Mangu

festival-bread

Next Dish: Sklandrausis

Festival Bread is a sweet, fried dough that originates from Jamaica, typically served as a side dish for savory meals. It is often associated with the popular Jamaican dish, jerk chicken. Festival Bread gets its unique flavor from the addition of cornmeal, sugar, and a variety of spices to the dough before it's deep-fried to a golden brown. Its name is derived from the tradition of being served during celebrations and festivals.

bread flour

butter

salt

water

nuts

active dry yeast

dried fruit

egg

egg yolk

milk

powdered sugar

Recipe

Ingredients:

  • 1 cup of warm water

  • 2 tablespoons of white sugar

  • 2 1/4 teaspoons of active dry yeast

  • 1/2 cup of milk

  • 2 tablespoons of butter

  • 3 cups of bread flour

  • 1 1/2 teaspoons of salt

  • 1 egg

  • 1/2 cup of dried fruit (raisins, currants, cranberries, etc.)

  • 1/2 cup of chopped nuts (optional)

  • 1 egg yolk

  • 1 tablespoon of water


Instructions:

  1. In a large bowl, dissolve sugar in warm water and then stir in yeast. Allow to sit until yeast forms a creamy foam (about 10 minutes).

  2. Heat milk and butter until butter is melted. Let it cool until lukewarm.

  3. To the yeast mixture, add the milk, butter, flour, salt, and egg. Mix until the dough begins to pull together.

  4. On a lightly floured surface, knead the dough until smooth and elastic (about 8 minutes).

  5. Knead in the dried fruit and nuts.

  6. Place the dough in a well-oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in volume (about 1 hour).

  7. Preheat oven to 375 degrees F (190 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a round loaf and place it on a baking sheet.

  8. In a small bowl, beat together egg yolk and 1 tablespoon of water; brush over the loaf.

  9. Bake in preheated oven for about 30 minutes, or until the loaf sounds hollow when tapped on the bottom. Let cool on a wire rack before slicing and serving.