Alba's Sweet Bread | Rosca de Dulce

Alba's Sweet Bread | Rosca De Dulce

Details

Filled with a touch of peach jam, braided and then baked, this pillowy-soft bread is a delicious treat to have with coffee or tea.
  • Serves: 1 loaf
  • Active Time: 45 mins
  • Total Time: 2 hrs 45 mins
  • Views: 23,438
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Yeast

• 1 1/2 tsp active dry yeast
• 1 tsp sugar
• 1/3 cup lukewarm water

Method

To start, mix the water, sugar and yeast together. Let stand 10 minutes.

In the mean time, prepare the rest of your mise en place.

Step 2: Preparing Your Mise en Place

• 2 tbsp unsalted butter
• 3 tbsp sugar
• 1/3 cup whole milk
• 2 1/3 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg

Method

Place the butter and sugar into a large bowl (or the bowl of a stand mixer).

In a medium-sized bowl, stir the flour and salt together.

In a small bowl, whisk the egg and set aside.

Measure the milk and place into a small saucepan.

Step 3: Heating the Milk

Method

Bring the milk just to a boil and pour over top the sugar and butter. Stir and let stand to melt.

Step 4: Mixing the Dough

Method

While the milk is still warm, add half of the flour mixture. Using the paddle of the stand mixer (or electric mixer), mix on slow to combine. Then add the yeast mixture, whisked egg and the rest of the flour. Mix again on slow to fully combine.

Step 5: Resting the Dough

Method

Once everything is fully combined, turn the dough out onto a lightly-floured surface. Sprinkle the top very lightly with flour, cover loosely with plastic wrap and let rest for about 10 minutes.

Step 6: Kneading and Resting the Dough

• unsalted butter (for greasing)

Method

After the dough has rested for about 10 minutes, knead until it is very soft and shiny for about 5 minutes. Form into a round.

Lightly grease a large bowl with butter. Place the dough into the bowl and very lightly coat the surface with butter. Cover with plastic wrap and let rest for about 35 minutes.

Step 7: Preparing the Jam

• 1/2 cup peach or apricot jam* (or any flavor)
• 1/2 tsp orange zest (optional)
• 1 tbsp orange juice

Method

Mix together the jam, orange zest (if using) and orange juice. Set aside.

Step 8: Filling the Dough

Method

Once the dough has rested for at least 35 minutes, divide the dough into three equal portions.

On a lightly-floured surface, roll each piece out into a rectangle about 4″ × 20″ -inches long (10 cm x 50 cm). Spread a thin layer of jam over the middle and roll into a jelly roll. Make sure to pinch the seams and ends together to make a tight seal (otherwise the jam will run out during baking).

Step 9: Shaping the Dough

Method

Once all three pieces of dough have been filled, rolled and sealed, braid the three jelly rolls together.

Step 10: Resting the Dough (2nd Time)

Method

First preheat your oven to 350 degrees Fahrenheit.

Lightly grease a 9″ × 9″ -inch baking pan with butter.

Place the braided dough into the pan, forming it into a horseshoe or circle.

Cover and let rest at room temperature for approximately 35 minutes.

Step 11: Egg Washing

• 1 large egg
• 1 tbsp water
• 1 tbsp granulated sugar
• 1/2 tsp cinnamon (optional)

Method

Once the dough has rested for about 35 minutes, make the egg wash. Thoroughly whisk the egg and water together. Using a soft pastry brush, gently brush the egg wash over the entire surface of the dough.

Mix the sugar and cinnamon (if using) together. Lightly sprinkle over top and bake immediately.

Step 12: Baking the Bread

Method

Bake the bread in the preheated oven for about 30 minutes or until it is nice and golden.

Step 13: Cooling the Bread and Serving

Method

Once the bread is done, remove from the oven and place onto a cooling rack to cool completely.

Step 14: Serving the Bread

Method

Remove from the pan, slice into wedges and serve.

Chef's Notes

  • Any flavor or type of jam can be substituted.

13 Comments

  • Vanessa M
    Vanessa M
    I made this the other day and it was wonderful! The bread worked perfectly and I used Apricot jam for the filling. I did find though that the bread to Jam ratio was a bit off. Lots of bread with hints of jam when you got the right bite. Do you think it would work if it was separated into 6 balls instead of 3? Great recipe!! -Vanessa
  • Kimberley S Rouxbe Staff
    Kimberley S
    Hi Vanessa, Yes, this bread isn't oozing with jam. There are just hints of it here and there. You could shape this dough into any form you like. If you do choose to portion the dough into 6 pieces, each braid will be shorter and skinnier - baking time will likely need to be adjusted (a bit less). Try it out - just make sure to seal those seams so the jam doesn't spill out. Hope this helps. Happy baking!
  • Bernadette D
    Bernadette D
    I hope it tastes as good as it looks! Cause it looks yummy! Can't wait for coffee time!
  • Liz S
    Liz S
    This bread was extremely delicious. I used home made blackberry jam and left out the orange juice as the jam was already moist. It took a few minutes to figure out how to braid again but once it was done it looked beautiful. We thought we would just try a little slice but then ate almost half of it while it was so fresh. The description "pillow - soft " in the title describes it perfectly.
  • Jessie L
    Jessie L
    I made this bread yesterday and since I was out of bread flour I used all purpose flour. Also, instead of hand kneading, I used the stand mixer. After kneading for 12mins, the dough is still very gluey, so I added more flour and knead longer. Would like to know if there is a difference with the measurements between bread flour and all purpose flour? By the way, I gotten it to rise perfectly and the result of this recipe is great. As the dough is so soft, I decided to shape it as one loaf vs braiding. The outcome of the bread was very good and like what Liz says 'pillow-soft'....
  • Kimberley S Rouxbe Staff
    Kimberley S
    No, the measurements will not change whether you use bread flour or all-purpose flour; however, this recipe does call for all-purpose flour since it is meant to be a softer dough. This is also an enriched dough, so the texture will also be very soft. Because the flour is in volume measurements (not weight), it is okay if you added a bit more flour, but keep in mind that the dough is meant to be quite soft so don't add too much. Great that you liked the results. Cheers!
  • Liliane
    Liliane
    Hello All.. Could I use this recipie to make Italian Easter bread. And input colored eggs in between braids?
  • Ken R Rouxbe Staff
    Ken R
    Sure, you could give it a try - I think the consistency is pretty close. You may want to spot check two recipes side by side to see if anything jumps out as incongruous. ~Ken
  • Caroline D
    Caroline D
    Hi can I bake this bread a day ahead and left it out on the counter until the next day? If so do I need to wrap it? Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    As with most baked goods, the is at its best when made and consumed in the same day. If you do decide to make it ahead (not saying that you should), yes, I would wrap in it, to prevent it from drying out any further. Cheers!
  • Liliane
    Liliane
    Thank you Ken..I will give it a try...as when I baked this I love the pillow soft consistency.. so this time I will add colored eggs... I am also going to Freeze immediately as I need it 2 days from now. and will not have the opportunity to bake same day ...as I will be traveling...so hope it works..
  • Caroline D
    Caroline D
    Can I freeze the finished bread and bake the next day?
  • Ken R Rouxbe Staff
    Ken R
    You can, but I would not recommend it. You are adding a few extra steps and a lot of complication. Why not just bake it and keep it for a day - that is not as ideal as fresh but the extra steps may take a lot of extra time and add a host of new variables to overcome. ~Ken

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