Easter Breads
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5.0
12 reviews
Excellent
Easter Breads
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This Easter Bread recipe produces a billowy soft, beautifully golden and lightly sweet bun with a perfectly cooked egg.
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Ingredients
- 2 envelopes 1 1/2 Tbsp or 15 grams active dry yeast - I used Red Star brand
- 1 1/2 cups very warm milk I used whole milk
- 1 cup 200 grams granulated sugar + 1 tsp (5 grams)
- 1/2 cup 8 Tbsp unsalted butter, softened
- 1 tsp 5 grams salt
- 3 large eggs well beaten
- 7 cups 875 grams unsifted, all-purpose four, measured correctly*
- 12 large white eggs room temp, uncooked with shell-on
- 1 large egg
- 1 tsp water
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Instructions
- Pour 1/2 cup warm milk (heated 30 seconds in the microwave) into a small bowl. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let sit until bubbly (10 minutes).
- In the bowl of your stand mixer, combine 1 cup very warm milk (heated 1 min in micro), with 1 cup sugar, 1 tsp salt and 8 Tbsp softened butter. Stir until most of the butter is melted. Note: If your butter isn't melting because it was too cold or you let your milk cool, no prob - just set the bowl over a very warm water bath and stir.
- Stir in 3 beaten eggs, then proofed yeast mixture. Using the dough hook, beat in 7 cups flour (measured correctly - see above), one cup at a time until a soft dough forms then knead 8-12 minutes. Dough will be smooth, elastic, a little sticky to the touch and to the bowl but will not stick to your dry fingers.
- Transfer dough to a large buttered bowl and turn it once so the surface of dough is buttered. Cover with tea towel and let proof in a warm draft-free place until doubled. I set it in a warm 100˚ oven for 1 1/2 hours. Punch dough down.
- Turn dough onto lightly floured surface and divide into 14 pieces. Form 12 round buns, about 3/4" thick, spacing them out onto 2 large buttered baking sheets or you can use a large 3/4 sheet to fit all of them. Press down the center of each bun with a tablespoon to make a hollow and gently press an egg into each hollow.
- Shape remaining dough into two long thin rolls about 13" long. Cut each into 12 pieces and shape each one into a very thin strip about 6" long. Form a cross with two 6" long pieces over each egg, tucking the tails under each egg.
- Just before baking, beat 1 egg with 1 tsp water then generously brush the bun and carefully brush the cross (the egg is prettier if it's not splattered with egg wash). Bake at 375˚F in the center of the oven for 18-20 min (mine took 20 min for the eggs to fully cook through).
Notes
- *To measure flour correctly, spoon it into your measuring cup and scrape off the top**You don't have to have a mixer for this recipe. It is ok to mix and knead by hand. If kneading by hand, turn out onto a lightly floured surface and use just enough flour to keep from sticking to your hands.
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Overall Rating
5.0
12 reviews
Excellent
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