Owner/Baker Suzanne Gessler
The Pennyloaf Bakery
This tender and sweet-yeasted bread has been adapted from the recipe Christmas in Vermont credited to King Arthur Flour. The only accompaniment necessary is a coffee – with a splash of Baileys.
Ingredients
Dough
1 3/4 cups lukewarm milk
6 Tbsp unsalted butter (room temp)
3 3/4 cups all purpose flour
1/4 cup non-fat dry milk
2 tsp dry yeast
1/4 tsp rum extract or 2 tsp vanilla extract
1/4 cup light brown sugar
1 1/2 tsp salt
2 large eggs plus 1 yolk (reserve the whites)
Filling & Topping
1/2 cup maple sugar
1/4 cup brown sugar
3/4 cup all purpose flour
1 cup almond meal
4 Tbsp unsalted butter (melted)
Glaze
1/4 cup maple sugar
2 Tbsp unsalted butter
2 Tbsp milk
1/2 cup confectioners’ sugar
Method
Dough
- In saucepan, melt butter in milk. Let cool to lukewarm.
- In a bowl, combine all dough ingredients.
- Mix by hand, or using mixer, until dough is soft, shiny, and slightly sticky.
- Place dough in a lightly greased bowl. Allow to rise for 1 1/2 hours or until it doubles in size.
Filling
- Stir together all ingredients until coarse crumbs are formed. Set aside.
- Grease large tube pan. Scoop half of the dough into greased pan. Sprinkle 2/3 of filling on top of dough. Add remaining dough.
- Beat reserved egg white until foamy. Brush over dough, sprinkle with remaining filling/topping. Cover lightly with greased plastic wrap. Let rise for 1 1/2 hours or until it doubles in size.
- Preheat oven to 350°F.
- Bake bread 30-35 minutes, until golden brown. Cool in pan for 10 minutes, then turn onto rack to cool while prepping glaze.
Glaze
- Mix ingredients. Heat in saucepan or microwave until sugar dissolves.
- Place loaf onto serving plate. Brush with warm glaze. Cool completely before slicing with a serrated knife.
Yield 1 large tube cake pan
