It’s just a time to bake a home made sweet Easter bread. One of such a recipe is offered below: Ingredients:
- 2 cups milk, warm
- 1 1/2 tbsp dry east
- 6 eggs, large
- 1 cup sugar
- 2 tsp vanilla extract
- 7 oz (200 grams) butter, melted
- 5 – 6 (or more) cups flour, white
- 2 cups raisins
- 2 egg whites
- 1/2 cup sugar
Directions of preparation:
- Combine warm milk, yeast, and two cups of flour whisking all together. Cover the bowl with a towel and leave in a warm place for about half an hour.
- Soak raisins in warm water for 15-20 minutes, then drain water.
- Separate egg yolks from egg whites. Whisk egg yolks together with 1 cup of sugar. In a separate bowl, whisk egg whites until they became foamy.
- Mix in egg yolks to the dough, slowly add melted butter, add vanilla extract and egg whites.
- Add the rest of flour (total amount will depend on dough thickness) by small portions. Knead by hands or using a Kitchen Aid mixer (I use 6-qtr) until it becomes elastic and smooth. Mix in raising into the dough, knead again for few more minutes. Cover the dough with a towel (or plastic, if using Kitchen Aid mixer bowl), leave in warm place for about an hour.
- Prepare several baking pans of desired sizes (wide cans would be good, too) by spraying with cooking oil.
- To work with dough, use either oil or flour on your hands so the dough won’t stick to them. Put chunks of dough into greased baking pans and set aside to rise for about half an hour. Preheat oven to 350 F.
- Bake about 30 to 60 minutes, depending on the size of the breads.
- Take breads from oven, and while they are in pans, cover with a clean kitchen towel for 5-10 minutes. This step is optional but I always do it so the crust would become softer and the bread would come out from the pan easily.
- Whip up egg whites with sugar until it’s firm. Spread the topping on each baked bread while it’s still hot or warm, using a pastry brush. If desired, sprinkle with decorating sprinkles (my favorite is Wilton 710-4065 Rainbow Nonpareils Food Decorative). Let it cool.