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Monday, December 4, 2023

Fragrant sweetbread, not just for Easter

You can bake sweetbread in many shapes, colors and forms. Their fragrance will fill your home and make you want to spend an afternoon snacking on this delicious, comforting treat!

Sweetbread with sour cherries

Ingredients for about 6 slices

For the dough

  • 200 g yeast
  • 3 tablespoons sugar
  • 250-300 ml milk
  • 50 g butter
  • 500 g flour
  • 1 egg + 1 yolk
  • Grated zest of a lemon

For the filling and decoration

  • 200 g sour cherries
  • 1 small jar of sour cherry jam
  • 1 egg for coating
  • 4-5 tablespoons sweetened milk


Soak the yeast in the sweetened milk, then knead well with the melted butter, a teaspoon of salt and the rest of the ingredients. Place in a warm place and allow to rise until the volume doubles (about 1 hour).

When the dough has risen, take off enough dough to make 3 rolls of about 10 cm in diameter. Roll the remaining dough into rectangles. Cut the longer half of the rectangle into strips 2 cm wide and about 10-12 cm long. Spread the sour cherry jam on the remaining part, sprinkle with half of the drained sour cherries and roll up into a round shape with the cut side on the outside.

Divide the remaining small piece of dough into 3 parts, roll out into a round shape about 10 cm in diameter, place in the center of the ring (pressing the edges slightly against the rolled-up dough). Brush the bottom pastry sheet with jam, sprinkle with sour cherries, place the next round pastry sheet on top, brush with jam and sprinkle with sour cherries too, and then place the last pastry sheet on top. Brush the whole sweetbread with a beaten egg.

Place the dough on a baking tray and leave to rise for another 30 minutes.

Meanwhile, preheat the oven to 180 °C and bake the sweetbread for 30-35 minutes. When baked, remove and brush with sweet milk while still hot. Leave to cool and serve sliced.

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