Koledo - Croatian Christmas Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 120g (1/2 cup) unsalted butter, melted 120g (1/2 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 2 tbsp honey 2 tbsp honey
• 100g (2/3 cup) raisins 100g (2/3 cup) raisins
• 100g (2/3 cup) currants 100g (2/3 cup) currants
• 50g (1/3 cup) chopped candied orange peel 50g (1/3 cup) chopped candied orange peel
• 100g (1 cup) chopped walnuts 100g (1 cup) chopped walnuts

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 56g (Sugar: 22g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, nutmeg, and cloves.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and honey. Mix until a sticky dough forms.
4. 4.
   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough and knead in the raisins, currants, candied orange peel, and chopped walnuts until evenly distributed.
7. 7.
   Shape the dough into a wreath or a braided loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the dough with a kitchen towel and let it rise for another 30-45 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Koledo for 30-35 minutes or until golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will help them plump up and prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of grated orange zest to the dough.
• If you prefer a sweeter bread, sprinkle some powdered sugar on top of the Koledo after it has cooled.
• Serve slices of Koledo with a dollop of whipped cream or a drizzle of honey for an extra indulgent treat.
• To make the bread ahead of time, you can freeze it once it has cooled completely. Thaw it at room temperature before serving.
• Experiment with different combinations of dried fruits and nuts to personalize your Koledo.

Serving advice

Serve Koledo as a centerpiece on your holiday table. Slice it and enjoy it with a cup of hot tea or coffee. It can be served as a breakfast treat or as a dessert.

Presentation advice

To enhance the visual appeal, dust the Koledo with powdered sugar before serving. You can also decorate it with candied orange peel or whole walnuts.