Baking with sourdough starter
Description
Delicious baked treat for the whole family. Probably no one can resist a freshly baked Easter bread, and my step-by-step recipe will show you how. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
For the sponge. In a bowl, mix milk and sugar (until fully dissolved), then add the starter and stir. Add the flour and mix all the ingredients until smooth. Leave for 10–12 hours. The sponge should rise, becoming fluffy and bubbly.
- 2
Step 2
Beat the sponge with flour and egg yolks, let it "rest" for 15-20 minutes.
- 3
Step 3
While the dough is "resting," pour boiling water over the raisins and let them soak for 15 minutes so they can plump up. After 15 minutes, drain the water, pat the raisins dry with a towel, and let them cool.
- 4
Step 4
Start kneading the dough with a mixer at the lowest speed. Add salt.
- 5
Step 5
Add the sugar in small portions, adding a new portion only after thoroughly mixing in the previous one.
- 6
Step 6
As soon as the dough becomes sticky or stiff, add the butter in small pieces. If the dough starts sticking to the mixer blades after adding the butter, continue kneading the dough by hand.
- 7
Step 7
Add the raisins last of all.
- 8
Step 8
After kneading, place the dough in a container coated with vegetable oil. Cover with a lid or plastic wrap and let rise for 6-8 hours at room temperature.
- 9
Step 9
When the dough has risen, place it on a floured or greased surface. Divide the dough and place it into the molds so that it fills about half of each mold.
- 10
Step 10
Let the dough rise in the pans for about 3 hours at room temperature. It might take less time—assess the dough by how much it has filled the pan. To prevent the dough from drying out during rising, cover it with plastic wrap.
- 11
Step 11
Bake in a preheated oven at 175-180 degrees for about 30 minutes.
- 12
Step 12
You can glaze the finished Easter breads.