What to Do With All Those Egg Yolks: A Rich and Rewarding Bread

There’s a particular thrill in the kitchen when you’ve mastered a recipe that consistently yields extra ingredients, especially precious egg yolks. For me, this often happens during my pastry-making phases – think crème brûlée, lemon curd, or rich custards. For years, those golden orbs would accumulate, a tempting yet slightly daunting treasure trove. Then, I stumbled upon this recipe, a true game-changer that transforms those leftover yolks into a loaf of bread so tender and flavorful, it feels like a delicious secret. It’s a bread that whispers of comfort, of resourceful cooking, and of the pure joy of a perfectly risen dough.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 1 hour 10 minutes (plus rising time)
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Contains Egg, Dairy, Gluten

Ingredients

This recipe is a testament to how a few simple additions can elevate a basic bread into something truly special. The egg yolks are the star here, lending an unparalleled richness and a beautiful golden hue.

• 2 ½ teaspoons active dry yeast (this is equivalent to one 1/4 ounce envelope)
• ¼ cup granulated sugar, divided
• ¼ cup warm water (about 105-115°F or 40-46°C)
• ¾ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• ½ cup canola oil
• 1 tablespoon fresh orange zest, finely chopped
• 1 teaspoon salt
• 4 large egg yolks, lightly beaten
• 3 ½ to 4 cups all-purpose flour, plus more for dusting
• ¾ cup sun-dried cranberries
• 1 cup pecans, coarsely chopped

Equipment Needed

To bring this delightful bread to life, you’ll need a few essential kitchen tools:

• A large mixing bowl for combining ingredients and allowing the dough to rise.
• A smaller bowl or measuring cup for proofing the yeast.
• A whisk for stirring.
• Measuring cups and spoons.
• A 10-inch tube pan (Bundt pan is also a great option).
• A wooden spoon for beating down the dough.
• A clean surface for kneading.
• An oven for baking.
• A wire cooling rack.

Instructions

The process is straightforward, but patience is key, especially during the rising stages. The result is a loaf that’s both visually appealing and incredibly satisfying to eat.

1. Activate the Yeast: Begin by preparing your yeast. In a large mixing bowl, combine the active dry yeast, 1 teaspoon of the granulated sugar, and the warm water. Give it a gentle stir and then let it sit for about 10 minutes. You should see it become foamy and bubbly, indicating that the yeast is alive and ready to work its magic.
2. Combine Wet Ingredients: While the yeast is proofing, gently warm the whole milk. In a separate bowl or directly into the yeast mixture once it’s foamy, combine the warmed milk, melted butter, canola oil, orange zest, the remaining granulated sugar, and the salt. Stir everything together until well combined.
3. Incorporate the Yolks and Flour: Add the lightly beaten egg yolks to the wet ingredients and stir well to ensure they are fully incorporated. Gradually add the all-purpose flour, starting with ½ cup at a time. Stir thoroughly after each addition, making sure to incorporate the flour thoroughly before adding the next portion. Continue adding flour until a shaggy dough begins to form.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-10 minutes. You are looking for a dough that becomes smooth, elastic, and satiny to the touch. This process develops the gluten, which is crucial for the bread’s structure and texture.
5. Add the Mix-ins: Once the dough has reached the desired texture, gently knead in the sun-dried cranberries and chopped pecans. Distribute them as evenly as possible throughout the dough.
6. First Rise: Lightly grease your large mixing bowl. Place the dough back into the greased bowl, turning it once to coat the top. Cover the bowl and let the dough rise at room temperature until it is doubled in bulk. This typically takes about 1 to 1.5 hours, depending on the warmth of your kitchen.
7. Deflate the Dough: Once the dough has doubled, it’s time to gently deflate it. Using a wooden spoon, beat down the risen dough for about a minute. This releases some of the air and prepares it for its final shape.
8. Shape and Second Rise: Butter a 10-inch tube pan generously. Place the deflated dough into the prepared tube pan, pressing it down to fill the base. Again, allow the dough to rise at room temperature until it is doubled in bulk. This second rise will also take approximately 1 to 1.5 hours.
9. Preheat and Bake: Towards the end of the second rise, preheat your oven to 375°F (190°C).
10. Bake the Bread: Once the dough has doubled in the pan, carefully place it in the preheated oven. Bake the bread for 45-50 minutes. You’ll know it’s done when it is a dark golden brown on top and sounds hollow when tapped on the bottom.
11. Cool and Serve: Remove the pan from the oven and immediately place it on a wire rack to cool, or serve it warm directly from the pan if you can’t resist. Once cooled, the bread can be easily removed from the tube pan.

Expert Tips & Tricks

To truly master this recipe and elevate your bread-making game, consider these professional insights:

• Yeast Activation is Key: Don’t skip the foamy stage for your yeast. If it doesn’t bubble up, your yeast is likely dead, and your bread won’t rise. Start with fresh yeast and the correct water temperature.
• Don’t Over-flour: While it’s tempting to add more flour if the dough seems sticky, err on the side of caution. Too much flour can result in a dense, dry loaf. Kneading should be done on a lightly floured surface, and you can use a bench scraper to help manage slightly sticky dough.
• The “Windowpane” Test: During kneading, you can perform the windowpane test to check for proper gluten development. Pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, your gluten is well-developed.
• Tube Pan Prep: A well-greased tube pan is essential for easy removal. Ensure you get into all the nooks and crannies. You can even lightly flour the greased pan after greasing for extra insurance.
• Oven Variance: Ovens can vary significantly in temperature. If your oven tends to run hot, keep an eye on the bread towards the end of the baking time and consider loosely tenting it with foil if it’s browning too quickly before the center is cooked through.
• Checking for Doneness: The hollow tap test is a good indicator, but you can also insert an instant-read thermometer into the thickest part of the loaf. It should register between 190-200°F (88-93°C).

Serving & Storage Suggestions

This rich egg yolk bread is wonderfully versatile.

• Serving: It’s divine served warm, perhaps with a generous smear of butter. It also makes an excellent base for French toast or bread pudding. The cranberries and pecans add a delightful chew and crunch that pairs well with a cup of coffee or tea.
• Storage: Once completely cooled, store the bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and then aluminum foil and freeze it for up to 3 months. Thaw at room temperature or gently reheat slices in a toaster or oven.

Nutritional Information

This bread is a decadent treat, rich in flavor and texture due to the generous use of egg yolks and butter.

Nutrient	Amount per Serving	% Daily Value
Calories	531.9 kcal
Calories from Fat		54 %
Total Fat	31.9 g	49 %
Saturated Fat	6.4 g	31 %
Cholesterol	98.7 mg	32 %
Sodium	360.8 mg	15 %
Total Carbohydrate	53.3 g	17 %
Dietary Fiber	3.6 g	14 %
Sugars	7.3 g	29 %
Protein	9.6 g	19 %

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a triumph as is, you can certainly play with its components:

• Dried Fruit: If cranberries aren’t your favorite, try raisins, dried cherries, or chopped dried apricots.
• Nuts: Swap pecans for walnuts, almonds, or even a mix of your favorite nuts.
• Citrus Zest: While orange zest offers a beautiful floral note, lemon zest can provide a brighter, tangier flavor.
• Spice: For a touch of warmth, consider adding ½ teaspoon of cinnamon or nutmeg along with the salt.

FAQs

Q: Why do I have so many egg yolks left over?
A: Many classic pastry recipes, like custards, meringues, and certain cakes, use only egg whites, leaving the yolks as a surplus. This bread provides a wonderful solution for them.

Q: Can I use whole eggs instead of just yolks?
A: While you could substitute, the bread would not be as rich or have the same tender crumb that the egg yolks provide. The intention of this recipe is to utilize those leftover yolks.

Q: My dough doesn’t seem to be rising. What could be wrong?
A: Ensure your yeast is fresh and that the water and milk were not too hot, as this can kill the yeast. Also, check that your rising environment is warm enough.

Q: Can I make this bread vegan?
A: No, this recipe relies heavily on the richness and emulsifying properties of egg yolks and dairy milk, making it unsuitable for a vegan diet without significant recipe modification.

Q: How do I know if my bread is fully baked?
A: The best indicators are a deep golden brown crust, a hollow sound when tapped on the bottom, and an internal temperature of 190-200°F (88-93°C).

Final Thoughts

This egg yolk bread is more than just a recipe; it’s a celebration of culinary resourcefulness. It’s a comforting aroma that fills the house and a delightful texture that satisfies with every bite. Don’t let those precious egg yolks languish in the fridge – give them purpose and bake yourself a loaf of this magnificent bread. It’s perfect on its own, but equally wonderful toasted and served alongside a vibrant fruit salad or a steaming mug of coffee. I encourage you to try it, experiment with the variations, and share your experience – I’d love to hear how this golden loaf brightens your kitchen.