Recipes Included On This Page Mexican Sweet Bread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mexican Sweet Bread Recipe By : Bread for All Seasons by Beth Hensperger Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sponge** 3/4 cup warm milk -- (105 - 115F) 1/2 cup warm water -- (105 - 115F) 1 tablespoon active dry yeast -- (1 package) 1 pinch sugar 1 cup unbleached all-purpose flour **Dough** 2 cups unbleached all-purpose flour -- (3 to 3 1/4 cups) 1/4 cup sugar Grated zest of 2 oranges 1 1/2 teaspoons salt 3 eggs 1 teaspoon pure vanilla extract or 1 small vanilla bean split lengthwise 3 tablespoons orange brandy 1/2 cup unsalted butter -- at room temperature cut into pieces -- (1 stick) 1/2 cup dried currants 1/2 cup chopped candied orange peel -- preferably homemade 1 cup mixed chopped Honey-Glazed Dried Fruits [see recipe] **Decoration** One or two china statues of baby Jesus or large pecan halves or whole almond nutmeats **Sugar Crystal Glaze** 1 egg yolk -- lightly beaten 10 pecan halves -- or whole almonds 10 pieces crystallized angelica 3 tablespoons unsalted butter, melted 1/4 cup granulated or large-crystal decorating sugar [available from cake-decorating stores] **Sponge** In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the milk, water and sugar. Sprinkle with the yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Sprinkle with the flour and beat until smooth. Scrape down the sides of the bowl and cover with plastic wrap. Let stand at room temperature until bubbly, about 2 hours. **Dough** In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour, the sugar, orange zest and the salt. Add the sponge, eggs, vanilla extract (or scrape out the seeds from the split vanilla bean into the bowl), orange brandy and butter. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. Turn out the dough onto a lightly floured work surface; knead until soft and springy, about 3 minutes, adding only 1 tablespoon of flour at a time as necessary to prevent sticking. The dough should not be too dry. Place in a greased deep container, turn once to coat the top then cover with plastic wrap. Let rise at warm room temperature until doubled in bulk, about 2 hours. Do not rush this dough, as the full rising time is important to develop the flavor and texture. Turn out the dough onto the work surface and pat into a fat rectangle. Sprinkle with the currants, candied orange peel and glazed dried fruits; press them in with your palms. Roll the dough into a cylinder then smooth into a thick rope 20 to 22 inches long. Push the statue(s) or nuts into the dough and pinch the dough closed to seal. Lay the dough rope on a greased or parchment-lined pizza pan or cake pan 15 inches in diameter and pinch the ends together with water-moistened fingers to form a closed ring. Place a 6-inch cake pan with greased outer sides upside down in the center of the ring to retain the center hole. This pan will help the cake keep its shape. Loosely cover with plastic wrap and let rise at warm room temperature until doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 375F. To glaze the rosca, brush the entire surface with the egg yolk; gently press the nuts and angelica in a decorative pattern into the top. Bake in the center of the preheated oven until browned and a cake tester inserted into the center comes out clean, 40 to 45 minutes. Remove from the oven, brush with the melted butter and sprinkle with the sugar. Turn the oven off and return the rosca to the oven for 5 minutes. Remove immediately and let stand 10 minutes before using a large spatula to carefully transfer from the pan to a rack. Let cool completely before slicing. Makes 1 ring loaf. Author's comment, "This basic sweet dough can be used to create a variety of holiday breads that vary dramatically in shape. Results range from the Twelfth Night rosca de reyes (king's bread ring) to pan de ferias." From Bread for All Seasons by Beth Hensperger; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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