Easter
Description
Easter celebration cannot do without traditional Easter breads. I suggest my own version of preparing them. Make the starter. Leave it for 1.5 hours. Beat the egg yolks with the remaining sugar and a pinch of salt, then add half of this mixture to the starter along with 250 g of flour. Leave for another hour. After that, add the remaining ingredients and knead thoroughly. Let the dough rise, then mix in the cherries. Grease the molds and fill them with the dough. Let it rise slightly, then bake in the oven for 50 minutes at 180 degrees. Decorate the cooled Easter breads with icing and sprinkles. Enjoy your holiday! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Bring a glass of milk to a boil, add 100 grams of flour, quickly stir, and remove from heat.
- 2
Step 2
Dissolve the yeast in the remaining warm milk along with three tablespoons of sugar and three tablespoons of flour. Let the starter ferment for 10 minutes. Then mix the flour mixture with the starter and beat using a mixer. Leave it for 1.5 hours. Next, beat the egg yolks with the remaining sugar, a pinch of salt, and add half of this mixture to the starter along with 250 g of flour. Knead well and let it rest for an hour. After that, add the remaining egg yolks, flour, softened butter, brandy, nutmeg, cardamom, vanilla sugar, and beaten egg whites (5 pieces), and knead thoroughly. Let the dough rise.
- 3
Step 3
Mix the softened cherries into the dough and let it rest for a while longer.
- 4
Step 4
Grease the pans with butter, dust with flour, and fill them halfway with the dough. Let the dough rise slightly, then bake in the oven for 50 minutes at 180 degrees. For the glaze, beat 2 egg whites with powdered sugar and lemon juice. Decorate the cooled Easter breads with the glaze and sprinkles.