Easter Carrot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 57 g yeast
- 0.5 ½ cup water, warm
- 1 cup milk, warm
- 1 teaspoon sugar
- 10 cup flour
- 7 egg (s)
- 1 ½ cup sugar
- 1 lemon (s), grated zest or some anise
- 1 cup butter, melted
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water. Add the milk, 1 teaspoon of sugar and 2 cups of flour. Mix well and cover, leave to rest in a warm place for 1 hour.
- Place a vessel over hot steam and beat 6 eggs, sugar and lemon zest in it. Stir in the rest of the flour. Work the dough on a board dusted with flour, adding the butter. When the dough is very smooth, place it in a large, buttered bowl and brush lightly with melted butter. Cover with a cloth, put in a warm place and let rest until the volume has doubled, about 2 hours.
- Turn the dough into a sausage 2 cm thick. Cut off 30 cm long pieces and weave three of them into a loose braid. Place braids on a greased baking sheet and double the volume again, which takes about 1 hour. Brush with egg and bake in the oven at approx. 180-200 ° C for 25-30 minutes.
- These braids can also be shaped into rings. Place a hard-boiled red egg in the middle. Sprinkle with sesame seeds or peeled, finely chopped almonds.
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