Easter Bread with Raisins and Almond Petals

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
• Meyer Lemon Juice 0 fl oz
• Light Raisins, Seedless 5 oz
• Light Raisins, Seedless 5 oz
• Cognac 3 tablespoons
• Almond 3 tablespoons

Step-by-Step Guide

Step 1

Soak the raisins in hot water for 5 minutes. Drain the boiling water and add cognac.

Step 2

Warm the milk slightly, add sugar, and crumble the fresh yeast into it. Mix and let it sit for 10 minutes.

Step 3

Mix the egg yolks until smooth.

Step 4

Pour the milk mixture into the yolks.

Step 5

Add the flour.

Step 6

Gradually incorporate the softened butter.

Step 7

Knead the dough well, cover with plastic wrap, and place in a warm place for 3–4 hours.

Step 8

Knead the dough again. Cover and return to a warm place. Allow the dough to rise again.

Step 9

Strain the raisins and add them to the dough.

Step 10

Knead the dough until smooth and divide it into molds. The dough should fill less than half of the mold. Allow the dough to rise in the mold. Bake in the oven at 390°F for about 30 minutes, until golden brown.

Step 11

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

Step 12

Dip the Easter bread in the egg white glaze. While the glaze is still wet, sprinkle with almond petals.