Coiled wedding bread stuffed with fruit preserves from Mediterranean Vegetarian Feasts (page 214) by Aglaia Kremezi

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Notes about this recipe

  • Eat Your Books

    A variation on "Orange and saffron olive oil bread" on P212

  • dinnermints on April 25, 2021

    I'd wanted to make this bread for awhile as some the ingredients intrigued me - saffron, one whole tangerine ground up, mahlep, saffron, almond butter, and olive oil. Lovely to look at and delicious, although the center turned out a bit doughy even after baking the full amount (30 minutes). I can't fathom using 2.5 cups of spoon sweets for one coil; I used 1 cup of my mom's apple rhubarb conserve per coil, and that was plenty. This bread is vegan, and almond butter was likely added to make up for the lack of eggs, but I believe eggs would have been better. I ended up adding just 1 cup of water to make the dough (instead of 1.5), and if I make it again, would try retarding overnight and would use eggs instead of the almond butter. I'd also try resting the dough before rolling it, coiling it more in an oval shape, and would try harder to avoid having the middle of the coil much taller than the outside of it.

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