Greek Easter bread.


For the sponge:

dry yeast – 3 tbsp. l.
milk – 3/4 cup
Salt – a pinch
sugar -. 1 tsp.
wheat flour – 0.5 cups
For the topping:

egg – 1 pc.
sesame (seeds)
milk – 2 tbsp. l.
For the dough:

sugar – 2 cups
egg – 8 pcs.
flour – 1.5 kg
milk – 1.5 cups
vanilla sugar – 1 packet (11 g)
almonds chopped – 1/2 cup
butter – 300 g

To dissolve sponge yeast in warm milk, add flour, sugar and salt and mix left in warm covering film for 30 minutes.

Beat the eggs with the sugar, add the milk, vanilla sugar, almonds, melted butter and sifted flour and knead the dough elastic. Knead for at least 20 min., Until the dough starts to bubble and become silky.

Place the dough in a greased pan and keep warm, covered with a towel. When the dough will increase in volume by half, obmyat it and let rise again.

Knead the dough again and divided into 6 parts. Every part of the roll into a bundle and twist braid 3 of the two bundles. Each pigtail roll in a circle and put on the laid parchment baking sheet so that all three rolls were joined in the center at one point. During baking, they merge into a single product.

Cover with towel and leave on the baking sheet for proofing for 30-40 minutes. Coat with beaten egg with milk, sprinkle liberally with sesame seeds and bake in the oven, preheated to 220 ° C for 10 min., Then reduce the temperature to 200 ° C and bake for another 30-40 minutes.

If you wish, in the center of each loaf put Easter egg.

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