Recipes > Alba's Sweet Bread | Rosca de Dulce
- Serves: 1 loaf
- Active Time: 45 mins
- Total Time: 2 hrs 45 mins
- Views: 43,057
- Success Rating: 97% (?)
Steps
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.
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.
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).
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.
Chef's Notes
- by Alba Barth
- •
- May 14, 2009
- Any flavor or type of jam can be substituted.
13 Comments
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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
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Rouxbe StaffHi 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!
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I hope it tastes as good as it looks! Cause it looks yummy! Can't wait for coffee time!
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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.
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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'....
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Rouxbe StaffNo, 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!
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Hello All.. Could I use this recipie to make Italian Easter bread. And input colored eggs in between braids?
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Rouxbe StaffSure, 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
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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
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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!
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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..
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Can I freeze the finished bread and bake the next day?
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Rouxbe StaffYou 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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