Persimmon Swirl Bread
User Reviews
5
Persimmon Swirl Bread
Description
Persimmon Swirl Bread combines ripe persimmons in both the bread dough and as a filling swirl. The persimmon purée is prepared by blending peeled persimmons and cooking them with sugar and lemon juice until thickened. This purée is incorporated into the yeast dough along with flour, milk, egg, oil, and yeast. The dough is kneaded until smooth and given a longer rise to accommodate the moisture from the fruit. After rising, the dough is rolled out and layered with additional persimmon purée to create a swirl effect before baking.
The resulting bread has a moist texture from the persimmon and a tender crumb with a fruity swirl that adds both flavor and visual appeal. The subtle sweetness and the slight tartness from the lemon juice balance well for a nuanced taste.
This loaf can be sliced and eaten on its own or served alongside butter or cream cheese. It’s a good choice for a seasonal fruit bread when persimmons are in season, bringing a mild and unique flavor to usual yeast bread.
Ingredients
Persimmon puree:
- 2 large persimmon ripe
- 1 tablespoon granulated sugar or any sweetener (omit if your persimmons are very sweet)
- 1 teaspoon lemon juice
Dough:
- 85 ml persimmon purée from above, cooked
- 40 ml milk warm
- 15 g granulated sugar
- 6 g active dry yeast
- 260 g all-purpose flour
- 1 large egg
- pinch of sea salt
- 15 ml vegetable oil or melted butter
Persimmon filling:
- persimmon purée about 100ml, remainder, cooked
Instructions
Make the persimmon puree:
- Wash the persimmon and remove the leafy stalk on the top.
- Cut into pieces and place into a high-powered blender.
- Blend until it's a smooth puree.
- Transfer the puree to a small saucepan and add sugar and lemon juice.
- Heat the persimmon puree until thickened, and is no longer runny.
Make the dough:
- Transfer 85ml of the persimmon puree to a stand mixer bowl.
- In a small bowl, combine warmed milk with sugar and yeast. Give it a stir and let the yeast activate.
- Add flour, egg, salt and oil to the stand mixer bowl.
- Once the yeast mixture is active, add the yeast to the flour mixture.
- Knead the dough until it becomes shiny and smooth.
- Transfer the dough to a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rest in a warm location until doubled in size.
- Note: the dough may take a little longer to rise due to the persimmon puree that has been added.
- Once the dough has doubled in size, deflate and roll it out into a rectangle about 8" wide and 16" long.
- Smear the remaining persimmon puree over the surface of the dough.
- Starting from one end (short end), begin rolling up the dough (like a cinnamon roll). Seal the seam and place seam-side down in a parchment-lined 8" by 4" loaf pan.
- Cover with plastic wrap and let it rise until it reaches over the top edge of the pan.
- Preheat oven to 350°F/177°C.
- Bake the bread at 350°F/177°C for 35-40 minutes.
- Remove from oven and let cool on a wire rack.
- Cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 23mg | 26% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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