CookEat Recipe
Bolognese Breakfast Loaves
Two shallow spindle-shaped sweet loaves with raisins, coarsely chopped pine nuts and thin strips of candied citron.
Method
Steps
Step 1
Gather the ingredients: 500 g plain flour; 180 g icing sugar; 180 g softened butter; 70 g seedless Muscat raisins; 50 g pine nuts, coarsely chopped; 30 g candied citron peel, cut into thin short strips; 8 g cream of tartar; 4 g baking soda; 2 whole eggs; 100 ml milk; 1 additional egg yolk for glazing.
Step 2
Heat the oven to 175°C and line a large baking tray with baking paper. Mix the flour and icing sugar on a clean work surface and make a well. Place the softened butter and two whole eggs in the well. Have the raisins, chopped pine nuts and citron strips ready.
Step 3
Warm the milk until just lukewarm. Stir in the cream of tartar and baking soda; it will begin to foam. Pour immediately into the well and mix everything into a homogeneous dough. Do not leave the activated milk or dough standing.
Step 4
Open out the dough, add the raisins, pine nuts and candied citron and work briefly until evenly distributed. Divide into two spindle-shaped loaves, thickest in the middle and tapered at the ends, about 28–30 cm long and 2–3 cm high. Leave plenty of space between them on the tray.
Step 5
Brush the tops with the additional beaten yolk and bake immediately for about 30–40 minutes until golden and cooked through, with no wet dough on a skewer. Shield loosely if the glaze darkens early. Cool on a rack and cut into slices. Serve plain or with a drink for dipping; do not add an icing-sugar topping.
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