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Tunneled with apricots, spangled with sugar ... it's an Easter bonnet bread.

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. Beat on low speed until flour is incorporated, then on medium speed until dough is smooth, not sticky, and pulls cleanly from bowl sides. Add flour, 1 tablespoon at a time, as required. Kneading takes about 5 minutes.

Cover dough with plastic wrap. Let rise in a warm place until almost doubled, 1 to 1 1/2 hours.

Punch dough down and knead briefly on a lightly floured board to release air. With your hands, roll and stretch dough into a log 15 to 18 inches long. With a rolling pin, evenly roll and stretch dough into a thin strip, 5 to 6 inches wide and about 36 inches long> keep board floured under strip. Let dough rest a few minutes between rolling and stretching if it's too elastic to stay in place.

Evenly sprinkle the apricots, marzipan, and raisins down the center of the strip. Brush long edges of dough strip with water. Bring long edges of strip together and pinch to seal. To create the base of the bread, shape 1 end of the dough tube into a cricle about 7 inches across, turning tube so seam faces inside of circle. Coil remaining dough tube onto the base, gradually making it narrower and higher, forming a slouchy turban shape (see photograph at left).

Carefully transfer turban to a greased 12- by 15-inch baking sheet. Lightly cover with plastic wrap and let rise in a warm place until puffy, 20 to 30 minutes.

Brush bread with the reserved 1 tablespoon beaten egg. Sprinkle crushed sugar cubes over the loaf. Bake in a 325[degrees] oven. After 30 to 35 minutes, check loaf> if it's already a rich golden brown, cover lightly with foil. Continue baking until a long, slender wooden skewer inserted in thickest part (not in the marzipan) comes out clean, 50 to 55 minutes. Transfer bread from pan to a rack.

Serve bread warm or cool. If made ahead, cool on a rack, Wrap airtight, and store at room temperature up until next day or freeze up to 2 weeks. To reheat, thaw (allow at least 4 hours) if frozen. Bake, lightly covered, in a 325[degrees] oven until warm in center, 20 to 25 minutes.

With a serrated knife, cut bread into wedges. Makes 1 loaf, about 2 3/4 pounds.

Per ounce: 86 cal.> 1.9 g protein> 1.7 g fat 16 g carbo.> 42 mg sodium> 18 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1991
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