Month: March 2016

Day: March 27, 2016

Easter Bread

 

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Ingredients

2 cups + 2 Tbsp. warm milk (I used whole milk)

6 eggs, room temp

1 Tbsp active dry yeast

2 cups sugar

2 sticks unsalted butter, (1/2 lb. or 226 grams), melted (if using salted butter, omit the salt)

½ tsp salt

½ cup sour cream

1 tsp vanilla

9 cups all-purpose Canadian flour, divided

1 to 1½ cups raisins (white or brown)

For the Topping:

2 cups powdered Sugar

3 Tbsp Lemon Juice

What you’ll need:

3 Large Panettone Paper Molds; we purchased them on Amazon

 

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Instructions
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In a large Mixing bowl, whisk together 2 cups + 2 Tbsp. warm milk, 6 eggs, 1 Tbsp. yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp. salt, 1/2 cup sour cream and 1 tsp. vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. Note: Do not put the mixture in a hot oven or it will deactivate the yeast and it won’t rise; yep we learned this hard way and an entire batch ended up in the garbage can. So either put it in a warm 100˚F oven or put it in a warm spot in the sun.

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Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont’ stick to your fingers). Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).

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Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full.

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Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.

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Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp. lemon juice. Add a little water if it’s too thick or a little more powdered sugar if it’s too runny. Pour the glaze over cooled Easter bread. Top with sprinkles, which just make these seem so traditional and festive.

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