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Easter Bread

2016-02-25

Recipe Info

  • Servings : 6
  • Prep Time : 6:00 h
  • Cook Time : 35m
  • Ready In : 6:35 h

A Russian sweet bread recipe that is traditionally eaten over Easter. This recipe makes 3 rounds.

Ingredients

  • 2 cups warm milk
  • 6 eggs, room temperature
  • 1 tbsp dry yeast
  • 2 cups sugar
  • 226g butter, melted
  •  1⁄2 tsp salt
  •  1⁄2 cup sour cream
  •  1 tsp vanilla essence
  • 9 cups flour, divided
  • 11⁄2 cups raisins
  • FOR THE TOPPING
  • 2 cups icing sugar
  • 3 tbsps lemon juice

Method

Step 1

In a large mixing bowl, whisk together the warm milk, 6 eggs, yeast, sugar, melted butter, salt, sour cream and vanilla essence.

Step 2

Whisk in 4 cups flour. The batter will be thick like sour cream. Cover and let it rise in a warm place for 2 hours.

Step 3

Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands. Dough should be soft. Stir in the raisins. Cover and let dough rise another 2 hours in a warm place.

Step 4

Divide dough evenly into the three deep 20cm baking pans; try not to mix it or stomp it down too much. Let the dough rise uncovered in a warm place for an additional 2 hours or until the moulds are almost full.

Step 5

Bake at 180 ̊C for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.

Step 6

Once the breads are at room temperature, prepare the icing. In a medium bowl, whisk together the icing sugar with the lemon juice. Add a little water if it’s too thick or a little more icing sugar if it’s too runny. Pour the glaze over each cooled Easter bread.

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