Magazine article Sunset

Tunneled with Apricots, Spangled with Sugar ... It's an Easter Bonnet Bread

Magazine article Sunset

Tunneled with Apricots, Spangled with Sugar ... It's an Easter Bonnet Bread

Article excerpt

Tunneled with apricots, spangled with sugar ... it's an Easter bonnet bread Crown your breakfast table with its own Easter bonnet--a sugar-spangled turbanshaped bread. A tunnel of dried apricots, marzipan, and raisins spirals its way through the sweet, golden loaf.

The bread is easy to shape, but you need space to roll out the dough. Start with a butter- and egg-enriched yeast dough. Roll it into a long, thin strip, And sprinkle the filling down the middle. Seal the edges of the strip together, forming a tube, then loosely coil the tube to make the turban.

Apricot Turban Bread

1 package active dry yeast 1/4 cup warm water (110[degrees]) 1/2 cup milk 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup (1/8 lb.) butter or margarine, cut into 1/2-inch pieces About 3 1/4 cups all-purpose flour 3 large eggs, beaten to blend 3/4 teaspoon ground coriander or ground mace 3/4 teaspoon grated lemon peel 1 cup (about 6 oz.) chopped dried apricots 7 ounces (about 1 1/3 cups) marzipan or almond paste, in 1/2-inch chunks 1/3 cup golden raisins 14 cocktail sugar cubes, coarsely crushed (about 2 tablespoons)

In a large bowl, sprinkle yeast over warm water to soften, about 5 minutes.

Meanwhile, in a 1- to 1 1/2-quart pan, combine milk, granulated sugar, salt, and butter. Heat, stirring occasionally, until mixture reaches 110[degrees] on a thermometer (butter doesn't need to melt). Or, in a 1-cup glass measure, combine milk, sugar, salt, and butter and heat in microwave oven at full power (100 percent) until mixture reaches 100[degrees] on oven's temperature probe or a thermometer, about 35 seconds.

Stir mil mixture into yeast mixture. Add 1 1/2 cups of the flour and stir to moisten evenly. Reserve 1 tablespoon of the beaten egg> cover and chill until bread is ready to bake. Add remaining egg, coriander, and lemon peel to dough> beat with an electric mixer until well blended. Add 1 1/2 cups of the flour and beat at low speed until flour is incorporated.

To knead by hand, sprinkle board and dough generously with flour, using 1/4 cup total. Scrape dough onto the floured board. Knead dough until smooth and no longer sticky, adding more four, about 1 tablespoon at a time, as required. Return dough to bowl.

To knead with a dough hook, add 1/4 cup flour to bowl. …

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