Brazilian King's Bread Recipe
Ingredients
| Active dry yeast | 1/2 Tablespoon | |
| Warm water | 2 Tablespoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 3 Tablespoon | |
| Flour | 2 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Golden Raisins | 2 Tablespoon | |
| 2 tablespoons chopped mixed candied fruit, plus extra for decoration | ||
| 1 tablespoon chopped Brazil nuts or blanched almonds | ||
| 1 whole almond, plus additional for decoration | ||
| Sugar | 1 Tablespoon | |
| Glaze | ||
| 1 egg, beaten with 1 tablespoon water | ||
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, salt, and butter to warm (105°-115°F).
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Lightly knead in raisins, candied fruit, and nuts. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45 minutes. (This is for the second time.)
6 Punch down dough and insert whole almond. Shape a round loaf; make a 4-inch hole in center and push dough into a ring about 8 inches across. Place on greased baking sheet. (Butter outside of a 3- or 4-inch custard dish and set it in the hole.)
7 Let bread rise in warm place for 30 minutes. Make glaze and brush on loaf. Press lightly with whole candied fruits and whole nuts. Sprinkle top with sugar.
8 Bake in a preheated 350°F oven 40€”45 minutes or until done. Cool on wire rack.
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Lightly knead in raisins, candied fruit, and nuts. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45 minutes. (This is for the second time.)
6 Punch down dough and insert whole almond. Shape a round loaf; make a 4-inch hole in center and push dough into a ring about 8 inches across. Place on greased baking sheet. (Butter outside of a 3- or 4-inch custard dish and set it in the hole.)
7 Let bread rise in warm place for 30 minutes. Make glaze and brush on loaf. Press lightly with whole candied fruits and whole nuts. Sprinkle top with sugar.
8 Bake in a preheated 350°F oven 40€”45 minutes or until done. Cool on wire rack.
Chef
