Easter bread
Description
Perfectly pairs with tea and coffee. Baking for Easter is always quite labor-intensive, but I'll give you a tip: serve it cooled or slightly warm.
Instructions
- 1
Step 1
Pour the yeast with half a glass of boiled water. Mash the mixture, then add a tablespoon of sugar and flour.
- 2
Step 2
Boil 150 ml of milk and pour it over 3 tablespoons of flour. Mix the mixture well. Combine both mixtures and let them stand for 20 minutes.
- 3
Step 3
Boil the remaining milk, then pour it warm over the risen starter. Sift the flour into the mixture as well. Let the starter rise for about 20 minutes.
- 4
Step 4
Soak the raisins in boiling water for 10 minutes. Then drain the water, dry the raisins, and mix them with starch.
- 5
Step 5
Rub the eggs with salt, sugar (500 g), and vanilla. Then add the butter. Pour in the sponge starter and add the raisins.
- 6
Step 6
Knead the dough, adding flour if necessary. It should be slightly sticky to the touch. Let it rest in a warm place, covered with a towel, for an hour.
- 7
Step 7
After this time, preheat the oven to 200 degrees. Grease the Easter bread molds with vegetable oil. Place the dough into the molds, filling one-third of their volume. Bake for half an hour, then reduce the temperature to 180 degrees and continue baking for another 10 minutes.
- 8
Step 8
Decorate the ready-made Easter breads as desired once they have cooled slightly. I usually decorate them with protein icing.