Enriched Bread From Around the World -Baking Blog Challenge #4

Enriched Bread

From Around the World

   This week we'll be talking about delicious enriched breads from around the word like the (German) Stollen, the (Italy) Panettone, the (Scandinavian) Finnish Pulla, the (East Eurpoean) Rum and Eggnog Kugelhopf, and the (Mexico) Pan de Muerto. We'll be comparing and contrasting the breads listed and what part does regional ingredients play in the production of these breads.

(photo credit: Robert Parm)

   Stollen the famous German bread originated in the city of Dresden. Its unusual shape was meant to represent the swaddled Christ Child. Stollen is made from a very rich but not overly sweet dough, studded with candied fruits and nuts, and sometimes includes a ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in confectioners’ sugar.

Ingredients: 

1/2 c. golden raisins

1/2 c. currants
1/2 c. diced citron
1/2 c. chopped candied or glace cherries
2 tbsp. rum or brandy
4 1/2 c. all-purpose flour, plus additional 1/2 c. as needed
2 (1/4 oz.) pkg. active dry yeast (2 scant tbsp.)
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. milk
4 tbsp. butter, cut up
1 tsp. grated lemon rind
2 eggs
1/2 tsp. almond extract
1/2 c. (2 oz.) slivered blanched almonds
Butter, softened
Powdered sugar

(http://www.cooks.com/recipe/k094l3x1/stollen-german-christmas-bread.html)

(http://blog.ilgiornale.it/ruzzo/files/2013/12/panettone_slice.jpg)

Panettone (Tony's Bread) comes from Milan, Italy. It is traditionally a large loaf baked in a round, tall-sided pan. It can be served as a breakfast bread or a dessert.

Ingredients:

2 pkgs. dry yeast
1 c. warm water (105 to 115 degrees)
5 to 5 1/2 c. all-purpose flour, divided
1/2 c. butter, softened
1/2 c. sugar
3 eggs
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. chopped mixed candied fruit
1/2 c. raisins
1 tbsp. butter, melted
Honey (optional)

(http://www.cooks.com/recipe/ck9i17v8/italian-panettone.html)

(https://i.pinimg.com/736x/08/e3/cb/08e3cb59b
665186c92f55266583f840e.jpg)

  Pulla is a mildly-sweet Finnish sweet roll or dessert bread flavored with crushed cardamom seeds and occasionally raisins or sliced almonds. Braid loaves are formed from three or more braided strands of dough. The braids may also be formed into a ring. These braided strands or rings are typically coated with melted butter and then sprinkled with white sugar or almonds.

Ingredients:

2 pkgs. yeast

1/4 c. warm water (105 to 115 degrees)
2 1/2 c. milk
1 1/2 c. sugar
1 tsp. cardamom, crushed
1 c. butter
1 tsp. salt
6 to 8 c. flour
3 eggs
Egg whites (opt.)

(http://www.cooks.com/recipe/nq0aj8w2/finnish-pulla.html)

(https://i.pinimg.com/236x/b9/32/85/b9328557bcca3a390a4b6fb038b7a954.jpg)

   This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.

Ingredients:

1 cup dried currants

3 tablespoons rum

1 cup eggnog

3 1/2 cups bread flour, divided

2 1/2 teaspoons instant yeast

1/2 cup white sugar

1 cup butter

3 eggs

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup sliced almonds, for garnish

2 tablespoons confectioners' sugar, for dusting

(http://allrecipes.com/recipe/212786/rum-and-eggnog-kugelhopf/)

(https://www.launion.com.mx/images/la_union_de_morelos/534/pan-de-muerto.jpg)

Pan de muerto, also called pan de los muertos or dead bread in the United States, is a type of sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated on November 1 and 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanges pieces. Pan de muerto is eaten on Día de Muertos, at the gravesite or altar of the deceased. In some regions, it is eaten for months before the official celebration of Dia de Muertos.

Ingredients:

1 c. milk
1/2 c. butter, softened
1/2 c. sugar
1 1/2 tsp. salt
1 tsp. finely grated orange peel
1/2 tsp. anise seeds, ground
1 env. (1 tbsp.) active dry yeast
Pinch of sugar 
1/4 c. warm water
2 whole eggs
3 egg yolks
1 tsp. water
5 1/4 or 5 1/2 c. all-purpose flour
2 tbsp. sugar

(http://www.cooks.com/recipe/t125t2g9/pan-de-muertos.html)

 Some common things found in these breads are: they all use warm spices, or candy fruits/nuts. While some differences are the types of flour used, for instance some breads use bread flour, some use all purpose.

Regional ingredients play a major role in each recipe, they bring the culture to the food , for instance Italy uses a lot of candied fruits while Germany prefers to soak there fruits in rum.