Sweet bread with orange
This traditional sweet bread is baked on the Day of the Dead in Mexico and served with delicious thick and fragrant hot chocolate.
For 2 loaves:
1 tbsp dry yeast,
1/4 cup warm water
4-5 cups flour
1 tsp salt
1/4 tsp freshly ground nutmeg,
1/2 cup unsalted butter (room temperature),
3/4 cup sugar
6 eggs
zest with 1 orange,
2 tbsp orange water,
3 tbsp Sambuca liquor
For glaze:
1 egg
2 tbsp water
1/4 cup water
1/2 cup icing sugar for decoration
In a small bowl, mix water, yeast, 1/3 cup flour, mix and leave in a warm place until it doubles. In a large bowl, combine flour, salt, nutmeg and set aside. In another bowl, whisk the butter and sugar in a whisk until creamy. In a separate bowl, beat eggs, orange water, orange zest and liquor. To leave.
With a whisk, beat the egg mixture into the oil mixture, adding one third of the eggs at a time. Add yeast to the butter mixture with eggs. Add flour (one third at a time) and knead with a wooden spoon until everything is added.
Sprinkle flour on the work surface and put the dough on it. Start kneading the dough by scraping off the table with a spatula. It should be sticky. Pour flour into it until it becomes less sticky. Knead the dough by pulling it and folding it again for 3 minutes. Then lightly sprinkle the dough with flour and continue kneading for another 3 minutes until it becomes elastic and slightly sticky. Do not add too much flour, otherwise there will be specks of flour in the bread. Form the dough into a bowl and put it in a bowl greased with oil. Cover the bowl with foil and keep at room temperature until the dough doubles.
Dip your fist in flour and hit the dough so that it is blown away, and turn it onto the work surface. Divide the dough into 3 parts. Knead 2 pieces of dough, then form them into balls. Put them on baking sheets covered with parchment. Flatten both balls to make them flat.
From the last portion, make ropes for decoration (in Mexico, these decorations are made in the form of bones).
Cover the dough with a dry towel and leave it in a warm place for one hour until it doubles in half.
Preheat the oven to 200 gr C. Then gently grease the round loaves with egg glaze. Immediately lay the “ropes” on the surface until the egg is dry. Lubricate the loaf with egg glaze.
Put the decorated loaves in the oven, reduce the temperature to 180 g C and bake for 15 minutes. Pour the baking sheet and bake another 15-20 minutes to a brown crust. Remove the bread from the oven and, when ready, put it on the wire rack and allow to cool for 10 minutes. Fill a small bowl with water and dip a brush in it. Lubricate bread on all sides with water. Sprinkle the powdered sugar immediately with bread, it should stick to the surface of the bread. Let stand for 10 minutes and serve bread warm.
This traditional sweet bread is baked on the Day of the Dead in Mexico and served with delicious thick and fragrant hot chocolate.
For 2 loaves:
1 tbsp dry yeast,
1/4 cup warm water
4-5 cups flour
1 tsp salt
1/4 tsp freshly ground nutmeg,
1/2 cup unsalted butter (room temperature),
3/4 cup sugar
6 eggs
zest with 1 orange,
2 tbsp orange water,
3 tbsp Sambuca liquor
For glaze:
1 egg
2 tbsp water
1/4 cup water
1/2 cup icing sugar for decoration
In a small bowl, mix water, yeast, 1/3 cup flour, mix and leave in a warm place until it doubles. In a large bowl, combine flour, salt, nutmeg and set aside. In another bowl, whisk the butter and sugar in a whisk until creamy. In a separate bowl, beat eggs, orange water, orange zest and liquor. To leave.
With a whisk, beat the egg mixture into the oil mixture, adding one third of the eggs at a time. Add yeast to the butter mixture with eggs. Add flour (one third at a time) and knead with a wooden spoon until everything is added.
Sprinkle flour on the work surface and put the dough on it. Start kneading the dough by scraping off the table with a spatula. It should be sticky. Pour flour into it until it becomes less sticky. Knead the dough by pulling it and folding it again for 3 minutes. Then lightly sprinkle the dough with flour and continue kneading for another 3 minutes until it becomes elastic and slightly sticky. Do not add too much flour, otherwise there will be specks of flour in the bread. Form the dough into a bowl and put it in a bowl greased with oil. Cover the bowl with foil and keep at room temperature until the dough doubles.
Dip your fist in flour and hit the dough so that it is blown away, and turn it onto the work surface. Divide the dough into 3 parts. Knead 2 pieces of dough, then form them into balls. Put them on baking sheets covered with parchment. Flatten both balls to make them flat.
From the last portion, make ropes for decoration (in Mexico, these decorations are made in the form of bones).
Cover the dough with a dry towel and leave it in a warm place for one hour until it doubles in half.
Preheat the oven to 200 gr C. Then gently grease the round loaves with egg glaze. Immediately lay the “ropes” on the surface until the egg is dry. Lubricate the loaf with egg glaze.
Put the decorated loaves in the oven, reduce the temperature to 180 g C and bake for 15 minutes. Pour the baking sheet and bake another 15-20 minutes to a brown crust. Remove the bread from the oven and, when ready, put it on the wire rack and allow to cool for 10 minutes. Fill a small bowl with water and dip a brush in it. Lubricate bread on all sides with water. Sprinkle the powdered sugar immediately with bread, it should stick to the surface of the bread. Let stand for 10 minutes and serve bread warm.
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