Pomegranate Bread
Start by peeling the pomegranates – cut off the tops and the skins.Place the seeds in a bowl, add the eggs and transfer all these ingredients to a food processor. Add the sugar and process until combined.After that, transfer all this mixture to a large bowl by passing it through a sieve.Add the salt and the dry yeast powder, mix well until incorporated.Gradually add the wheat flour and keep mixing well.Once you’ve done that, cover the bowl with plastic wrap and let the dough rest for 45 minutes.In a saucepan, add the pomegranate juice, the refined sugar and the cornstarch, mix until dissolved.When that happens, bring it all to a boil over medium-low heat, and keep stirring until thickened. After that, set aside until it reaches room temperature.Now, grease your hands with vegetable oil and make 8 equal-sized balls with the dough.Next, transfer these balls to a 20cm diameter ring cake pan greased with margarine and wheat flour. Cover the cake pan with a tablecloth and let it all rest for another 15 minutes.After this indicated time, using a piping tip, make a hole in the center of each dough ball.Next, using a piping bag, fill the holes in each dough ball with the pomegranate cream we made.Take to a preheated oven at 180°C (356°F) and bake for 35 minutes.Top it with the rest of the pomegranate cream we made.Add chocolate sprinkles and chocolate ganache, to taste.Serve.
Ingredientes
- 2 Ripe Pomegranates
- 2 Eggs
- 250g of Sugar
- ½ Teaspoon of Salt
- 1 Packet of Dry Yeast Powder (10g)
- 400g of Wheat Flour
Pomegranate Cream
- 200 ml of Pomegranate Juice
- 1 Tablespoon of Refined Sugar
- 1 Teaspoon of Cornstarch
Topping
- Semisweet Chocolate Ganache to Taste
- Chocolate Sprinkles
Modo de Fazer
Start by peeling the pomegranates – cut off the tops and the skins.
Place the seeds in a bowl, add the eggs and transfer all these ingredients to a food processor. Add the sugar and process until combined.
After that, transfer all this mixture to a large bowl by passing it through a sieve.
Add the salt and the dry yeast powder, mix well until incorporated.
Gradually add the wheat flour and keep mixing well.
Once you’ve done that, cover the bowl with plastic wrap and let the dough rest for 45 minutes.
In a saucepan, add the pomegranate juice, the refined sugar and the cornstarch, mix until dissolved.
When that happens, bring it all to a boil over medium-low heat, and keep stirring until thickened. After that, set aside until it reaches room temperature.
Now, grease your hands with vegetable oil and make 8 equal-sized balls with the dough.
Next, transfer these balls to a 20cm diameter ring cake pan greased with margarine and wheat flour. Cover the cake pan with a tablecloth and let it all rest for another 15 minutes.
After this indicated time, using a piping tip, make a hole in the center of each dough ball.
Next, using a piping bag, fill the holes in each dough ball with the pomegranate cream we made.
Take to a preheated oven at 180°C (356°F) and bake for 35 minutes.
Top it with the rest of the pomegranate cream we made.
Add chocolate sprinkles and chocolate ganache, to taste.
Serve.
