If you have never made sweetbread, it’s time to try this recipe. You don’t have to knead the dough, and the sweetbread sill turn out flavorful and very fluffy.
The holidays are approaching and you’re looking for perfect muffins? How about making them yourself? You don’t work too hard on them (like our grandmothers and mothers did). What’s more, you don’t even have to knead them. They come out incredibly good and very fluffy without too much effort.
For the dough
- 1 kg flour
- 250 g sugar
- 450 ml warm milk
- 1 package dry yeast
- 5 eggs
- 320 g melted butter
For the filling
- 500 g chopped walnuts
- 50 ml essence of rum
- Chocolate cream to taste
- 5 tablespoons cocoa
- 5 tablespoons sugar
- Zest of one organic lemon
- 1 tablespoon honey and 1 tablespoon brown sugar.
Measure out the flour into a large bowl.
Boil the milk and sugar until the sugar dissolves and add to the flour.
Add the dried yeast, lemon zest, beaten egg yolks, melted butter.
Mix well and set aside for an hour.
Prepare the cream. Beat the egg whites with 5 tablespoons of sugar. Add the cocoa, the raisins soaked in a few tablespoons of water and rum essence (drain the syrup) and nuts and mix gently with a spatula.
Divide the dough into 4 equal parts, spread them out, add a spoonful of chocolate cream and the cream based on egg whites.
Twist the four sections and weave them together (two at a time). Place the cakes in bread pans lined with baking sheet and set them aside for the dough to rise for 30 minutes.
Place the pans in an oven preheated to 170 degrees and bake for 50 minutes.
As soon as you take the pans out from the oven, brush the sweetbreads with honey and sprinkle brown sugar over them.