FRUIT AND CHEESE SWIRL LOAF

DIRECTIONS

  1. For the bread: Mix the flour, yeast, cinnamon, nutmeg and ginger powder in a bowl.
  2. Mix the water, milk, eggs and sugar and dissolve.
  3. Mix the liquid mixture into the dry and knead till almost fully developed.
  4. Incorporate the butter and knead till smooth and elastic.
  5. Shape into a ball and place in a greased bowl and cover with plastic wrap. Let rise till doubled.
  6. FOR THE FILLING: Soften the cream cheese with the confectioner’s sugar and vanila.
  7. Scale the dough into 80-gm portions and roll.
  8. Let rest about 10 minutes.
  9. Roll out the dough into a rectangular shape and spread cream cheese mixture.
  10. Sprinkle mozzarella and raisins on top and roll up.
  11. Place in greased mini loaf pans.
  12. Let rise till doubled.
  13. FOR THE SYRUP: Place the sugar and water in a pot and bring to a boil.
  14. Remove from heat, let cool and set aside.
  15. Preheat the oven to 180°C.
  16. Bake till golden borwn about 30-40 minutes.
  17. Let cool slightly and unmould.
  18. Brush top with sugar syrup and let cool completely.
INGREDIENTS
QTY
UNIT
FOR THE DOUGH
all-purpose Flour
550
g
cinnamon
8
g
nutmeg
5
g
ginger powder
5
g
instant yeast
10
g
Sugar
50
g
salt
4
g
water
120
g
milk
120
g
eggs
100
g
butter, softened
60
g
FOR THE FILLING
ARLA CREAM CHEESE 34%
150
g
confectioner’s sugar
60
g
vanilla
5
g
ARLA MOZZARELLA STICKS
50
g
raisins, chopped
40
g
FOR THE GLAZE
sugar
50
g
water
50
g
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