This delightful Sweet Bread with Apricot Jam and Raisins combines a soft, pillowy dough with a fruity filling for a perfect breakfast, snack, or dessert. The golden crust and rich flavor make it a treat for any occasion.
Preparation Time: 20 minutes
Rising Time: 1.5–2 hours
Baking Time: 30–35 minutes
Total Time: ~3 hours
Ingredients
For the Dough:
- 250 ml (1 cup) warm milk
- 1/2 tsp salt
- 1 tsp vanilla sugar
- 3 tbsp sugar
- 1 egg white
- 1 tbsp yeast (active dry or instant)
- 4 tbsp vegetable oil
- 450 g (15.8 oz) all-purpose flour
- 40 g (3 tbsp) butter, softened
- 2 tbsp corn starch
For the Filling:
- 150 g (5.3 oz) apricot jam or preserves
- 60 g (2 oz) raisins
For Brushing:
- 1 egg yolk + 1 tbsp milk
Directions
Prepare the Dough:
- Activate the Yeast (if using active dry yeast):
- In a small bowl, mix warm milk, yeast, and 1 tbsp sugar (from the 3 tbsp). Let sit for 5–10 minutes until frothy. If using instant yeast, skip this step and add it directly to the flour.
- Mix the Dough:
- In a large bowl, combine the salt, vanilla sugar, remaining sugar, and egg white.
- Add the activated yeast mixture (or instant yeast), vegetable oil, and warm milk. Mix well.
- Gradually add flour, 1 cup at a time, and mix until a soft dough forms.
- Knead the Dough:
- Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- Incorporate Butter and Cornstarch:
- Flatten the dough slightly, spread the softened butter and cornstarch over it, and knead until fully incorporated.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Prepare the Filling:
- Soak the raisins in warm water for 10 minutes, then drain and pat dry.
- Mix the apricot jam and raisins in a small bowl.
Shape and Fill the Dough:
- Punch down the risen dough and roll it out into a rectangle about 1 cm (1/2 inch) thick.
- Spread the apricot jam and raisin mixture evenly over the dough.
- Roll the dough tightly into a log, seam-side down.
Second Rise:
- Place the log in a greased or parchment-lined loaf pan or shape it into individual rolls and place them on a baking sheet.
- Cover and let rise for 30–40 minutes.
Bake the Bread:
- Preheat your oven to 180°C (356°F).
- Brush the top of the dough with the egg yolk and milk mixture for a shiny, golden crust.
- Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool and Serve:
- Allow the bread to cool slightly before slicing. Enjoy warm or at room temperature.
Serving Suggestions
- Dust with powdered sugar for an elegant touch.
- Serve with butter, cream cheese, or additional apricot jam.
- Pair with tea or coffee for a delightful snack.
Cooking Tips
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- For extra flavor, add a pinch of cinnamon to the filling.
- Use other jams or preserves like strawberry, peach, or fig for variation.
Nutritional Benefits
- Raisins: Rich in fiber, iron, and natural sweetness.
- Apricot jam: Adds vitamin A and antioxidants.
- Homemade bread: Free of preservatives and additives.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets but can be adapted with substitutions.
Nutritional Facts (per slice, based on 12 slices)
- Calories: 210 kcal
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 6 g
- Sugar: 12 g
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, and reheat before serving.
- Freeze for up to 1 month. Thaw and warm before enjoying.
Why You’ll Love This Recipe
- Soft, fluffy bread with a sweet and tangy filling.
- Perfect for breakfast, tea time, or dessert.
- Easy to make with simple ingredients.
- Versatile – swap the filling for your favorite jams or spreads.
Conclusion
This Sweet Bread with Apricot Jam and Raisins is a delightful homemade treat with a soft, buttery texture and a fruity filling. Whether served as a snack or part of a festive spread, it’s sure to please everyone at the table. Try it today for a delicious and comforting baking experience!
Frequently Asked Questions
- Can I use instant yeast?
Yes, instant yeast can be added directly to the flour without activating. - Can I replace the apricot jam?
Absolutely! Use any jam or preserve you prefer, like strawberry, raspberry, or peach. - Do I have to soak the raisins?
Soaking is optional but helps keep the raisins soft and plump. - Can I use whole wheat flour?
Yes, substitute up to 50% of the all-purpose flour with whole wheat flour for a heartier bread. - What if I don’t have vanilla sugar?
Use 1 tsp vanilla extract or a pinch of vanilla powder. - How do I prevent the filling from leaking?
Seal the edges tightly when rolling the dough and avoid overfilling. - Can I add nuts to the filling?
Yes, chopped walnuts or almonds make a great addition. - How do I store leftovers?
Store in an airtight container at room temperature or refrigerate. Reheat before serving for the best texture. - Can I make this recipe vegan?
Substitute milk with plant-based milk, butter with vegan butter, and use a flax egg instead of the egg. - Can I freeze the dough?
Yes, freeze after shaping. Thaw, proof, and bake as instructed.