Easter bread, or Easter bun, is one of the very traditional Easter meals. It should not be missing on any festive table. The real Easter bunny dough is traditionally being prepared on the White Saturday morning and is served on Easter Sunday. The preparation of this delicate Easter meal takes about two hours.
The Easter bread is baked according to various regional recipes from different types of leavened dough or cottage cheese dough as well, raisins add some flavour and the Easter bread is decorated with cut almonds.
Easter Bread Recipe:
- 400g flour
- 70g caster sugar
- 80g butter
- 20g yeast
- ¼ l milk
- 2 egg yolks
- ¼ almonds package
- ¼ raisins package
- Baking paper
- Fat to grease the sheet
- Pinch of salt
- Egg to smear
- A bit of rum to dip the raisins in
- Vanilla sugar
How to successfully bake the best Easter bread? Our grandma always told us, that the key to success is a high quality flour, home eggs and all the ingredients warmed up to room temperature. Let the leaven rise. Work out a smooth dough and let it rise in a warm place. It should be warm in the kitchen, no wind. The leavened dough needs to have a stable temperature.
We’ll start the preparation of the Easter bread by dipping the raisins in rum the day before baking. We can also scold, peel and cut the almonds into noodles, which saves us time.
Leaven of yeast
As mentioned already, the basis of the best Easter bread is having all the ingredients prepared, so they are room temperature. First, we prepare the leaven. Crumble yeast into a bigger cup, add a spoon of sugar, lukewarm milk and a spoon of flour. Let the leaven rise.
If we have not prepared them in advance, it’s now time to scold almonds with hot water, peel them and cut into noodles.
Wipe a bigger bowl with softened butter, egg yolks and sugar. Add flour, a pinch of salt, lukewarm milk and leaven. Work out smooth dough. In the end, add dipped raisins and almond pieces. Put it in a warm place and let it rise for about an hour.
Shape a bun out of the risen dough, put it on a greased sheet pan and let it rise for about 30 more minutes. Meanwhile, we can warm up the oven. Rub the surface of the bun with whipped egg, sprinkle it with almonds and bake in a preheated oven for 30 – 40 minutes on 170°C.
Let the finished Easter bread, or the so called Easter bun, cool down, sugar it and it is ready to be served.