sweetbread

Sweetbreads (a gland from the neck or around the heart) are a delicacy worth trying.

How to cook lamb or goat sweetbreads

Lamb sweetbreads (as needed)

Kosher salt

black pepper

Milk or salt water (enough

Lard or cooking oil (as needed for frying)

Seasoned all purpose flour (as needed for dredging)

Beaten egg (as needed for breading the sweetbreads)

Cover the sweetbreads with milk and soak overnight in the refrigerator. Season the flour with salt and pepper.

The next day, bring a pot of water seasoned with salt so it tastes like the sea to a simmer, then add the sweetbreads and cook for 10 minutes.

Remove the sweetbreads and cool, then trim off tissue with a paring knife to reveal the inner meat. From here, the sweetbreads can also be crumbled into pieces and added to a dish, such as pasta. See a pasta recipe with sweetbreads here.

To cook the sweetbreads, have a separate bowl of beaten egg and flour ready, warm some oil in a wide pan. Dip the sweetbreads in flour, then egg, then flour again, then carefully add to the hot oil and cook until golden on each side. Serve the sweetbreads hot, any leftovers should be eaten within 24 hours.

Considered to be the original pain d&rsquo;epices, it is made with dark rye flour, honey and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclop&eacute;die m&eacute;thodique. Arts et m&eacute;tiers m&eacute;caniques. Tome 5 in 1778: Reims pan d&rsquo;epices used three kinds of honey, white honey or prairie, honey b&acirc;tard and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses. This recipe is adapted from the blog The Arrogant Pug.&nbsp;

Pain d’épices

water

real honey (flower honey)

rye flour

brown sugar

baking soda

salt

cinnamon

tsp of ground ginger

tsp of ground anise

tsp of ground cloves

tsp of ground nutmeg

This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.&nbsp;

Scone

(7 oz) all-purpose flour

(1 oz) butter, plus extra butter

(1 tbsp) baking powder

200 ml (3/4 cup + 4 tsp) milk

(1 tbsp) salt

This recipe shows how to prepare coznac the traditional way, with a rich, yeasted dough flavored with vanilla, lemon, and orange. In this case, the filling is made with walnuts and cocoa.

Cozonac

DOUGH

kg (2.2 lbs) flour type 00 (must be dry)

orange and 1 lemon (peel)

(8.8-10.5 oz) sugar

(1/2 oz) dried yeast,

(5.3 oz) melted unsalted butter

ml olive oil

lard

350-400 ml (12.3-14.1 oz) warm milk (depending on the flour)

tbsp vanilla extract

tsp salt

FILLING

(14.1 oz) ground walnuts

(2.65 oz) cocoa

(5.3 oz) of sugar

milliliters (1 oz) rum

GLAZE

tbsp milk

Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit

Panettone

sachet fast-action dried yeast

caster sugar

butter

eggs

tsp vanilla extract

lemon

orange

strong white bread flour

raisins

sultanas

tbsp dark rum

almonds

tbsp caster sugar

tbsp icing sugar

Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.

Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.

Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.

Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.

Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.

Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.

Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.

When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.

Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

Top 5 sweetbread recipes from across the web

The most viewed sweetbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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How to cook lamb or goat sweetbread...

Pain d’épices

Scone

Cozonac

Panettone

Top 5 sweetbread recipes from across the web

The most viewed sweetbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to cook lamb or goat sweetbread...

Pain d’épices

Scone

Cozonac

Panettone

The most viewed sweetbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine