Tear-Off Sweet Bread with Sugar Crust
by Editorial Staff
Using this recipe, you will get an incredibly tasty sweet bread – airy, tender, almost weightless on the inside, and covered with an appetizing sugar crust on the outside. The bread tastes very much like sugar buns, which is not surprising because it is made from butter dough.
Cook: 2 hours 40 minutes
Servings: 6
Ingredients
- Milk – 100 ml
- Butter (soft) – 40 g + for working with dough
- Eggs – 70 g
- Water – 100 ml
- Flour – 450 g (3 cups with a capacity of 250 ml) + for working with dough
- Pressed yeast – 15 g
- Sugar – 50 g
- Salt – 4 g
- Lemon or orange zest (optional) – 1 teaspoon
Additionally:
- Butter (for the layer) – 30 g + for greasing the mold
- Egg (for greasing bread) – 1 pc.
- Sugar – 2-3 tbsp for sprinkling bread + for a mold (optional)
- Vegetable oil – for greasing the bowl
Directions
- Prepare your ingredients. The butter must be softened – remove it from the refrigerator beforehand. I used two small eggs with a total weight of 70 grams. If you are using large, select eggs, you will need one. Water and milk should be slightly warmed up to a temperature not exceeding 40 ° C. Wash the lemon or orange, using a fine grater, remove the colored part of the peel, being careful not to touch the white part. Instead of lemon or orange zest, you can add ground cinnamon or vanilla sugar to the dough for flavor.
- In a mixing bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir to dissolve the yeast.
- Add 1 heaping teaspoon of flour and stir again.
- Let the mixture sit for 15 minutes to let the yeast come alive. During this time, a foam cap should appear on the surface.
- Then add warm milk, eggs, and the remaining sugar. Stir.
- Mix the remaining flour with the salt and add portions to the liquid ingredients, stirring each time to avoid lumps.
- Knead an uneven dough.
- Add soft butter and lemon zest. Stir in the butter and zest completely into the dough.
- Place the dough on a work surface and knead for 8-10 minutes.
- Lightly grease a bowl with butter and pour the dough into it. Cover the bowl with a damp towel or plastic wrap.
- Let the dough sit for 1 hour. During this time, it should increase by 2 times.
- Pound the dough that has come up and let it rise again (it will take about 30 minutes for the second rise).
- Melt 30 g of butter and cool. Lightly dust the work surface with flour, lay out the dough, and roll it into a rectangular layer about 3-4 mm thick.
- Brush the surface of the dough with melted butter.
- Cut the dough into 4 strips of equal width.
- Place the dough strips in a stack.
- Cut the resulting dough piece into 8 equal pieces.
- Grease a rectangular bread pan with a thin layer of butter and, if desired, lightly sprinkle with sugar. Fold the dough into a mold with the slices facing up.
- Leave the mold with the dough warm to rise for 30-40 minutes. At the end of this time, preheat the oven to 180 ° C.
- Swirl the egg in a bowl. Brush the matched bread with an egg and sprinkle it with sugar (2-3 tablespoons).
- Bake the tear-off sweet bread in a preheated oven for about 25-30 minutes, until golden brown.
- Carefully remove the finished bread from the mold and leave it to cool on the wire rack.
Enjoy your meal!
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