Sweetbread

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
2 loaves

Ingredients
  • 1 1/2 cups grated coconut
  • 1 cup sugar
  • 1 1/2 ounces margarine
  • 1/4 cup raisins
  • 1/4 cherries
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 1 package dry yeast
  • 1 cup warm water
  • 1 egg, gently beaten
  • Glaze:
  • 4 tablespoons sugar
  • 2 tablespoons water
Directions
  • In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.

  • In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.

  • Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.

  • Preheat oven to 350 degrees F.

  • Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.

  • Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.


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