Brazilian King's Bread
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105°-115°F)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Golden raisins||2 Tablespoon|
|Chopped mixed candied fruits||2 Tablespoon (Plus Extra For Decoration)|
|Chopped brazil nuts/Blanched almonds||1 Tablespoon|
|Whole almond||1⁄2 (Extra Required For Decoration)|
|Egg||1 , beaten with 1 tablespoon water|
|Water||1 Tablespoon (For Beating The Egg)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, salt, and butter to warm (105°-115°F).
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Lightly knead in raisins, candied fruit, and nuts. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45 minutes. (This is for the second time.)
6 Punch down dough and insert whole almond. Shape a round loaf; make a 4-inch hole in center and push dough into a ring about 8 inches across. Place on greased baking sheet. (Butter outside of a 3- or 4-inch custard dish and set it in the hole.)
7 Let bread rise in warm place for 30 minutes. Make glaze and brush on loaf. Press lightly with whole candied fruits and whole nuts. Sprinkle top with sugar.
8 Bake in a preheated 350°F oven 40€”45 minutes or until done. Cool on wire rack.