greek almond-crusted citrus christmas tree bread 希腊杏仁橙香圣诞树面包（*＾3＾）/～♡

when Joyce posted the recipe for Greek Almond-Crusted Citrus Loaves, i wanted to bake it right away     ( ˘ ³˘)❤… i love incorporating zesty peels and almonds into bread…. this one, has a mild zesty and tangy taste.. reminds me of fresh laundry.. it is very very very good when served immediately fresh from the oven (literally) ٩(๑•◡-๑)۶ⒽⓤⒼ❤

Recipe adapted from/原食谱取自于： Kitchen Flavours (Joyce’s modifications in blue/绿色字体表示 Joyce 的调整)

Ingredients

1 package active dry yeast (1-1/4 teaspoons)
1/4 cup warm water (2 tablespoons)
1/3 cup granulated sugar, plus a pinch (35 gm)
1 cup warm milk (1/2 cup)
8 tablespoons (1 stick) unsalted butter, melted (60gm salted butter)
1 teaspoon salt (pinch of salt)
2 large eggs (1 large)
2 teaspoons vanilla extract (1 teaspoon)
1/2 teaspoon almond extract (1/4 teaspoon orange extract)
2 tablespoons grated orange zest (1 tablespoon)
1 tablespoon grated lemon zest (1/2 tablespoon)
4 to 4-1/2 cups unbleached all-purpose flour (2-1/2 cups in total)

Topping
1 large egg white, lightly beaten
about 3 tablespoons slivered or sliced almonds
2 tablespoons Demerara or turbinado sugar

食材

高活性干酵母 1袋（1-1/4 小匙）
温水 1/4量杯 （2大匙）
糖 1/3量杯加一小撮 （35克）
温牛奶 1量杯（1/2量杯）
无盐黄油 8大匙，溶化（60克有盐黄油）
盐 一小匙（一小撮）
鸡蛋 2大颗（1大颗）
香草精 2小匙（1小匙）
杏仁香精 1/2小匙（香橙香精 1/4小匙）
橙皮 2大匙（1大匙）
柠檬皮 1大匙（1/2大匙）
多用途面粉 4 – 4-1/2量杯（2-1/2量杯）

收尾
蛋白 1大颗，略打散
切片杏仁 约 3大匙
德麦拉拉蔗糖 2大匙

Directions/做法

– In a small bowl, sprinkle the yeast over the warm water, add the pinch of sugar; and stir until dissolved. Let stand until foamy, 10 minutes
小碗中将酵母撒至温水上，加入一小撮糖搅拌至溶化。让其静置至发泡、约 10分钟

– In a large bowl, combine the milk, butter, the 1/3 cup granulated sugar, and salt. Add the eggs, vanilla and almond extracts, orange and lemon zests, and 1 cup of flour. Using a wooden spoon or a heavy-duty electric mixer, beat until smooth
容器中，将牛奶、黄油、1/3量杯糖和盐混合。加入蛋、香草精、杏仁香精、橙皮、柠檬皮和 1量杯面粉。运用厨师器或木勺搅拌至均匀，无颗粒

– Add the yeast mixture and 1 more cup of the flour and beat until smooth. Gradually beat in enough of the remaining 2 to 2-1/2 cups flour, 1/2 cup at a time, to make a soft dough
倒入酵母和 1量杯面粉。再次搅拌均匀。逐渐加入 2 – 2-1/2量杯面粉、每次仅加入 1/2量杯，和面成团

– Turn out onto a lightly floured board and knead until smooth and elastic; 8 to 10 minutes. The dough should be soft. Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp towel
面团挪至撒上少许面粉的案板，搓揉至柔滑并有弹性。放入抹了油的容器中，面团翻滚以抹上黄油、盖上保鲜膜或湿毛巾

– Let rise at room temperature until doubled in size, about 2 hours
室温发酵至双倍大、约 2小匙

– Lightly butter two 9-inch pie pans or 2 baking sheets. Turn the dough onto a floured board an knead lightly until smooth, 1 or 2 minutes. Divide the dough in half and place in the prepared pans. Cover with a tea towel and let rise until doubled in size, about 45 minutes
两张 9寸派烤盘抹上少许黄油。面团放至撒上面粉的案板，搓揉 1-2分钟。将面团分割成 2等份，各自放入两张烤盘。盖上毛巾，再次发酵至双倍大、约 45分钟

– Divide the dough into 8 equal pieces, about 80-82gm each, roll each pieces into a round. Place in a well-greased round 9″ cake pan. Cover with greased cling wrap and leave to rise until doubled in size
Joyce 将面团分割成 8等份，各 80-82克，搓揉成小圆球、码到 9寸圆形烤盘中。盖上抹了油的保鲜膜，发酵至双倍大

– Preheat the oven to 180 degrees C. For the topping, brush the loaves with the egg white and sprinkle with the almonds and sugar. Bake for 25 to 30 minutes, or until the loaves are golden brown
烤箱预热至 180摄氏度。面团涂抹蛋白液，撒上杏仁片和糖。烤 25－30分钟，或至金黄色即可

– Let cool, then transfer from the pans to wire racks. Serve warm, cut into wedges
稍冷却后挪至冷却架。趁热切片享用

Personal notes/温馨小贴士:

– i used 2 cups of bread flour in total for the recipe
此食谱我用了 2量杯面包粉

– i made 3 christmas trees out of the dough ~ cut out dough as such (after first proofing): 3 portions each of 20g, 35g, 50g and 60g dough. allow them to rest for 10 mins before proceeding with shaping
做了 3棵圣诞树～一次发酵后，将面团如此分割：20克、35克、50克和 60克面团各三份。静置 10分钟

– after resting dough, take a dough, flatten it into a disc, and slightly make impressions of 3 lines (so it yields 6 wedges) on dough
静置后，将面团擀平。面团上轻轻划上3条刀痕（既成为 6份面皮）

– cut, but not entirely, the vertical line to split the dough into halve. further slice (but not entirely) the rest of the impressions, and then twirl the dough upwards so the ends meet to form a star. please refer to pic below
由垂直线（既是竖直那条线）一刀切下（不要完全切透），将面团分割成半。然后再将其余的刀痕划分（也不要完全切透）。面团掰开、将两段往上合并成为星形

– allow dough to proceed with second proofing. there will be some remaining dough
面团进行二次发酵（会有预留面团）

~ roll it (remaining dough) out flat, and cut some stars out of it. my tip here is for you to allow the rolled out dough to be fully rested before cutting out the dough otherwise the stars will start shrinking back
将剩余的面团擀平，运用星形曲奇模裁切出等份星形面团。面团必须有足够静置时间，要不然裁切出来的星星会回缩哈

cut a christmas tree bread or just eat it on its own  (○゜ε＾○）

and i’m keeping a “tree” for as my dining table’s centrepiece ( ^-^)_旦””

… his breakfast…. and he eventually finished an entire tree  (｡・//ε//・｡)

Pollution index: 13 (excellent)