CookingDiva

Serves 8 to 10

Ingredients

For the lemon sugar:
3 tablespoons white sugar
3 tablespoons confectioners sugar
6 drops fresh lemon juice

For the coffee-infused fruit:
¼ cup sultanas (golden raisins) or dried mango, chopped
¼ cup candied orange peel, chopped
½ cup strong coffee (cold brew or espresso)

For the dough:
2 ¼ cups bread flour
1 teaspoon salt
½ cup warm water
1 envelope (2 ½ teaspoons) dry yeast
7 tablespoons butter, at room temperature
½ cup confectioners sugar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 eggs
¼ cup cashews, almonds, or walnuts

For the decoration:
1 egg beaten with 1 tablespoon of water
Lemon sugar (recipe follows)
Fresh figs, cut into quarters, or pineapple chunks
Candied orange or lemon peel

Optional decoration:
Mango, or pineapple marmalade (optional)
1 bean wrapped in wax paper (Portuguese tradition)
1 tiny ceramic doll (Mexican tradition)

Preparation

Day 1

Prepare the lemon sugar:
Combine the white and confectioners sugars in a bowl and mix well. Add lemon juice and combine with either a spoon or your fingers (the mixture should have a coarse texture). Put in a warm place to dry.

Prepare the coffee-infused fruit:
Place the sultanas (or mango) and the candied orange peel in a jar and add the coffee. Close with lid and allow to soak overnight in the refrigerator.

Day 2

Prepare the dough:
Sift the flour, confectioners sugar, and salt into a bowl and stir in the yeast. Make a well in the center. Over a low heat, gently melt the butter and water. Remove from the heat to cool. Add the orange and lemon peels, then add to the dry ingredients along with the eggs. Mix well.

Turn out the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put in a clean bowl, cover with cling film and leave in a warm place to rise for about 45 minutes, or until doubled in size.

[Note: When you let the dough rise, be sure to keep it away from drafts, in an area that is about 75-80˚ F. You don’t want the dough to get too warm.]

On a lightly floured surface, knead the nuts and coffee-soaked fruit into the dough, working the dough until it becomes firm and elastic again. [If the dough is still sticky at this point, add a little bit of flour and knead some more!]  Cover the dough with plastic wrap and let it rest while you prepare the cookie sheet.

Grease a large cookie sheet with melted butter or non-stick spray. Place the dough on the cookie sheet, and using your hands make a cylinder of approximately 2 feet in length. Form the dough into a circle and pinch the two ends together with your fingers. Cover and let rest in a warm place for 30-45 minutes.

Preheat the oven to 350˚ F approximately 5-10 minutes before the dough is finished rising.

When the bread is ready to go in the oven, brush the surface with the egg-water glaze and decorate with the lemon sugar, fresh figs (or pineapple), and candied orange or lemon peel.

To follow the Portuguese tradition (optional):
Place a bean wrapped in wax or parchment paper under the dough.

To follow the Mexican tradition (optional):
Place 1 tiny ceramic doll under the dough.

Bake for 20 minutes and check the color of the bread. If it is already golden brown in color, cover it with aluminum foil and bake for another 20 minutes. Remove from the oven and let cool for 5 minutes. Brush with warm marmalade for a nice gloss.

Serve when completely cooled. If you decide to hide a surprise in the dough, be careful with your cutting (and eating)!

Felíz Día de Reyes!

Melissa

Ingredients:

• 2/3 cup light brown sugar
• 2/3 cup butter, cut in 6 pieces, room temperature
• 1 teaspoon fresh lemon juice
• 3 ripe bananas, pureed
• 2 large eggs
• 1/2 cup roasted cashew nuts, or almonds
• 1 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chocolate chips (optional)
• 1 tablespoon freshly ground, roasted coffee beans

Directions:

1. Pre-heat the oven to 350° F. Lightly grease the muffin cups with oil spray, or a 9 x 5 x 3 inches baking pan.
2. Cream together the sugar, butter and lemon juice. Add bananas and eggs one by one, beat well.
3. Combine dry ingredients (flour, baking soda, baking powder, ground coffee beans and salt. Add to the banana mixture and combine well.
4. Now is time to mix in the nuts and the chocolate chips if using.
5. Bake in prepared muffin pans for 30 minutes or until golden brown on top. Remove from oven and let cool a few minuets before unmolding.

  Yields 1 loaf (8-10 servings), or 10 small muffins

Yields 8-10 servings

Ingredients (bread):

• 2 oz butter
• 1 envelope (1/4 oz) active yeast
• 2 oz milk, warm
• 1 oz unsulfured molasses (melaza)
• 6 oz honey
• 2 eggs
• 1-3/4 cups bread flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg, or allspice
• 1 cup chopped dried mango, or candied fruit

Ingredients (sauce):

• 1 cup (8 oz) honey
• 1 cup (8 oz) dark brown sugar (chopped panela or raspadura could be used too)
• 1 teaspoon powdered ginger
• 1 cup (8 oz) of naranjilla, orange or mandarin juice, fresh.
• 2 oz butter

Directions (bread):

1. In the bowl of an electric mixer, combine the butter, molasses, honey, and the yeast previously dissolved in the warm milk and mix on low until blended. Add the eggs and mix on medium speed until light and fluffy.
2. Combine the sifted dry ingredients and add to the egg mixture. Beat well. Fold in the dried or candied fruit. Transfer to a buttered mold, cover with plastic wrap, and let rest in a warm place for 30 minutes.
3. Pre-heat the oven to 325 degrees F for 10 minutes. Remove the plastic wrap that covers the bread and bake for 45 -60 minutes. Remove from the oven and let cool in the pan.

To make the sauce: in a medium, heavy saucepan, combine the honey, brown sugar and ginger. Simmer the mixture, stirring frequently until the sugar melts. Add the citrus juice and bring the mixture to a gentle boil. Remove from the heat and mix in the butter.

Serving suggestion: warm or cold with the gingery and delicious sauce.
Enjoy!
Chef M

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