Easter Bread
INGREDIENTS
Dough:
2 large eggs + 4 egg yolks
160g sugar
700g flour
1/2 teaspoon salt
12g dry yeast
160ml warm milk
80g butter, melted
60ml orange juice
zest from 1 orange
3 teaspoons vanilla extract
1 teaspoon almond extract
Filling:
100 g soft butter
1 teaspoon ground nutmeg
100 g raisins
100 g dried cranberry
100 g sliced almonds, roasted and slightly crushed
METHOD
Dough:
1. Beat the eggs with the sugar at high speed until light, fluffy and doubled in size.
2. In a mixing bowl whisk together the flour, yeast and salt. Add the beaten eggs into the flour mixture together with the remaining ingredients.
3. Knead it for about 10-12 minutes with a dough hook on the mixer. Keep kneading until the dough is soft, elastic and stretchy.
4. Cover the dough with plastic wrap and let rise until doubled in size, about 60-90 minutes.
Once the dough has risen transfer it onto a working surface lightly dusted with flour. Divide in the dough half if you want to bake two smaller breads. Or leave as is for one bigger bread.
5. Working with one half at a time, roll out the dough into a 3-5mm thick sheet. Smear it with butter, sprinkle with raisins, cranberries, almonds and ground nutmeg.
Roll the dough into a log and using a sharp knife cut it in half to split it into 2 strands, leaving them attached at one end. Twist them and carefully curl a dough around itself in the form. Cut side always should be facing out, so we can see all the layers.
7. Cover the bread with plastic wrap and let rise for another hour or so. Wrap some foil around the base of the springform and place it on the baking sheet to avoid butter leakage.
Preheat the oven to 180 °C and bake the Easter bread(s) for 35 to 40 minutes. If you see the top starting to burn cover it with foil and continue baking. Let the breads rest for 10 minutes in the form then transfer to a wire rack to cool.
Dust with powdered sugar and serve.
(if you want to spare the second rising, place the bread(s) into the cold oven and start to bake at 180 °C. While the oven warms up the dough will reach its final size)
