Dessert+Yeast baking

My favorite Easter bread in 2023

Prep Time: 3 hrs / Cook Time: 45 min / Total Time: 3 hrs 45 min

Every year I bake Easter bread. Sometimes I take old and proven recipes, and sometimes I make some experiments. This year I liked this recipe the most. It seems that he will be on our Easter table (if suddenly I don’t decide on 1 more experiment)

Author and photographs: Olga

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It just isn't an Easter feast without fresh-made bread on the table. We've got a feast's worth of Easter bread recipes from braided loaves to flavorful dinner rolls.

Easter Bread has long been a tradition around the world. It celebrates the advent of a new season, rebirth, and resurrection.

This year - for me - this recipe has become the most successful and delicious. Maybe for you too 😉

Recipe for 1 piece Easter Bread diameter of about 20 cm.

My favorite Easter bread in 2023

Yield: 1 pieces

Ingredients

Easter bread dought

  • 165 ml of kefir (sour milk / yogurt with maximum fat content or sour cream 10-12%)

  • 250 gr flour (12-13% protein)

  • 5 gr dry yeast

  • 55 gr sugar

  • 50 gr of yolk (approximately 2-3 yolks)

  • 40 gr butter

  • 10 gr vegetable oil

  • 1/2 tsp turmeric

  • salt

  • orange peel

For the filling

  • cinnamon + butter + sugar

Instructions

Easter Bread with a rich taste. All products must be warm (room temperature).

DOUGH

Mix flour, yeast, sour milk, turmeric, and vanilla, and mix until smooth. We set aside for 10 minutes.

Add melted butter, vegetable oil, egg yolks, salt, and orange zest. Knead the dough for 15 minutes! The dough will become soft, stop sticking to your hands, and will stretch well for the whisk. (Watch a video) Let it proof for 1 hour.

ASSEMBLY / BAKING Cover the surface of the table with oil. Stretch the dough on the table with your hands or roll it out with a rolling pin. Spread the surface of the dough with butter. Sprinkle with sugar and cinnamon. And twist it into a roll (I did it with a plastic spatula - see video) and put the roll into a mold with a diameter of about 20 cm.

Let the dough rise in a warm spot for an 60 to 90 minutes. (again, it depends on the conditions in which you arrange the cake)

Bake at 180°C for about 40-45 minutes. (depends on the moisture content of your filling, oven power, etc. refer to the test for a dry toothpick)

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