Easter bread…..I know you are going to love this…
No, it’s not easter BUT this bread is BETTER than chocolate eggs!!
OK, I know I am bias, loving sweet breads as I do …..
I know, you don’t believe me BUT you need to make it and see.
The topping of the bread will blow you away..
The smell is very similar to the Pandoro, so a very eggy, yeasty bread!!
But not as eggy as the Roman Pizza di Pasqua.
Now you need to take into account, I didn’t have a dove mold so mine is a GIANT hand-made dove!!
Phew, I think I have enough for 3 Easters!!
Mmmmmm, all the more for me………..Greedy, Greedy GIRL!!
The other thing we don’t get here is the white sugar pellets.
Granted, they do remind of slug pellets…….
So I had to substitute and use coffee crystals, which is ok but not quite the same look..
BUT I KNOW, THAT IT TASTES AS GOOD AS THE REAL DEAL!!
Soooooooooooooo LETS GET YEASTY!!
This is a real beasty and it takes time BUT it is well, well, well worth it:)
What will you need!!
Patience, my friends, Patience……………
For the sponge :
4 tsps of dried yeast
1 tbsp sugar
1/2 cup warm water
3 large egg yolks
1/2 cup Strong bakers flour
What to do?
Stir the yeast and sugar into the warm water and let stand until frothy, about 10 minutes.
Mix in the egg yolks and flour and stir until smooth.
Cover with glad wrap and let stand for 30 minutes.
1 tsp of dried yeast
1/4 cup of warm water
50g of soft butter
1 & 1/2 cup s of Strong bakers flour
What to do?
Stir yeast into warm water and allow to become frothy, usually 10 minutes.
Stir this yeasty mix into the sponge mix you made prior.
Add in the butter and mix well.
When well combined, add in the flour.
the dough will be like dough, not batter but quite sticky.
Cover again as before and leave until doubled, usually about 90 minutes.
1/2 cup of sugar
1 tbsp honey
3 egg yolks
2 tsp vanilla essence
grated zest of 2 oranges
125g of softened butter
2 cups of Strong bakers flour
Pinch of salt
1 cup of chopped mixed peel
What to do?
Mix sugar, honey, yolks, vanilla, orange zest and butter to the dough that has been rising.
Mix until smooth.
Add the flour and salt and knead (mix) until dough forms.
Knead for about 7 minutes.
Place dough in a lightly oiled bowl and cover tightly again.
Leave for 3-4 hours until tripled and very puffy with air bubbles under the surface.
Put the dough on a lightly floured area and cut in half.
Pat the bread flat and scatter across the peel.
Roll up the bread and then flatten again and roll up into logs.
If you have a mold then you can lightly shape the bread and place in the well-greased mold.
However if not, then roll out two pieces and have one slightly shorter.
Over lap the two pieces so it is sort of like a cross OR you can do one long pieces and two smaller balls on either side.
Your choice…Place on a baking tray with greaseproof paper and allow to rise for 2-3 hours until almost doubled.
Lightly cover with tea towel.
Preheat oven to 205 celsius.
5 tbsps of ground almonds.
2 egg whites
2 tbsp icing sugar
1 cup of coffee crystals
about 20 unpeeled almonds
What to do?
Mix icing sugar and almonds together.
Beat egg white, till slightly frothy and add to almond/ sugar mix.
Lightly brush the bread topping with the paste and then strategically place almonds round the bread.
Scatter on the coffee crystals.
Place bread in the oven and bake for 10 minutes at the above heat.
Turn down. heat to 175 celsius and bake for another 45 minutes.
Remove from the oven and cool on racks.
When cool, slice a piece………………..
ENJOY, ENJOY, ENJOY!!
Just had a slice ( three), gorgeous, in fact, it MAY overtake the Pandoro as my favourite………….
It is just delicious and yet, so light.
The crumb is almost pastry like, yet not sickly buttery.
OMG, I need to hide it, it is calling to me!!