An Italian-style holiday bread with an airy, porous texture achieved through a long fermentation period, flavored with raisins and grated orange zest. It is the indispensable sweet loaf of New Year's and special occasion tables.
Dissolve the fresh yeast and a pinch of sugar in warm milk, add a little flour to form a thick mixture, and let it rest for 20 minutes until it foams.
Start kneading the remaining flour, eggs, sugar, and salt together with the starter; add the butter piece by piece and keep kneading until you get a shiny, elastic dough.
Cover the dough and let it rise in a warm place for about 2 hours until doubled in volume.
Work the raisins and orange zest into the dough and place it in the mold; cover and let it rise a second time for about 1 hour.
Bake in a preheated oven until the top turns deep golden and the inside is fully cooked, then let it cool completely once out.
Important: Stick to the dough's two-stage long fermentation; a shortened fermentation prevents the texture from becoming airy like a sponge. Allergen: contains wheat (gluten), egg, and dairy products.
If you soak the raisins in warm water for 10 minutes and drain them well before adding them, they stay softer and stick to the dough more easily.
Admin DadaGastro · verified in test kitchenBuzdolabında 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.