Easter Bread

THINK FOR EAT collected many recipes from any source

Keep good things coming out of the kitchen all through Easter with this special occasion bread.

The ingredient of Easter Bread

• 250g mixed dried fruit
• zest and juice of 1 orange
• 1 2 cup 110g caster sugar
• 2 tablespoons ground cinnamon
• 2 egg yolks beaten with 1 tablespoon warm water
• 125g unsalted butter melted cooled
• 1 cup 150g pure icing sugar sifted
• 7g sachet dried instant yeast
• 1 2 cup 110g caster sugar plus extra 3 teaspoons
• 4 1 2 cups 675g strong bread flour
• 100ml pure thin cream
• 50ml milk
• 2 eggs
• 80g unsalted butter melted cooled
• 2 tablespoons olive oil

The Instruction of easter bread

• place the fruit in a bowl with the orange juice and zest cover and set aside at room temperature overnight
• for the dough combine yeast 3 teaspoons caster sugar and 1 2 cup 125ml warm water in a small bowl cover and stand for 20 minutes or until frothy sift flour into a large bowl then add remaining 1 2 cup 110g sugar and 1 teaspoon salt and stir to combine in a separate bowl beat cream milk eggs butter and oil together to combine make a well in the flour then add yeast and egg mixtures stirring to combine knead a few times until mixture comes together then transfer dough to a clean lightly oiled bowl cover with a clean tea towel and stand in a warm place for 2 hours or until doubled in size knock the dough back and turn out onto a clean lightly floured workbench then knead for 10 minutes until you have a smooth dough alternatively place in an electric mixer fitted with a dough hook and knead for 6 8 minutes until smooth and elastic
• preheat the oven to 190u00b0c grease and line the base and sides of a 24cm springform cake pan with baking paper
• combine sugar and cinnamon in a bowl and set aside
• divide the dough into 3 pieces and roll each piece into a 30cm x 20cm rectangle brush each piece with some melted butter sprinkle with cinnamon sugar and scatter over the soaked fruit roll up each loosely from the long end to form a log trim the ends then cut each log into 6 equal rounds lay each round cut side up on a work surface and flatten slightly with your hand arrange the slices in the cake pan in a circular pattern leaving 1cm between each cover with a clean tea towel and stand in a warm place for a further 30 minutes until slightly risen
• brush the tops with the egg yolk glaze then bake for 25 30 minutes until golden and cooked through cool slightly in the pan then transfer to a wire rack
• sift icing sugar into a bowl then stir in 1 2 tablespoons warm water to form a loose icing when the easter bread is just warm drizzle with the icing allowing it to drip down the sides and serve

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