Polish Chalka Crumble Bread for #BreadBakers
Polish Chalka Crumble Bread is a delicious sweet bread for Easter. Also just as delicious for breakfast with cheese and fruit!
Servings: 18 people
Calories: 281kcal
Equipment
Ingredients
Ingredients:
- 1 cup milk
- 2 teaspoons sugar
- 1 ½ teaspoons instant yeast
- 3 ½ - 3 ¾ cups bread flour
- a large pinch of salt
- ¼ cup + 2 tablespoons firmly packed brown sugar
- 2 eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 5 tablespoons melted butter
- 1 cup candied orange
Crumble Ingredients
- 1/3 cup all purpose flour
- 2 tablespoons sugar
- 3 tablespoons cold butter cut into small pieces.
Instructions
- In a shallow bowl, heat milk to 115 F. Add sugar and whisk to combine.
- Sprinkle yeast on top and leave for 5 minutes, until foamy.
- In the bowl of an electric mixer, combine 3 ½ cups of the flour, salt and brown sugar.
- In a small bowl, whisk 1 of the eggs with the egg yolks and the vanilla.
- Add the eggs to the electric mixer with the melted butter.
- With the bread hook attachment, whiz the flour for a minute.
- Add candied orange and run the mixer for another few seconds.
- Add yeast milk and knead for 7-8 minutes, adding additional flour as needed until you have an elastic dough.
- Knead for another few minutes by hand.
- Place in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel.
- Leave to rise until doubled in volume, 2-3 hours.
- Divide dough into 3 equal sized portions, each weighing about 12.7 oz. Shape into smooth balls.
- Cover loosely with plastic wrap and a kitchen towel. Leave to rest for 15 minutes.
- Form each ball into a rope about 13” long.
- Take the 3 ropes and form a braid.
- Transfer to a parchment paper lined cookie sheet.
- Cover loosely with plastic wrap sprayed with non stick spray and a kitchen towel.
- Leave to rise until almost doubled in volume, 1 – 1 ½ hours.
- Preheat oven to 350 F.
- To make the crumble, combine flour, sugar and butter.
- With your fingers, mix the crumble, breaking down the butter pieces.
- In a small bowl, whisk the remaining egg with 1 tablespoon water.
- Brush the top of the loaf with the egg wash.
- Pat the crumble on top.
- Bake for 50-60 minutes until golden and crusty. The loaf should sound hollow inside when tapped.
Nutrition
Calories: 281kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 68mg | Potassium: 91mg | Fiber: 2g | Sugar: 12g | Vitamin A: 204IU | Calcium: 30mg | Iron: 1mg
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