Easter Bread
All this week is about traditions . In our family we have a tradition to cook Easter bread , cottage cheese cake, and color eggs. These recipes and traditions are passed down from generation to generation. Since me and my brother were children, we have been involved in the preparation of Easter bread, helping mom to knead the dough or just lick the whisk after whipping the glaze and now my children help me with this as well)
Easter bread turns out so tender, airy !!! Just a song, not a recipe! Cooking on it is a pleasure, just bliss! And most importantly, that always turned out perfectly
Easter Bread
Servings 14
Ingredients
- 500 ml Milk
- 25 g Dry yeast
- 2,7 lb Wheat flour / Flour but it may take more, depends on the quality of the flour and the size of the eggs – 2,7 lb
- 6 Chicken Egg
- 2 sticks Butter unsalted
- 300g Sugar 300 g – to taste – 250 g
- 300g Raisins
- 1 tsp Vanilla sugar
- You can add a pinch of salt to the dough
- 1 tbso lemon zest
Instructions
- Wash the raisins and pour hot water for 15 minutes. Drain the water from the raisins, dry on a towel.
- Heat the milk a little, dissolve the yeast in it. Add 500 g flour, stir well. Put in a warm place. Cover with a plastic wrap. The dough should double in size (this will take about 30 minutes).I usually turn my oven to the warm position and place my dough there. After 30 minutes, my dough tripled.
- While our dough is growing and resting , we need to have time to separate the whites from the yolks. Mix the yolks with sugar and vanilla sugar. Beat whites with a pinch of salt in a stable picks
- Our dough is ready, it has grown, it is literally swollen.
- Add the yolks to it and mix.
- Then add butter and mix again.
- Last one , add whipped egg whites and mix again gently
- Now we need to sift the flour into our dough starter.
- We have to do this in steps , each time kneading the dough. You may need more or less flour, it depends on the quality of the flour and the size of the eggs.
- Don’t overpower it’s with flour , it has to be sticky.
- The dough was a little liquid. It is soft, alive … When you take it in your hand, it literally flows onto the other hand … it lives, breathes …
- This dough should be placed in a large saucepan, sprinkled with flour and sent back to the warm oven. Let the dough rise well.
- It took me 50 minutes. Remove the dough from the oven, add raisins and zest.
- Knead the dough well and again send it into the warm oven to rise.
- After 20 minutes, the dough doubled! Remove the dough from the oven
- Take a small plate pour inside any veggie oil.
- Grease your hands with oil every time plucking a piece of dough.
- I did a half of portion so I was need only 5 forms
- I divided dough in five equal portions and placed them in the forms.
- Cover them with napkins and return to the warm oven to raise . After 10-15 minutes, the dough doubled and I turn on oven to 240F
- Bake Easter cakes for 10 minutes. Then increase the temperature in the oven to 375-380F . For a small form, it took 25 minutes, large forms were baked for 35-40 minutes. Look at your oven. The dough should be applied at 1/3 of the height of the form.
- Remove the finished Easter bread from the oven and let stand on the table for 10 minutes. Meanwhile, cook the icing. I make icing based on lemon juice, egg white and powdered sugar. You can cook according to any other recipe, you can even use the purchased one. When the icing is ready, you need to draw a narrow knife along the walls and shake the cakes on your hand. They are unusually light, delicate, airy, so you need to act very carefully. Decorate on your own taste.