Qagħqa tal-appostli - Traditional Maltese Sweet Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ½ tsp salt ½ tsp salt
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 2 large eggs 2 large eggs
• 250ml (1 cup) whole milk, warmed 250ml (1 cup) whole milk, warmed
• 100g (¾ cup) raisins 100g (¾ cup) raisins
• 100g (¾ cup) currants 100g (¾ cup) currants
• Zest of 1 lemon Zest of 1 lemon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 54g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, cinnamon, nutmeg, and salt.
2. 2.
   Add the softened butter and mix until the mixture resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the eggs and warm milk.
4. 4.
   Gradually pour the egg and milk mixture into the dry ingredients, stirring until a sticky dough forms.
5. 5.
   Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
6. 6.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Once the dough has risen, gently punch it down and knead in the raisins, currants, and lemon zest until evenly distributed.
8. 8.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
9. 9.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Brush the top of the loaf with the beaten egg to create a shiny crust.
12. 12.
    Using a sharp knife, make a cross-shaped incision on the top of the loaf.
13. 13.
    Bake the Qagħqa tal-appostli for 30-35 minutes, or until golden brown and cooked through.
14. 14.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

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

Tips & Tricks

• For a more pronounced citrus flavor, you can add a teaspoon of orange zest along with the lemon zest.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Serve the Qagħqa tal-appostli warm with a spread of butter or honey for an extra indulgence.
• This bread is best enjoyed within a day or two of baking. To keep it fresh, store it in an airtight container at room temperature.

Serving advice

Slice the Qagħqa tal-appostli and serve it as a delightful accompaniment to a cup of tea or coffee. It can also be enjoyed on its own as a sweet treat throughout the day.

Presentation advice

To enhance the presentation, dust the top of the Qagħqa tal-appostli with powdered sugar before serving. This will add a touch of elegance and make it even more visually appealing.