{"id":8662,"date":"2025-02-08T10:02:20","date_gmt":"2025-02-08T10:02:20","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=8662"},"modified":"2025-02-08T10:02:20","modified_gmt":"2025-02-08T10:02:20","slug":"soft-sweet-bread-with-apricot-jam-and-raisins","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=8662","title":{"rendered":"Soft Sweet Bread with Apricot Jam and Raisins"},"content":{"rendered":"\n

Ingredients<\/strong><\/p>\n\n\n\n

For the Dough:<\/strong><\/p>\n\n\n\n

250 ml (1 cup) warm milk
1\/2 tsp salt<\/p>\n\n\n\n

1 tsp vanilla sugar
3 tbsp sugar
1 egg white<\/p>\n\n\n\n

1 tbsp yeast (active dry or instant)
4 tbsp vegetable oil
450 g (15.8 oz) all-purpose flour<\/p>\n\n\n\n

40 g (3 tbsp) butter, softened
2 tbsp corn starch
For the Filling:<\/p>\n\n\n\n

150 g (5.3 oz) apricot jam or preserves
60 g (2 oz) raisins
For Brushing:<\/p>\n\n\n\n

1 egg yolk + 1 tbsp milk
Directions
Prepare the Dough:<\/strong><\/p>\n\n\n\n

Activate the Yeast (if using active dry yeast):
<\/strong>In a small bowl, mix warm milk, yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5\u201310 minutes until frothy.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

If using instant yeast, skip this step and add it directly to the flour.
Mix the Dough:
<\/strong>In a large bowl, combine the salt, vanilla sugar, remaining sugar, and egg white.<\/p>\n\n\n\n

Add the activated yeast mixture (or instant yeast), vegetable oil, and warm milk. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Mix well.
Gradually add flour, 1 cup at a time, and mix until a soft dough forms.<\/p>\n\n\n\n

Knead the Dough:
<\/strong>Transfer the dough to a floured surface and knead for about 8\u201310 minutes until smooth and elastic.
Incorporate Butter and Cornstarch:
<\/strong>Flatten the dough slightly, spread the softened butter and cornstarch over it, and knead until fully incorporated.<\/p>\n\n\n\n

First Rise:
<\/strong>Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1\u20131.5 hours or until doubled in size.
Prepare the Filling:<\/strong><\/p>\n\n\n\n

Soak the raisins in warm water for 10 minutes, then drain and pat dry.
Mix the apricot jam and raisins in a small bowl.
Shape and Fill the Dough:<\/strong><\/p>\n\n\n\n

Punch down the risen dough and roll it out into a rectangle about 1 cm (1\/2 inch) thick.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n


Spread the apricot jam and raisin mixture evenly over the dough.<\/p>\n\n\n\n

Roll the dough tightly into a log, seam-side down.
Second Rise:<\/strong><\/p>\n\n\n\n

Place the log in a greased or parchment-lined loaf pan or shape it into individual rolls and place them on a baking sheet.<\/p>\n\n\n\n

Cover and let rise for 30\u201340 minutes.
Bake the Bread:<\/strong><\/p>\n\n\n\n

Preheat your oven to 180\u00b0C (356\u00b0F).<\/p>\n\n\n\n

Brush the top of the dough with the egg yolk and milk mixture for a shiny, golden crust.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n


Bake for 30\u201335 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool and Serve:<\/strong><\/p>\n\n\n\n

Allow the bread to cool slightly before slicing. Enjoy warm or at room temperature.
Serving Suggestions<\/strong><\/p>\n\n\n\n

Dust with powdered sugar for an elegant touch.<\/p>\n\n\n\n

Serve with butter, cream cheese, or additional apricot jam.
Pair with tea or coffee for a delightful snack.
Cooking Tips<\/strong><\/p>\n\n\n\n

Ensure the milk is warm, not hot, to avoid killing the yeast.
For extra flavor, add a pinch of cinnamon to the filling.
Use other jams or preserves like strawberry, peach, or fig for variation.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients For the Dough: 250 ml (1 cup) warm milk1\/2 tsp salt 1 tsp vanilla sugar3 tbsp sugar1 egg white 1 tbsp yeast (active dry or instant)4 tbsp vegetable oil450 […]<\/p>\n","protected":false},"author":2,"featured_media":8663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8662"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8662\/revisions"}],"predecessor-version":[{"id":8664,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/8662\/revisions\/8664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/8663"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}