Ingredients with Measurements:
- 500g all-purpose flour
- 1 packet (7g) instant yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) warm milk
- 1/2 cup (120ml) warm water
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (75g) raisins
- 1/2 cup (75g) chopped walnuts
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 9x5 inch loaf pan
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, salt, cinnamon, nutmeg, cardamom, and sugar.
2. Add the warm milk, warm water, melted butter, eggs, and vanilla extract to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the raisins and chopped walnuts to the dough and knead for another 2-3 minutes, until they are evenly distributed.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 350°F (180°C). Line a 9x5 inch loaf pan with parchment paper.
7. Punch down the dough and transfer it to the prepared loaf pan. Smooth the top with a spatula.
8. Bake the Zimt-Möppkenbrot for 45-50 minutes, or until it is golden brown and sounds hollow when tapped.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
- Total time: 2 hours 15 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 1 loaf (12 slices)
Nutritional information:
- Calories per serving: 290
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 60mg
- Sodium: 220mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 15g
- Protein: 6g
Substitutions for ingredients:
- Instant yeast can be substituted with active dry yeast. Use the same amount and proof it in the warm milk and water before adding it to the dry ingredients.
- Raisins and walnuts can be substituted with other dried fruits and nuts, such as dried cranberries and almonds.
Variations:
- Add 1/2 cup of chopped apples to the dough for a fruity twist.
- Replace the cinnamon, nutmeg, and cardamom with pumpkin pie spice for a fall-inspired flavor.
- Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
Tips and Tricks:
- Make sure the milk and water are warm, but not hot, to avoid killing the yeast.
- If the dough is too sticky, add a little bit of flour. If it's too dry, add a little bit of water.
- Letting the dough rise in a warm place, such as an oven with the light on, will help it rise faster.
- To check if the bread is done, insert a toothpick in the center. If it comes out clean, it's ready.
Storage Instructions:
- Store the Zimt-Möppkenbrot in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the bread, wrap it in aluminum foil and bake it in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
- Slice the Zimt-Möppkenbrot and serve it with butter or cream cheese.
- Toast the bread and serve it with honey or jam.
- Cut the bread into cubes and use it to make bread pudding or French toast.
Garnishes:
- Dust the top of the bread with powdered sugar for a festive touch.
- Sprinkle some chopped walnuts on top for extra crunch.
Pairings:
- Serve the Zimt-Möppkenbrot with a cup of coffee or tea for a cozy breakfast or snack.
Suggested Side Dishes:
- Fresh fruit, such as sliced apples or pears, would complement the bread nicely.
Troubleshooting Advice:
- If the bread doesn't rise, the yeast may be expired or the liquid may have been too hot, killing the yeast. Start over with fresh yeast and make sure the liquid is warm, not hot.
- If the bread is too dense, it may have been over-kneaded or not risen enough. Make sure to knead the dough for the recommended time and let it rise until it has doubled in size.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling the dough.
- Store the bread in an airtight container to prevent mold growth.
Food History:
- Zimt-Möppkenbrot is a traditional German sweet bread that is typically enjoyed during the Christmas season.
Flavor Profiles:
- The Zimt-Möppkenbrot has a warm, spicy flavor from the cinnamon, nutmeg, and cardamom, which is balanced by the sweetness of the raisins and sugar.
Serving Suggestions:
- Serve the Zimt-Möppkenbrot as a sweet breakfast bread or as a snack with coffee or tea.
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Region: German