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 Christmas Butter Bread Recipe
I don't know who has how, but I'm already in a very festive mood đŸ™‚ Today I want to share a simple recipe for sweet bread with fragrant candied fruits, dried fruits and nuts. The dough turns out moist, and thanks to the spices it is very fragrant. The roll turns out sweet, spicy, tastes very similar to the Italian panettone pie, only it is much easier to prepare. We really liked this bread, I hope you will like it too!!
Course Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Sift the flour. Fry the nuts. The mass of candied fruits and dried fruits is indicated already soaked.Milk at room temperature. Instant yeast, which does not require pre-activation, is immediately added to the flour. Butter and eggs at room temperature. Any spices as desired. I have: cinnamon, star anise, nutmeg, cloves, cardamom.
    Sift the flour. Fry the nuts. The mass of candied fruits and dried fruits is indicated already soaked.Milk at room temperature. Instant yeast, which does not require pre-activation, is immediately added to the flour. Butter and eggs at room temperature. Any spices as desired. I have: cinnamon, star anise, nutmeg, cloves, cardamom.
  2. Add yeast, sugar, eggs, milk to the flour and knead the dough for 10 minutes. Do not add all the flour at once. Leave 50 grams and add gradually.
    Add yeast, sugar, eggs, milk to the flour and knead the dough for 10 minutes. Do not add all the flour at once. Leave 50 grams and add gradually.
  3. Then add small pieces of butter and continue to knead for another 5 minutes.
    Then add small pieces of butter and continue to knead for another 5 minutes.
  4. The dough should be homogeneous, well kneaded. Slightly sticky. Do not sprinkle it with flour.
    The dough should be homogeneous, well kneaded. Slightly sticky. Do not sprinkle it with flour.
  5. Then add the spices and stir for just a minute. Then I mix nuts, dried fruits and candied fruits.
    Then add the spices and stir for just a minute. Then I mix nuts, dried fruits and candied fruits.
  6. Round. Cover with a towel or cling film and put away in a warm place for 3 hours. I usually put it in the oven with the light on.
    Round. Cover with a towel or cling film and put away in a warm place for 3 hours. I usually put it in the oven with the light on.
  7. This dough is suitable for long-term baking.
    This dough is suitable for long-term baking.
  8. Knead. If it sticks, lightly sprinkle with flour. It turns out very gentle, soft. I form a rectangle with my hands and roll it into a roll.
    Knead. If it sticks, lightly sprinkle with flour. It turns out very gentle, soft. I form a rectangle with my hands and roll it into a roll.
  9. Shape the loaf.
    Shape the loaf.
  10. Carefully transfer to a baking sheet covered with parchment paper (in my case, a Teflon mat). And so that the bread does not disperse on the sides during proofing, I fix the edges with improvised means. In general, you can make it easier and bake in a form with sides.
    Carefully transfer to a baking sheet covered with parchment paper (in my case, a Teflon mat). And so that the bread does not disperse on the sides during proofing, I fix the edges with improvised means. In general, you can make it easier and bake in a form with sides.
  11. I cover it with cling film so that it does not get wet, and put it back in a warm place for 3 hours.
    I cover it with cling film so that it does not get wet, and put it back in a warm place for 3 hours.
  12. When the proofing time comes to an end, preheat the oven to 170-180 degrees. Since yeast dough loves moisture very much, I will bake bread in a moistened oven. Immediately send there a glass of hot water (on the bottom).
    When the proofing time comes to an end, preheat the oven to 170-180 degrees. Since yeast dough loves moisture very much, I will bake bread in a moistened oven. Immediately send there a glass of hot water (on the bottom).
  13. When the bread is ready, I send it to the preheated oven without oiling it. Bake until cooked. Approximately 45-60 minutes.
    When the bread is ready, I send it to the preheated oven without oiling it. Bake until cooked. Approximately 45-60 minutes.
  14. My bread was baked for 45 minutes.
    My bread was baked for 45 minutes.
  15. Here is such a baby turned out to be 1.5 kg. While it is still hot, I lubricate it well on all sides with butter. And let it cool completely. I left it overnight.
    Here is such a baby turned out to be 1.5 kg. While it is still hot, I lubricate it well on all sides with butter. And let it cool completely. I left it overnight.
  16. Sprinkle with powdered sugar well and you can invite everyone to tea.
    Sprinkle with powdered sugar well and you can invite everyone to tea.
  17. The bread turned out to be sweet, fragrant and simply delicious.
    The bread turned out to be sweet, fragrant and simply delicious.
  18. The dough turns out lush, dense and moist. It goes well with nuts and dried fruits. Sharp. Moderately sweet. Be sure to put salt in the dough (8 g!) It sets off the taste very well. Such a piece with butter and a cup of coffee... Bliss!
    The dough turns out lush, dense and moist. It goes well with nuts and dried fruits. Sharp. Moderately sweet. Be sure to put salt in the dough (8 g!) It sets off the taste very well. Such a piece with butter and a cup of coffee... Bliss!
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