History and origin of egg yolk bread
Bread that incorporates egg yolks into its dough has a long tradition in various cuisines around the world, being especially popular in some regions of Latin America. In countries like Mexico, Colombia, and Argentina, this type of bread is also known as "sweet egg yolk bread" or simply "enriched bread." The use of yolks provides a richer texture and a characteristic golden color, making it an ideal way to use up yolks when the whites are separated for other preparations.
In Latin America, breads enriched with eggs, butter, and milk are often part of celebrations and special occasions, due to their mild flavor and higher nutritional value. This recipe has links to European breads, such as French brioche, but adapted with ingredients and methods specific to the region.
How to prepare what to do with all the egg yolks bread
This delicious bread is ideal for using up all those egg yolks you have saved. Below, we explain step by step how to prepare it with simple ingredients and an accessible process that guarantees a soft, fluffy bread with a special touch thanks to the cranberries and pecans.
Ingredients
Active dry yeast, sugar, water, skim milk, butter, canola oil, orange zest, salt, egg yolks, wheat flour, dried cranberries, pecan nuts.
Steps to prepare the bread
Grease a 10" tube pan and set aside.
In a large mixing bowl, combine the yeast, 1 teaspoon of the sugar, and the warm water.
Let it rest for 10 minutes.
Combine the milk, butter, oil, zest, remaining sugar, and salt.
Add to the yeast mixture.
Add the egg yolks, stirring well.
Add the flour, 1/2 cup at a time, mixing well after each addition to fully incorporate the flour.
Knead for 5 to 10 minutes, until the dough is smooth, elastic, and satiny.
Knead in the cranberries and pecan nuts.
Place the dough back in the bowl, cover the bowl, and let the dough rise at room temperature until doubled in size.
Use a wooden spoon to deflate the dough for about one minute.
Place the dough in the greased pan and let it rise at room temperature until doubled in size.
Preheat the oven to 375°F.
Bake the bread for 45-50 minutes or until dark golden and it sounds hollow when tapped.
Place on a wire rack to cool or serve warm.
Once cool, the bread is also excellent sliced and toasted.
Recipe by: Diane Mott Davidson, Killer Pancakes
