Recipe for: Easter Bread with Lemonade and Raisins – Proven Recipe for Braided Easter Bread!
Ingredients:
For the Dough:
- 750 g (26.5 oz) flour (sifted 3 times)
- 2 eggs + 2 egg yolks (at room temperature)
- 100 ml (3.5 fl oz) warm fresh milk
- 100 ml (3.5 fl oz) lemonade (at room temperature)
- 14 g (0.5 oz) dry yeast
- 200 g (7 oz) sugar
- 30 ml (1 fl oz) oil
- 1 tsp salt
- Zest of 1 lemon (only the yellow part)
- 1 vial vanilla extract
- 1/2 vial rum extract
- 100 g (3.5 oz) butter (at room temperature)
For the Filling:
- 100 g (3.5 oz) raisins
- 60 ml (2 fl oz) whiskey
For Brushing:
- 1 egg yolk
- 1 tbsp fresh milk
- Sugar for sprinkling
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Instructions:
Activate the yeast:
In a large bowl, add the fresh milk, 1 tbsp sugar, and the dry yeast. Stir and let sit for 10 minutes to activate the yeast.
Add the remaining dough ingredients:
To the activated yeast, add the sugar, lemon zest, oil, lemonade, eggs, vanilla and rum extracts, and stir. Gradually add the flour, adding the salt after half of the flour has been added. Knead until you get a soft and sticky dough.
Add the butter:
Gradually add the butter to the dough, kneading after each addition. You should have a soft, sticky, and elastic dough.
Rising the dough:
Shape the dough into a ball, grease a bowl with oil, place the dough in it, grease it, and cover it with a lid. Let the dough rise at room temperature for 2 hours.
Soak the raisins:
Cover the raisins with the whiskey and let them soak.
Shape the Easter bread:
Divide the dough into 3 equal parts. Shape them into 3 balls. Roll out one ball to a length of about 45-50 cm (18-20 inches), sprinkle with raisins, roll up, press along the length, twist the wick. Repeat with the remaining 2 balls. Pinch the ends of the wicks together, braid them, coil into a snail, and place in a baking pan lined with parchment paper. Cover with foil and let rise for another 1 hour.
Brush and bake the Easter bread:
Whisk the egg yolk with 1 tbsp fresh milk. Brush the Easter bread with the egg mixture and sprinkle generously with sugar. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), without a fan, in the lower part of the oven, for 45-50 minutes.
Cool the Easter bread:
Leave the Easter bread in the oven with the door open for 15-20 minutes, then remove it, remove the pan, and let it cool.
Enjoy!
Here are some additional tips:
- You can use any type of flour you like.
- If you don’t have dry yeast, you can use fresh yeast.
- You can add other flavors to the dough, such as orange zest, almond extract, or rose water.
- To make the Easter bread even more delicious, brush it with a glaze made of powdered sugar and milk after it has cooled.
- Serve the Easter bread with your favorite side dishes, such as eggs, cheese, or cold cuts.
Please note:
- The original recipe calls for baking the Easter bread in the lower part of the oven. You can also bake it in the middle of the oven if you prefer.
- The recipe also calls for serving the Easter bread with eggs, cheese, or cold cuts. You can also serve it with other side dishes, such as a salad or vegetables.
I hope you enjoy this recipe!
Recipe for: Easter Bread with Lemonade and Raisins – Proven Recipe for Braided Easter Bread!
