25 g fresh yeast
300 ml vegetable milk (I used almond milk) + a bit more for brushing the bread
50 ml rum
50 gr cane sugar
1 tbsp pure vanilla extract
50 gr margarine (room temp)
250 g white organic flour + a bit more
250 g whole organic flour
a pinch of salt
1 tsp cardamom
In a small bowl mix the fresh yeast in a glass of lukewarm vegetable milk (300 ml – 1 glass left to use) and add enough flour to make a little sticky dough. Let it rest for 30 minutes.
Put the small mixture in a large bowl and stir in the rest of the ingredients but margarine, 70 g flour & rum: mix well, by hand or with a mixer. Beat well until the dough has pulled together, it doesn’t have to be too sticky. Let the dough rest for one hour.
Add rum the rest of the flour and margarine. Continue mixing until the dough is smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes. Add more flour if needed. Leave the dough to rest in a warm place for one and a half hour, covered with a clean kitchen cloth.
Preheat oven (175°C).
Cover two loaf pans with parchment paper. Divide dough into 2 equal pieces and place them in the pans. Let them rest for 15 minutes.
In a small bowl, whisk together 1/3 cup vegetable milk and brush the (uncooked) breads with it. Sprinkle with sugar pearls.
Transfer pans to oven and bake until they just begin to turn golden, about 15 minutes. Reduce temperature to 165°C and continue baking until deep golden brown. (20/25 minutes more).
Remove from oven and let your sweet bread cool completely.