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Today I leave you the recipe to make a delicious Mini Christmas Sweet Bread. As the word says, they are for gifts! Very cute! Ideal for this time of year and look good without spending too much money, or if you have a large amount to give as a gift, this will be a much more economical idea than making a large sweet bread for one person.
Another great possibility is to make sweet bread with different fillings, and obtain different combinations to vary or taste which one you like best. You can make some with nuts, others with drained fruit, others with both, some with chocolate chips, some without anything for those who like it, etc. You make the combination, and that is the great advantage of making them homemade. You choose what filling you are going to use, and the amount of it. In addition, of course, to the ingredients used in this recipe, their quality, without preservatives or additives, and that is priceless!
The important thing is that even though they are small in size, the flavor is extraordinary. Just as a good sweet bread should be. Make it fluffy, moist and full of flavor.
And for this, this recipe has some secrets for that special flavor. And that flavor is found mostly in the preparation and cooking.
The previous dough that needs to be made for these mini sweet bread is one of the keys to this recipe. For better flavor, let’s try to prepare it a day before. I assure you you will notice an unmatched flavor.
Cooking is very important, because if it is overcooked, we will end up with dry sweet bread. The ideal is to have a thermometer, but if not, we can do it just the same with a toothpick. This should come out with some crumbs when you insert it and remove it from the center of the sweet bread. If it comes out completely dry, it is overcooked.
This sweet bread does not contain additives or preservatives and lasts approximately abour 3 days. If you want to use preservatives to extend this time, you can do so.
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
INGREDIENTS
- Previous dough:
- 250 g all-purpose flour
- 160 cc milk
- Dry yeast 5 g / 0.18 oz / 1 tsp
- Dough:
- 250 g of all-purpose flour
- 3 eggs
- 100 g sugar
- Dry yeast 5 g / 0.18 oz / 1 tsp
- 5 g salt
- 3 cc edulcorante líquido
- 15 g Honey
- 120 g Butter
- 7.5 cc orange blossom water
- Lemon essence a/n
- Vanilla essence a/n
- Ron a/n
- 200 g of fruits of your choice: raisins, almonds, chestnuts, walnuts, chocolate chips, hazelnuts, etc.
- 100g Pan Dulce paper mold
INSTRUCTIONS
- In a bowl, place 250 g of flour, 120 cc of milk and 5 g of dry yeast. Join and form a dough, cover and store in the refrigerator. This is called previous dough, and it is one of the steps to give that distinguished flavor and moisture to these mini sweet breads. Much better if it is prepared a day in advance.
- The next day make the dough. Place the flour, eggs, sugar, yeast, salt, liquid sweetener, honey and previous dough on the table or in a kneading machine. Flavor with orange blossom water, lemon essence and vanilla to taste. Unite everything.
- Lastly, add the fat to the dough, which this time is butter. With a little patience (this dough sticks quite a bit to your hands), integrate well, knead and form a smooth dough. Cover and let rise until it doubles in volume.
- Stretch the dough into a rectangular shape and sprinkle nuts, chocolate chips, drained fruits, etc. Whatever you want to put as filling. Roll up tightly. Cut slices and place them one on top of the other, overlapping, pressing together (it will be a good way to disperse the fruits and not leave them all in the same place). Knead a little, make a ball, cover and let it rise again until it doubles in volume.
- For 100 g sweet bread molds, weigh the dough and divide it into buns of 100 g each. If you don't have a scale, try to make sure the dough covers 2/3 of the mold. Take the portion of dough, make a ball and place it on the bottom of the mold, pressing the dough well with your fingers, so the dough takes the shape of the mold. Let rise until the dough rises outside the mold.
- Brush with egg. And bake in a low oven at 150-160° degrees for approximately 20–30 minutes or until you insert a toothpick, and it comes out with some crumbs on it (if it comes out dry, the cooking time has been too long and it will be dry). If you have a thermometer, the inside of the sweet bread has to be between 175-178 ° degrees to have a good sweet bread.
NOTES
For a panettone good taste you have to take into account:
- The previous dough
- Cooking
- The type of fat used.
Replacements:
- For young children change honey for glucose.
- Also, it can be flavored with any liquor of your choice.
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