Easter Bread with Meringue

Baking and Desserts • Russian

Time 1 hour + 17 hours

Ingredients 13

Servings 15

Description

This recipe was shared with us by John Smith, the head chef of a popular American restaurant.

Ingredients

3.2% Milk 5 fl oz
Dry yeast 5 oz
Sugar 15 oz
Salt 5 oz
Wheat Flour 5 lbs
Chocolate eggs 16 pieces
Butter 25 oz
Light Raisins, Seedless 15 oz
Egg white 5 oz
Water 0 fl oz
Glucose Powder 0 oz
Citrus Zest Mix to taste
Mini Chocolate Chips to taste

Step-by-Step Guide

Step 1

Mix the flour, eggs, and milk and knead by hand until the dough is smooth.

Step 2

Then gradually add salt, 225 grams of sugar, and yeast, and continue kneading until the mixture is uniform.

Step 3

Slowly add softened butter, continuing to knead until the mixture is uniform (slightly runny).

Step 4

Add the raisins.

Step 5

Transfer to a container and leave at room temperature for 3 hours. Every 30 minutes, take the dough out and knead it.

Step 6

After 3 hours, knead the dough one last time, cover with plastic wrap, and refrigerate for 14 hours.

Step 7

After 14 hours, form balls from the dough and place them in molds for Easter bread.

Step 8

Put in a warm place for 30–40 minutes. Then brush the bread with egg yolk and bake at 375°F for 20 minutes.

Step 9

Cool on a wire rack.

Step 10

Prepare the meringue. Mix glucose syrup with 200 grams of sugar and water, boil over medium heat to make a sugar syrup.

Step 11

Whip the egg white with a whisk until stiff peaks form and gradually add the cooled sugar syrup, continuing to whip until meringue forms.

Step 12

Transfer the meringue to a piping bag.

Step 13

Pipe onto the cooled Easter breads, smooth with a spatula, and torch to brown.

Step 14

When serving, decorate the Easter breads with lemon zest, chocolate chips, or sprinkles.