Ingredients
Base Ingredients
Instructions
Step 1
Ensure all ingredients are at *room temperature* before you start. Prepare the raisins by soaking them in boiling water and then in brandy for a few hours. Drain any excess liquid and dry with a paper towel. This step can enhance the flavor of the raisins significantly.
Step 2
Add *yeast*, 1 tablespoon of *sugar*, and 3-4 tablespoons of *flour* to warm (not hot) cream. Stir the mixture until it reaches the consistency of liquid sour cream. Cover with plastic wrap and place in a warm area until it rises significantly, which should take around 20 minutes depending on the temperature.
Step 3
Beat the *egg yolks* with *sugar* and *salt* at medium-high speed until the mixture lightens in color. Gradually incorporate *softened butter* until fully combined. Then, mix in the prepared sponge using medium speed.
Slowly add flour and knead to form a homogeneous dough. Use a hand mixer with a dough hook attachment to help gather the dough, which will be quite elastic. Cover the mixing bowl with plastic wrap and let the dough rise until it has doubled or tripled in size, about 1.5-2 hours.
Step 4
Once the dough has risen, incorporate the *raisins* by gently kneading them into the dough. Divide the dough between two 10-11 cm (4 inches) molds, filling each about one-third to one-half full. Let the dough rise again until doubled in size.
Bake in a preheated oven at *180°C (355°F)* for approximately 40 minutes. Check for doneness with a wooden skewer. If the top begins to brown too quickly, cover with foil, but this might not be necessary.
Step 5
Allow the freshly baked bread to cool before covering it with your preferred glaze. Enjoy this delightful traditional Easter bread, which stays fresh and delicious for several days.
Servings
Equipment
You'll need a couple of these in different sizes. Opt for ones with a non-slip base to avoid any spillage mishaps.
Essential for combining ingredients smoothly without the arm workout. Make sure your hooks are clean to prevent any residue interruptions.
Use 10-11 cm tins for that classic bread shape. Non-stick ones are a plus, but a little butter can work wonders for greased alternatives.
Helps the dough rise without drying out. Keep it handy!
The perfect tool for testing if your Easter breads are fully baked. Skewer through the center, if it comes out clean, you’re good to go!
Variations
Faq
- What can I use if I don't have cream?
No worries! Substitute cream with 150 g of full-fat milk for similar results.
- How do I know when the dough has risen enough?
The dough should rise until it has increased by 2.5-3 times its original size, usually taking 1.5-2 hours.
- Can I use a stand mixer instead of a hand mixer?
Absolutely! Just make sure to use the dough hook attachment to achieve the best kneading results.
- How do I prevent the bread from becoming too dark on top?
If it looks like it is browning too quickly, tent with foil halfway through the baking process.
- What's the best way to store leftover Easter bread?
Keep it in an airtight container at room temperature. If it needs to last longer, store it in the fridge or freeze it for later enjoyment.
- Why did my bread turn out dense rather than light and airy?
This could be due to under-proofing the dough or using ingredients that were too cold. Be sure ingredients are at room temperature, and give the dough ample time to rise.