Easter Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 100 g suar
- 1 packet fresh yeast 42 g
- 200 ml milk
- 2 egg (s)
- 2 tablespoon rum
- 100 g butter, (melted and cooled aain)
- a bit salt
- 100 g raisins
- 100 g fruit - bakin mix (lemon peel, orane peel, cherries )
For painting:
- 50 g butter, melted
- Granulated sugar
Print Recipe
Pin Recipe Instructions
- All ingredients must be at room temperature.
- Stir the yeast with 50 ml milk until smooth, add 1 teaspoon sugar and let it rise to the steam.
- In a large bowl, knead the flour, sugar, salt, remaining milk, eggs, rum, butter and the steam with the dough hook until the dough loosens from the bowl (approx. 4-5 minutes) - then cover and keep warm, until the dough has at least doubled (about 50 minutes).
- Pour the raisins and fruits over the dough and knead with the dough hook, put the dough in a greased and well floured form, e.g. springform pan, cut twice with a sharp knife (diametergonally) and cover again for 20 minutes - in the preheated one Then bake the cane at 170 ° for about 45 minutes - then brush with the melted butter and sprinkle with sugar.
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