Easter bread, easy to make, soft as a soul and very beautiful to the eye. Follow recipe.
Ingredients: mold measuring 24 cm round, simple, total time: 135 min.
Dough:
40 g yeast
500 g of flour
1 teaspoon sugar
1 teaspoon salt
1 egg
50 ml of oil
1 tablespoon sour milk
100 ml of lukewarm milk
150 ml of yogurt
For Coating:
about 50 g of margarine or butter
1 egg
Preparation:
In a deeper bowl, pour lukewarm milk, yeast, and sugar and mix by hand. If the dough is hard and compactly, go to work by hand lightly, flour a little on the worktop and roll out the dough.
Then shape the dough into one ball, oil one bowl, and leave the dough to rise for 30–40 minutes.
When the dough has risen, take it and put a little flour on the work surface, not too much, and shape it into a loaf and cut it into 3 equal parts and shape balls from each one. Then take one of these balls and roll out the dough into a rectangular shape of 3-4 mm. When you have stretched it, spread all the dough with butter.
When you have finished, roll the dough into a smaller and thinner roll and repeat this with these two balls of dough, the same method.
When you're done with that, then at the end, stretch all those thin waxes a bit, so you can make bread out of the dough.
Bake the tops and start knitting the dough like bread. Then take a deeper round mold and put 24 cm baking paper and arrange the bread and join the ends, then coat with egg, sprinkle with cumin and sesame and leave dough to stand for 20 minutes before baking.
Bake at 180 °C for 40 min. Enjoy in bites!
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