This Italian holiday loaf is flavored with raisins and orange zest and gets its airy, open crumb from a long rise. A classic sweet bread for New Year celebrations and other special occasions.
Stir the fresh yeast and a pinch of sugar into the lukewarm milk until dissolved. Add a little all-purpose flour to make a thick mixture and leave it for 20 minutes, until foamy.
Start kneading the remaining all-purpose flour, eggs, sugar and salt with the sponge. Add the butter a little at a time and continue kneading until the dough is glossy and elastic.
Cover the dough and let it rise in a warm place for about 2 hours, until doubled in size.
Work the raisins and orange zest into the dough and place it in the mold. Cover and let it rise for a second time for about 1 hour.
Bake in a preheated oven until dark golden on top and cooked through. Remove from the oven and let cool completely.
Follow both long proofing stages; shortening them will keep the bread from developing its light, airy crumb. Allergens: contains wheat (gluten), egg and dairy.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. Karıştırırken fazla çırpmışım, dokusu sertleşti.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. Bekletme süresini atladım, tadı biraz eksik kaldı. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
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