Argentine Holiday Sweet Bread with Cider, Quince Paste, and Toasted Walnuts

Instructions

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   1. Toast the walnuts on a baking tray at 180 °C / 350 °F for 8 to 10 minutes, until lightly golden and fragrant. Let them cool, then chop coarsely.

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   2. In a large bowl, combine 500 g (4 cups) of flour, the instant dry yeast, sugar, and salt.

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   3. Add the eggs, warm milk, cider, vanilla extract, orange zest, and lemon zest. Mix until a rough dough forms.

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   4. Add the softened butter gradually and knead for 10 to 12 minutes, until the dough is smooth, elastic, and only slightly sticky. If needed, lightly flour the work surface with a little extra flour.

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   5. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 90 minutes, or until nearly doubled in size.

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   6. Meanwhile, toss the quince paste cubes, chopped toasted walnuts, and golden raisins with 15 g (2 tbsp) flour to help them distribute evenly through the dough.

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   7. Gently deflate the dough and stretch it into a rectangle. Spread the floured quince paste, walnuts, and raisins over it. Roll up and knead just enough to distribute the filling evenly without crushing the fruit too much.

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   8. Shape into a tight ball and place in a tall 16 to 18 cm / 6 to 7 inch paper sweet bread mold, or a similar tall mold. Cover and let rise again for 60 minutes, until the dough reaches close to the rim.

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   9. Preheat the oven to 170 °C / 340 °F. Mix the egg yolk with 15 ml (1 tbsp) milk and gently brush the top of the bread.

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    10. Bake at 170 °C / 340 °F for 35 to 40 minutes. If it browns too quickly, loosely cover with foil halfway through baking. It should be tall and fully baked through the center.

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    11. Remove from the oven and cool for 15 minutes before unmolding if using a rigid pan; if using a paper mold, let it cool completely in the mold.

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    12. Once fully cool, dust with powdered sugar if desired and serve sliced.