Sweetbread Recipe

Name: Sweetbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups grated coconut; 1 cup sugar; 1 1/2 ounces margarine; 1/4 cup raisins; 1/4 cherries; 1/4 teaspoon salt; 2 1/2 cups flour; 1 package dry yeast; 1 cup warm water; 1 egg, gently beaten; 4 tablespoons sugar; 2 tablespoons water

Servings: persons

1 1/2 cups grated coconut
1 cup sugar
1 1/2 ounces margarine
1/4 cup raisins
1/4 cherries
1/4 teaspoon salt
2 1/2 cups flour
1 package dry yeast
1 cup warm water
1 egg, gently beaten
4 tablespoons sugar
2 tablespoons water

1
In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour.
2
Mix to combine.
3
In a measuring cup, mix the yeast with the warm water.
4
Add to the flour mixture, along with the egg.
5
The dough should be sticky.
6
Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
7
Preheat oven to 350 degrees F.
8
Divide dough into 2 pieces.
9
Gently knead each piece on a generously floured board and place in 2 buttered loaf pans.
10
Let the dough rest until it doubles in size, once more.
11
Bake until golden in color, about 50 minutes.
12
Remove from the oven and place on a cooling rack.
13
Mix sugar and water and brush over hot sweetbread.
14
Leave to cool.

560

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups grated coconut, 1 cup sugar, 1 1/2 ounces margarine, 1/4 cup raisins, and more.

Yes, Sweetbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweetbread

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