wooden spoon.

3- Add about 500g of flour, little by little, stirring with a wooden spoon until the dough becomes sticky and difficult to stir.

4- Transfer dough to a floured surface and working with your hands, knead the dough until it becomes homogeneous and elastic. About 10 minutes. Add more flour if needed. This step can be done using a kitchen aid mixer.

5- Make a ball with the dough and place it inside a lightly floured bowl. Let it rise until it doubles in size again.

6- When it has doubled in size, roll out a rectangle of 35 X 40 cm. Spread the pastry cream all over. Roll dough lengthwise until you have a cigar shape. Stick together the two edges making a big doughnut shape. Cover it with a damp towel and let it rise one more time until it doubles in size.

7- When dough is ready, brush the top with egg wash (1 egg lightly beaten) and bake for about 5 minutes in a 375 F oven and then  lower the oven to 350 F and bake it for another 30 minutes.

8- When it comes out of the oven, brush the top with a mixture of 1/4 cup water and 1 tbsp. apricot jam while still hot.

9- Let it cool down completely before serving.



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