how to make Spiral vanilla bread :
In a small bowl, stir the yeast into 2 Tbsp warm water and cover with plastic wrap. Allow to stand for 15 minutes.
In a large bowl, yeast mixture, melted butter, and 1/2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Transfer to a lightly oiled bowl. Cover loosely with a kitchen towel and allow to rise in a warm place until doubled in size, about 1.5 hours.
About 30 minutes before the dough is finished rising, in a large bowl parsley the Green onion, vanilla extract and butter . Set aside.
Brush the eggs on the dough.
Spoon the Filling filling evenly over dough until covered. Gently roll the dough like a jelly roll. Once the dough is rolled up into a rope,
gently lift it up and place it into a greased loaf pan in the shape . Brush the top of the loaf with the milk.
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Spiral vanilla bread
Ingredients
- To activate the Yeast:
- 1 tsp. instant yeast
- 1 Tbsp. warm water
- For the Dough:
- 1 tsp. salt
- 1 large egg
- 1 Tbsp. unsalted butter melted
- 4 cups 500 gm all-purpose flour, then sift, divided
- For the Filling:
- 1/4 tsp. vanilla extract
- 1 cups parsley minced
- 1 cups Green onion minced
- 1/2 tsp. melted butter
- salt and pepper
- extra milk for brushing the crust after baking
Instructions
- In a small bowl, stir the yeast into 2 Tbsp warm water and cover with plastic wrap. Allow to stand for 15 minutes.
- In a large bowl, yeast mixture, melted butter, and 1/2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
- Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Transfer to a lightly oiled bowl. Cover loosely with a kitchen towel and allow to rise in a warm place until doubled in size, about 1.5 hours.
- About 30 minutes before the dough is finished rising, in a large bowl parsley the Green onion, vanilla extract and butter . Set aside.
- Sprinkle a clean counter with a couple of tablespoons of flour (use flour sparingly). Turn out the dough and roll with a rolling pin, starting in the middle and working your way out, until it measures roughly 12 inches square. Spoon ½ tsp. of melted butter over the dough. Using your hands, gently stretch dough out from the center until the dough is thin and uniformly opaque. (You can also use a rolling pin, if you prefer.) As you work, continually pick up the dough from the counter, not only to help in stretching it out, but also to make sure that it isn’t sticking. When you think it the dough is thin enough, try to get it a little thinner.
- Brush the eggs on the dough.
- Spoon the Filling filling evenly over dough until covered. Gently roll the dough like a jelly roll. Once the dough is rolled up into a rope,
- gently lift it up and place it into a greased loaf pan in the shape . Brush the top of the loaf with the milk.
- Cover the pan with a kitchen towel and allow to rest for approximately 15 minutes. While resting, preheat the oven to 350°F.
- Bake the roll at 350°F for 15 minutes. Then reduce the oven temperature to 300°F and bake until golden brown on the top and cooked through, about 30-40 minutes more. Remove bread from oven and brush . Allow to cool on a wire rack for 20-30 minutes in the bread pan. When cool, turn out onto a cutting board.
- Serve immediately or store.
