Christmas in Vermont Bread - Powerful Handmade site

Christmas in Vermont Bread

Sharing is caring!

Christmas in Vermont Bread

C

This cushy, smooth candy bread includes a trace of maple in the filling and glaze.

At a look

Prep
Bake
Total
Yield
one huge tube pan

Ingredients

Dough

  • three/four cup lukewarm milk
  • three/eight cup (6 tablespoons) butter
  • three three/four cups King Arthur Unbleached All-Purpose Flour
  • 1/four cup Baker’s Special Dry Milk or a scant half cup nonfat dry milk
  • 2 teaspoons fast yeast
  • 1 teaspoon Buttery Sweet Dough Flavor; or 1/four teaspoon Pralines & Cream or Butter-Rum taste; or 2 teaspoons vanilla extract
  • 1/four cup brown sugar
  • 1 half teaspoons salt
  • 2 huge eggs plus 1 yolk (reserve the white)

Filling and topping

  • half cup maple sugar or brown sugar
  • 1/four cup brown sugar
  • three/four cup King Arthur Unbleached All-Purpose Flour
  • 1 cup pecan meal or almond flour, or very finely floor pecans or almonds
  • 1/four cup (four tablespoons) melted butter

Glaze

  • 1/four cup maple sugar or brown sugar
  • 2 tablespoons butter
  • 2 tablespoons milk
  • half cup glazing sugar or confectioners’ sugar

Dough

  • 6 oz lukewarm milk
  • three oz butter
  • 15 three/four oz King Arthur Unbleached All-Purpose Flour
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons fast yeast
  • 1 teaspoon Buttery Sweet Dough Flavor; or 1/four teaspoon Pralines & Cream or Butter-Rum taste; or 2 teaspoons vanilla extract
  • 2 oz brown sugar
  • 1 half teaspoons salt
  • 2 huge eggs plus 1 yolk (reserve the white)

Filling and topping

  • 2 three/four oz maple sugar or three three/four oz brown sugar
  • 1 7/eight oz brown sugar
  • three oz King Arthur Unbleached All-Purpose Flour
  • three three/eight oz pecan meal or almond flour, or very finely floor pecans or almonds
  • 2 oz melted butter

Glaze

  • 1 three/eight oz maple sugar or 1 7/eight oz brown sugar
  • 1 ounce butter
  • 1 ounce milk
  • 2 oz glazing sugar or confectioners’ sugar

Dough

  • 170g lukewarm milk
  • 85g butter
  • 447g King Arthur Unbleached All-Purpose Flour
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 2 teaspoons fast yeast
  • 1 teaspoon Buttery Sweet Dough Flavor; or 1/four teaspoon Pralines & Cream or Butter-Rum taste; or 2 teaspoons vanilla extract
  • 57g brown sugar
  • 1 half teaspoons salt
  • 2 huge eggs plus 1 yolk (reserve the white)

Filling and topping

  • 113g maple sugar or 106g brown sugar
  • 53g brown sugar
  • 92g King Arthur Unbleached All-Purpose Flour
  • 96g pecan meal or almond flour, or very finely floor pecans or almonds
  • 57g melted butter

Glaze

  • 39g maple sugar or 53g brown sugar
  • 28g butter
  • 28g milk
  • 57g glazing sugar or confectioners’ sugar

Instructions

  1. To make the dough: Melt the butter in the milk, and let cool to lukewarm. Combine the entire dough elements, and blend and knead them — by means of hand, mixer, or bread gadget — till you could have an excessively cushy, glossy, moderately sticky dough.
  2. Place the dough in a frivolously greased bowl, and make allowance it to upward push for 1 half hours, or till puffy.
  3. To make the filling: Stir in combination the entire filling elements till they shape coarse crumbs. Set them apart.
  4. Grease a big tube pan or a wreath pan. Scoop about part of the dough into the greased pan. Sprinkle about two-thirds of the filling atop the dough. Top with the rest dough.
  5. Beat the reserved egg white till foamy. Brush over the dough, and sprinkle with the rest filling/topping. Cover frivolously with greased plastic wrap, and let upward push for 1 half hours, or till puffy.
  6. While the bread is emerging, preheat the oven to 350°F.
  7. Bake the bread for 30 to 35 mins, till it is golden brown. Let the bread cool in the pan for 10 mins, then flip it out onto a rack to chill whilst you are making the glaze.
  8. Mix the glaze elements in combination and warmth them, in a saucepan or in the microwave, till the sugar dissolves.
  9. Place the loaf on a serving plate and brush with the nice and cozy glaze. Cool totally sooner than cutting with a serrated knife.
  10. Store, well-wrapped, for three days at the counter, or three months in the freezer.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares