Homemade Easter Bread
Description
Perfectly pairs with tea and coffee. All the secrets of homemade Easter bread are the same as those for enriched yeast dough. Dissolve the yeast in warm milk; both the starter and the dough love warmth. The dough should be soft and not too thick, kneaded by hand for about 15 minutes. Alternatively, you can knead the dough in a food processor. Proper proofing of the dough is essential to prevent the bread from cracking. Bake the homemade Easter bread for about 40 minutes at 180°C (356°F); check for doneness with a toothpick, which should come out dry. Good luck! Serve with tea or coffee.
Instructions
- 1
Step 1
Dissolve the yeast in warm milk, add a spoonful of sugar. Let it sit for half an hour.
- 2
Step 2
The sponge should rise well.
- 3
Step 3
Add another spoon of sugar and half of the flour. Knead well and let it sit in a warm place for 40 minutes.
- 4
Step 4
Beat egg yolks (reserve 1 yolk for brushing) with sugar and rub with soft butter until the sugar dissolves. Mix with the sponge.
- 5
Step 5
Beat egg whites with a pinch of salt into a foam.
- 6
Step 6
Add the remaining flour to the yolks with the sponge, knead the dough, then add the whipped egg whites, raisins, and spices. Let it rise for an hour, kneading the dough occasionally.
- 7
Step 7
Place the finished dough into molds and let it rise. Bake at 180 degrees on a dry stick.
- 8
Step 8
Decorate the Easter breads.