You know that feeling when you’re sitting around the table with family and friends, chatting and laughing over a delicious meal? That’s how I feel every time I bite into this sweet bread.
This pear, cranberry, and cappuccino sweet bread is a decadent and delicious treat. If you love sweet bread, you will not be disappointed with this recipe.
I have another 2 sweet bread recipes on the blog and I think this one is my favorite, although it’s hard to say because they are all so good!
The secret ingredient in this recipe is the cappuccino cream. This gives the sweet bread an amazing and unique flavor that will make you want more!
There are also pears in this recipe which adds sweetness while bringing out some tartness from cranberries. It’s a perfect combination!
The dough is enriched with butter, and fatty yogurt, making it tender and light.
This is perfect for breakfast, a snack, or a dessert. This sweet bread has a nice texture and the filling is amazing.
INGREDIENTS:
Dough Ingredients:
• 450 g of dry flour
• 9 yolks
• 150 g Stevia sweetener
• 50 ml sunflower oil
• 60 g butter with 80% fat
• 230 ml milk + 40 ml warm milk for the sourdough preparation.
• 1 teaspoon of rum essence
• Freshly grated zest from 1 lemon
• ½ teaspoon of salt
• 25 g of fresh yeast
• 40 g of Greek yogurt
• 1 tablespoon of lard
• 1 cube of butter to grease the tray (or baking paper)
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Ingredients for the 1st roll filling:
· 50 g rum Cappuccino
· 30 ml hot water
· 70 g dark chocolate (70%)
· 70 g dried cranberries.
Ingredients for the 2nd roll filling:
· 30 g butter
· 2 medium pears (grated) or 1 medium pear (grated)
· 1 tsp cinnamon
· ½ rum essence.
Furthermore:
• 1 egg yolk + 10 ml milk + 1 pinch of salt to grease the sweet bread (for gloss).
INSTRUCTIONS for this fluffy cappuccino cream, pear, and cranberry cappuccino sweet bread:
Make the dough:
All the necessary ingredients for this recipe should be at room temperature.
1. Separate the eggs in the evening, mix the yolks with salt beat them a little with a wooden spoon, and leave, covered, until the next day.
2. Sift the flour into a plastic bowl
3. Boil 40 ml of milk and scald 1 teaspoon of flour (pour the milk, mixing with a wooden spoon and leave to cool.
Make the Sourdough
4. Dissolve the yeast in 40 ml of warm milk (not hot), and add a pinch of Stevia and a teaspoon of flour, stirring until it becomes like a pancake dough. Cover and let rise, but not more than 15 minutes.
5. Put in a small pot on fire 180 ml of milk together with the Stevia and rum essence and mix until the Stevia melts completely.
6. Mix the butter with a tablespoon of lard and melt.
How to knead the dough for the traditional fluffy sweet bread?
Now, start kneading the fluffy sweet bread. We divide all the ingredients equally for the 2 rolls.
7. Make a hole in the middle of the flour mound, and pour the yolks with salt, the sourdough, cooled scald (the flour scalded with milk), fatty yogurt, grated lemon zest, and start mixing, adding the warm milk little by little, until the desired consistency.
8. Start adding a little oil, until it is finished, and knead from the edge to the middle, so that the dough does not break, with energetic movements, but not brutal.
9. When the oil is finished, add the butter with melted lard, little by little, not all at once: grease the bowl, lift the dough, and grease it underneath.
10. When we start to put in the fat, the dough hardens, so add warm milk, if you need more or a little white flour, if the dough is too soft.
11. Kneading this sweet bread recipe should last at least 45 minutes until the dough comes off the hand, becomes smooth, and has air bubbles.
12. Put the bowl down and slam the dough 20x, then knead a little more (this way it becomes softer and more elastic, the air bubbles shrink, and are more uniform).
13. Place the dough basins in a warm place, covered with a kitchen towel, and leave it to leaven for 2 hours until it doubles in volume (after 30 minutes, knead the dough again, about 5 minutes This way, the yeast is reactivated, and you will get a wonderful fluffy sweet bread).
Make the cappuccino, pear, dark chocolate, and cranberry filling:
14. Melt the dark chocolate in a bain-marie and let it cool to room temperature.
15. Pour hot water over the cappuccino and mix until completely incorporated, let it cool to room temperature.
Note: The result should be rather in the form of a cream (even if a bit runny), not a drink, so pay attention to the amount of water!
16. Wash the pears well, dab them with a kitchen napkin, remove the spine, and grate them.
17. Melt the butter in a pan, add the grated pears, rum essence, and cinnamon, and mix continuously for 3 minutes, then let them cool down to room temperature.
How is this fluffy sweet bread filled and braided?
18. I spread the 1st roll of dough on the lightly floured table to obtain a square of approx. 30 × 30 cm.
19. Pour the melted and tempered chocolate over the entire surface of the 1st roll of dough, then, on top, spread the cappuccino cream, at the end, spread the cranberries.
20. I then spread 2nd roll of dough to almost the same size, only 1-2 cm at the smaller ends, I spread the pear and cinnamon filling and leveled it nicely with the spatula.
21. I rolled each part on the longer side, from the middle to the outside, obtaining a roll.
22. I did the same with the other portion of dough.
23. I put one roll on top of the other in the shape of the letter X.
24. I then twisted the rolls (once on one side and once on the other) and then hid the ends underneath.
25. Put them in the tray lined with baking paper and greased with butter.
26. In the meantime, I heated the oven.
27. I greased the sweet bread on top with beaten egg yolk, a little warm milk, and a pinch of salt (with a soft brush). I sprinkled cinnamon powder on top and integrated a few pear slices on top of the sweet bread.
Baking the sweet bread:
28. I immediately put the sweet bread tray in the preheated oven and baked it for 120 minutes at 180 C.
29. Turn on all sides about every 20 minutes.
30. Do the toothpick test – it shouldn’t be wet at all when you take it out of the cake.
31. That’s it! The cake is reddish and beautiful, we take it out of the tray and remove the baking paper.
32. Leave the sweet bread to cool on a wire rack, or a wooden bottom, on the side at the beginning, turning it from side to side every 10 minutes, and then standing.
An extraordinary pear, cappuccino cream, and cranberry sweet bread came out!
Service:
Leave it on the grill until it cools completely. If you break it while hot, you destroy the structure of the dough. I suggest you leave it until the next day no matter how maddening the smell may be!
You can serve it as such or with a glass of milk. tea, or a coffee.
Last Thoughts:
I love how this recipe has so many different flavors: cappuccino cream, dark chocolate, pear, cranberry, and cinnamon. The flavors all blend beautifully to create something special that will leave you wanting more!
The resulting sweet bread is fluffy, fruity, and extremely fragrant, with a hint of coffee from the cappuccino that gives it just the right punch of flavor. In addition, it is extremely fragrant and simply melts in your mouth.
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