Homemade Easter Bread
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13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
22 Views
13 days ago
@Flora
This recipe is automatically translated for you.
There's nothing better than the smell of freshly baked Easter bread filling the home! This recipe will guide you through the magic of creating real homemade Easter bread – soft as cotton, with a delicate sweetness, citrus and vanilla aroma, and that unique stringy texture that melts in your mouth. We share proven tips and techniques, including the traditional "beating" of the dough, to help you prepare the most delicious Easter bread for the holiday.
Information
Ingredients
- All-Purpose Flour
1 kilogram
- Refined Sugar
300 grams
- Refined Sugar
300 grams
- Eggs
6
- Eggs
6
- Cow Milk
200 milliliters
- Sunflower Oil
80 milliliters
- Unsalted Butter
60 grams
- Lemon Peel
1
- Orange Zest
1
- Orange Zest
1
- Vanilla
2 packs
- Fresh Yeast
42 grams
- Fresh Yeast
42 grams
- Water
40 milligrams
- Стафиди
200 grams
- Pistachio
20 grams
Instructions
Step 1: Preparing the starter (activating the yeast)
In a bowl, crumble the fresh yeast together with 1 tablespoon of sugar and stir until the yeast liquefies.
Add 3 tablespoons of flour and 40 ml of warm (not hot) water to the liquefied yeast. It's important that all ingredients are warm so they don't stop the yeast activation.
Stir well until you get a smooth, medium-thick paste.
Cover the bowl with a cloth or foil and leave in a warm place for about 15-20 minutes, until the mixture doubles in volume and bubbles appear on the surface. This indicates that the yeast is activated.
Step 2: Kneading the main dough
In a large bowl or pan, sift about 900 grams of the flour. Sifting helps incorporate air into the flour, which contributes to a fluffier Easter bread.
Make a well in the center of the flour.
Add the 5 eggs and 300 grams of sugar into the well. Stir with a fork until the sugar starts to dissolve and the eggs are well mixed with the sugar.
Add the slightly warmed fresh milk, oil, 50g of the melted butter, 2 packets of vanilla, lemon and orange zest. Stir to mix everything well.
Add the activated yeast starter to the liquid ingredients in the well.
Carefully mix everything, gradually starting to incorporate flour from the sides of the well towards the center. Initially, stir with a fork, then start kneading with your hands. You will get a very sticky and difficult-to-knead dough.
Step 3: Intensive kneading
Generously sprinkle the work surface with flour.
Pour the sticky dough onto the surface. Sprinkle a little flour on top as well.
Start kneading vigorously for about 15-20 minutes. Kneading develops the gluten in the dough, which leads to the characteristic