Ingredients

Base Ingredients

Cream (20-30%) - 165 grams / 5.5 ounces
Instant yeast - 6 grams / 0.5 tablespoon
Flour - 310 grams / 11 ounces
Egg yolks - 3
Sugar - 100 grams / 3.5 ounces
Salt - a pinch
Butter - 90 grams / 3 ounces
Raisins - 120 grams / 4.5 ounces
Vanilla - optional
We recommend:

Instructions

Step 1

Prepare Ingredients

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

Prepare the Sponge

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

Make the Dough

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

Shape and Bake the Easter Bread

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

Cool and Glaze

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

Enjoy your freshly baked Easter bread with a spread of your choice! **Serves beautifully with a smear of butter** 🧈, which melts into the sweet bread, enhancing its subtle vanilla notes. _Want to keep it light_? Pair it with a dollop of homemade fruit jam for an exciting dance of textures 🍓. Picture yourself in a cozy Sunday brunch setting. 🥂 **Top with a sprinkle of powdered sugar or your favorite glaze for a touch of sweetness** 🍥. Enhance the visual appeal by adding colorful edible flowers, making each bite taste as delightful as it looks. Looking for a fun twist? **Serve with a selection of dips** such as sweet yogurt mixed with a hint of cinnamon or spiced honey for an unexpected taste adventure 🌈. Let each slice be a conduit for creativity and taste revelations!

Equipment

Hand Mixer with Dough Hooks

Essential for combining ingredients smoothly without the arm workout. Make sure your hooks are clean to prevent any residue interruptions.

Baking Tins

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.

We recommend:

Variations

If you are embracing a gluten-free lifestyle, swap regular flour for your favorite gluten-free blend. **Ensure to include xanthan gum** for that chewy bread texture 🥖🌾. For a **vegan version**, replace the cream with coconut cream and use a butter alternative like margarine. The egg yolks can be substituted with a mix of chia seeds and water (1 tablespoon of chia seeds with 3 tablespoons of water for each egg) to maintain that moisture-rich density without compromise 🌱❤️. Experiment with different fruit fillings such as dried cranberries or apricots for both variations for bursts of flavor that make each bite exciting! 🍒✨

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.

Nutrition facts

Perfect Easter Bread Recipe for Beginners
Recipe Yield:2 kulichi
Calories:Calories per kulich
Calories (Min - Max):2800 - 3000
Total Fat:150g
Saturated Fat:90g
Protein:35g
Total Carbohydrate:300g
Total Sugars:120g