Kārums Maizes Maigas

Introduction to Kārums Maizes Maigas

Kārums Maizes Maigas, a delectable treat rooted in the rich culinary traditions of Eastern Europe, specifically the Baltics, is a testament to the cultural fusion of flavors and techniques. This sweetened cheese bread, akin to a dessert but hearty enough for breakfast, embodies the comfort and warmth of home cooking. Its name translates roughly to "delightful cheese bread," a nod to its primary ingredient: the creamy and slightly tangy Kārums, a well-loved cheese curd in the region. This dish is perfect for wintery days or holiday gatherings, offering a nostalgic taste for those familiar with Latvian cuisine and an intriguing new flavor for those exploring it for the first time.

Ingredients

• Kārums - 200 grams
• Flour - 300 grams
• Sugar - 100 grams
• Yeast - 7 grams
• Milk - 150 ml, warm
• Butter - 100 grams, melted
• Egg - 1, beaten
• Vanilla Extract - 1 teaspoon
• Salt - 1 teaspoon
• Raisins - 50 grams
• Cinnamon - 1 teaspoon

Preparation Steps

Before embarking on this gastronomic journey, ensure you have gathered all your ingredients and prepared your workspace for optimal efficiency. The distinct flavors of the Kārums will need to shine through in this dish, so each element must be carefully measured and considered.

Step 1: Proofing the Yeast

Begin by proofing your Yeast. Combine the warm milk and yeast in a small bowl. Set aside for about 10 minutes until it becomes frothy. This ensures the yeast is active and will give the bread its necessary lift.

Step 2: Mixing the Dough

In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and pour in the yeast mixture, melted butter, and beaten egg. Mix thoroughly until a soft dough forms.

Step 3: Kneading

Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic. Collect any errant flour from the work surface and incorporate it into the dough as needed. Proper kneading will ensure that the bread bakes with a perfect cinnamon-scented crumb.

Learn more about kneading techniques here.

Cooking Process

Step 4: First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and situate it in a warm area. Allow it to rise for approximately 1 hour, or until it has doubled in size. The yeast works magic during this time, filling the dough with airy pockets.

Step 5: Incorporating Kārums and Raisins

Punch down the risen dough gently, then flatten it slightly. Spread the crumbled Kārums cheese curd and sprinkle the raisins evenly over the surface. Roll the dough up as one would a jelly roll, ensuring to incorporate the ingredients throughout.

Step 6: Second Rise

Return the dough to the bowl for a second rise, covering it once more with the damp cloth. Allow it to rise for an additional 45 minutes.

Step 7: Baking

Preheat your oven to 180°C (350°F). Transfer the dough to a greased baking tin, brush the top with a mixture of egg and milk, and bake for 35-40 minutes. The bake is perfect when the top is golden brown and it sounds hollow when tapped. For an evenly baked loaf, consider using a cooking thermometer - the internal temperature should reach about 93°C (200°F). Set your cooking timer appropriately to safeguard against over or under-baking.

Serving Suggestions

Allow the bread to cool completely on a wire rack before slicing. Serve slices with warm butter or a dollop of homemade jam. The interplay between the tangy Kārums and sweetened raisins means it pairs beautifully with an afternoon tea or a savory breakfast sausage.