Last weekeend I realized how near Eastern is when my mom told me on the phone about her plans of dyeing eggs with her kids at school. And so I changed my plans for the bread baking course and developed a sweet recipe perfect for the Easter Breakfast. It is a sweet bread called which is made with the biga preferement. The subtle acidity of it helps to strengthen the gluten network. For a tender crumb the dough contains cream, egg yolk and some butter. By replacing the butter with cream the dough can rise in the fridge if needed.
For all doughs with a lot of sugar or butter it is important to develop first the gluten network before butter and sugar. Both can inhibit the gluten development. The fat in the butter can coat the gluten proteins so that they can not connect with other gluten proteins to form strands while the sugar draw the water away from the proteins which again strongly reduce the forming of gluten strands. That’s why we will add the sugar in small increments after 10 min of intense kneading. You will realize while kneading in the sugar that the dough will become softer. This is due to the water which is no longer bound by gluten proteins because of the sugar.
The name “Zuckerplatz” comes from our region where a sweet bread is often called “Platz” or “Blatz”. In the holiday version, the dough is enriched not only with raisins but with sugar cubes or pearl sugar. While baking the sugar will melt and leave moist, sweet spots in the crumb. I need nothing more than some butter to enjoy this rich bread!
- 165g flour Type 550
- 85g Water
- 1g fresh yeast
- 100g Raisins
- 100g Orange juice
- 335 g flour Type 550
- 200g cream
- 40g egg yolk (from 2 eggs size M)
- 10g fresh yeast
- 8g Salt
- grated peel of 1/4 Orange (or 1 Tsp. Orange powder)
- 40g sugar
- 30g Butter
- 50g coarse choppe sugar cubes or coarsepearl sugar
- Raisins(see above)
- egg white
- fine pearl sugar
Mix the ingredients of the biga and let it rise for 16-24 hours in the fridge.
Soak the raisins for at least 3 hours in the orange juice. Drain them very well.
Knead the dough consisting of Biga, flour, cream, egg yolk, yeast, salt and orange peel for 10 min by hand. The dough should be now soft, but not sticky. Now add the sugar in portions of 10g. After adding a portion knead until the sugar dissolve. Then add the next portion and knead again until all sugar is incooperated. Now add the butter. At least knead in the sugar cubes and the raisins.
Let the dough rise for 1 hour.
Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Place it seam side down on a paper lined baking tray.
Proof for 1.5 hours.
In the meantime heat the oven togetherand a metal vessel for creating steam to 180°C.
Prior to baking glaze the bread with egg white, sprinkle with pearl sugar and cut the bread cross wise. Place the baking tray in the oven and throw a handful of ice cubes into the hot metal vessel of the oven . Bake for 35 min at 180°C