Easter Bread with Orange Candied Peel

Ingredients

• Wheat Flour 15 oz
• Sugar 5 oz
• Powdered Sugar 1 cup
• Dry yeast 0 oz
• Egg white 7 pieces
• Egg white 1 piece
• Milk 5 fl oz
• Butter 5 oz
• Cognac 3 tablespoons
• Meyer Lemon Juice 0 fl oz
• Dried ground orange peel 5 oz

Step-by-Step Guide

Step 1

Warm the milk, add sugar, and crumble in the fresh yeast. Mix well and let it rise for 10 minutes.

Step 2

Beat the egg yolks.

Step 3

Pour the milk into the egg yolks and beat.

Step 4

Add the flour.

Step 5

Mix until smooth, then add the softened butter.

Step 6

Pour in the cognac and knead the dough.

Step 7

Cover and place in a warm place for 3–4 hours. Knead the dough again. Cover and return to the warm place.

Step 8

Add the orange candied peel and mix.

Step 9

Divide the dough into molds. The dough should fill less than half of the mold. Place the mold in a warm place to let the dough rise. Bake in the oven at 390°F for about 30 minutes, until golden brown.

Step 10

Beat the egg white and 2 drops of lemon juice with the powdered sugar.

Step 11

Dip the Easter bread in the egg white glaze. While the glaze is still wet, sprinkle with pieces of candied peel.