Sweet white harmonica bread with orange and raisins

8 servings
2 hours 30 min

How to make sweet bread? Prepare all the ingredients. Take the flour of the highest grade, eggs of the S1 category, remove the butter from the refrigerator in advance - it should be soft, milk can be used of any fat content.

Blow the oranges with boiling water and leave to dry. Put the raisins in a bowl, cover with boiling water, tip into a colander after a couple of minutes, then put the raisins on a towel and let it dry.

Sift wheat flour through a sieve into the bowl in which you will knead the dough. By sieving, the flour will fill with oxygen, which will make the dough more tender and soft, and this will also remove unnecessary impurities and garbage cans that may be in this product.

Add dry yeast, sugar, vanilla sugar and salt to the flour. Mix all dry ingredients with a whisk for 1 minute, so the dough will become even more airy.

Transfer the butter to a small bucket and melt. Pour milk and water into another bucket, warm up a little on the stove. The milk liquid should be a little warm, but not hot, otherwise yeast will die in overheated milk water.

Drive the eggs into a bowl of loose ingredients, pour in the melted oil and the warmed milk water. First start kneading the batter with a wooden spoon, and then when the batter is in one, transfer it to a flour-dusted work surface and mash with your hands for about 7 more minutes. If necessary, you can pour flour, but do not hammer the dough, otherwise it will turn out to be very tough and tasteless.

Return the kneaded dough to the bowl, cover with a towel and place in a warm place for 1 hour. While the dough is being prepared, take up the filling.

Remove the zest from the oranges. Mix the granulated sugar with ground cinnamon.

After 1 hour, the dough should increase by about 2 times.

Wash the neat dough and roll the dough into a formation of approximately 50 cm * 50 cm using a rolling pin. Brush the dough surface with soft butter. Place the dried raisins and orange zest evenly on the dough, sprinkle with the cinnamon sugar. Cut the dough into 6 long strips and cut each strip into 5 more pieces. Fold each workpiece in half.

A rectangular shape for baking bread measuring 30cm. * 10cm. grease with vegetable oil. Put the blanks folded in half into the mold, alternating their bends first up, then down, top again, and so on. Leave the collected sweet bread to stand for 15-20 minutes, covering it with a towel to prevent the dough from weathering. At this time, set the oven to warm up at 175oC.

After this time, place the bread tin in the oven and bake for 30 minutes. Remember that the duration and temperature of baking depends on the temperature and design of your oven.

Prepare the icing. Sift the icing sugar into a bowl, add the orange juice, mix. Filtered water can be used instead of orange juice.

When the sweet bread is ready, remove it from the oven, let it rest in the shape of 10 minutes, then remove it, put it on the dish, and pour glaze over the top.