Praznični sladek kruh z oreščki in suhim sadjem
For all my English speaking readers, just scroll down, you will find recipe in English too.
Mogoče bi morali razmisliti o priprav tega prazničnega sladkega kruha z oreščki in sadjem in z njim vspodbudili praznično vzdušje na mizi, četudi letos ne boste praznovali v velikem številu.
Praznični sladek kruh z oreščki in sadjem ni super enostaven za pripravo, ni pa tudi zelo težaven. S pravo mero skrbnosti in ljubeznijo, boste uspeli. Mislim, da je to tisto, kar morate pokazati družini, da jih imate radi.
Recept:
- 500 g moke⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 čž suhega aktivnega kvasa⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 čž vanilijeve esence⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ščep himalajske soli⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 300 ml rastlinskega mleka⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 ml kokosovega olja⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 50 ml agavinega sirupa⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 80 g brusnic⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 80 g rozin (ali datljev)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 100 g oreščkov⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 200 ml ruma⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 50 ml agavinega sirupa
(za glaze)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 20 ml ruma (ki ostane od namakanja)
Večje suho sadje nareži na manjše koščke. Oreščke grobo nasekljaj. Sadje in oreščke namoči v rumu.
Suhe sestavine – moko, kvas, sol – pomešaj v večji skledi. Kokosovo olje stopi in ga v manjši posodi zmešaj z vanilijevo esenco, mlekom in agavinim sirupom.
Mokre sestavine prilij suhim. Pomešaj in nato dobro pregneti. Gneti nekaj minut, da se testo dobro poveže med sabo in se začnejo tvorit glutenske vezi. Skledo pokrij z vlažno krpo in pusti, da vzhaja vsaj kakšno uro.
Ko je testo vzhajano, oreščke odcedi, 20 ml ruma pa prihrani za kasneje.
Testo razvaljaj po pomokani površini v večji pravokotnik. 20 ml ruma in 50 ml agavinega sirupa pomešaj v skodelici in namaži po razvaljanem testu. Oreščke in suho sadje posuj po celotni površini.
Testo začni zvijat od daljše stranice. Zvij ga v tesno rolo. To rolo prereži po dolžini. Obe polovici prepleti, kot da bi bilo testo vrv. Prepleteno testo oblikuj v obroč.
Obroč prestavi na pekač, obložen s peki papirjem. Pokrij ga s krpo ali s folijo iz voska za ponovno uporabo in pusti, da vzhaja še pol ure. Medtem ogrej pečico.
Kruhek peci na 180°C približno 20 minut, da dobi svojo končno obliko, nato pa ga pokrij z aluminijasto folijo in peci še 15-20 minut.
Ko je kruhek pečen, ga pusti, da se vsaj malo ohladi.
Recept in fotografije je pripravila: Vita iz Little Kitchen Vibes
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Presni temni ekološki agavin sirup, drobTinka, 500 ml7,15 € vklj. DDV -
Presno ekološko kokosovo olje, drobTinka, 260 g5,09 € vklj. DDV -
Nerafinirana himalajska mleta sol, drobTinka, 230 g1,99 € vklj. DDV -
Presni ekološki datlji, razkoščičeni, drobTinka, 160 g3,65 € vklj. DDV -
Ekološke brusnice , drobTinka, 170 g6,13 € vklj. DDV
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Holiday Sweet Bread with Nuts and Fruits
Maybe you should consider making this holiday sweet bread with nuts and fruits for some festive feeling on your table, even if this year you won’t be celebrating in big numbers.
What makes this bread so festive?
When I say festive, I mean the feeling the food gives you. It doesn’t mean it can’t be made all year round, but you would probably use a different filling in summer than during the Christmas holidays. This bread gives you the festive feeling with:
- nuts and dried fruits
- rum
- powdered sugar sprinkled over it
- the shape
Add the lights to the mix and there you have it: a perfect sweet bread you can share with your whole family (or just your significant other, like I did).
Holiday sweet bread with nuts and fruits is a great breakfast
Okay, it is sweet, yes. But if you want some fancy breakfast, this bread is just what you want. I will not lie, cinnamon rolls are AMAZING but this sweet bread follows right after them. Some warm milk or a cup of coffee and you’re good to go!
Holiday sweet bread with nuts and fruits is not super simple to make, but it’s not very difficult either. It shows the right amount of care and if you make it with love, it will show. I think it’s just what you need to show your family you love them without saying it.
Sweet breads are a festive dessert and Christmas is no different. Holiday sweet bread with nuts and fruits is not just pretty healthy, but also simple to make.
Recipe:
- 500 g flour
- 2 tsp dry active yeast
- 1 tsp vanilla essence
- pinch salt
- 300 ml plant milk
- 100 ml coconut oil melted
- 50 ml agave syrup
- 80 g cranberries dried
- 80 g raisins or dates
- 100 g mixed nuts walnuts, almonds, cashews, hazelnuts …
- 200 ml rum
- 50 ml agave syrup for filling + glaze
- 20 ml rum from soaking nuts and fruits, for filling + glaze
- slivered almonds for topping
- powdered sugar for sprinkling
Instructions
1. Cut bigger fruits to smaller pieces and chop the nuts. Soak nuts and fruits in rum.
2. Mix all the dry ingredients in a big bowl with a whisk or with a hand.
3. Mix all the wet ingredients in a separate bowl.
4. Add the wet ingredients to the dry ingredients. Knead for about 10 minutes so the dough gains elasticity. Let it rest for at least one hour.
5. When the dough has doubled in size, take it out of the bowl and put it on a floured surface. Roll it out into a rectangular shape.
6. Mix 50 ml of agave syrup with 20 ml of rum from nuts and fruits. Spread that all over the surface of rectangular dough.
7. Strain nuts and fruits (you can keep rum for later and use it again if you’re making something similar). Sprinkle them all over the dough evenly.
8. Start rolling the long side of the dough tightly to get a long “snake”. Cut that snake in half by length to get two long snakes.
9. Start twisting them so you get a shape of a thick rope. Create a circle while twisting. Move that circle to the baking sheet lined with parchment paper.
10. Cover with a kitchen towel and let it rise for another 30-45 minutes.
11. Bake for 20 minutes at 180°C. After that time, it will reach its final shape and rise. Time to cover it with some aluminum foil! Bake covered for another 15-20 minutes.
12. After you take it out of the oven, let it cool down for a bit before serving.
13. If you want, you can use some rum from soaking and some agave syrup to glaze the top of baked bread and sprinkle it with slivered almonds. You should glaze it a bit so the almonds stick to the surface. Sprinkled with some powdered sugar when completely cooled down.
Recipe and photography made by: Vita from Little Kitchen Vibes
