Easter Bread with Raisins and Icing
Baking and Desserts • Russian
Description
For the icing, you can use sour cream mixed with sugar, as decorations stick well to it.
Ingredients
- Wheat Flour 25 oz
- Milk 15 fl oz
- Butter 10 oz
- 10% cream 5 fl oz
- Sugar 1 cup
- Light Raisins, Seedless 15 oz
- Salt a pinch
- Chocolate eggs 5 pieces
- Dry yeast 0 oz
- Activated Baking Soda a pinch
Step-by-Step Guide
Step 1
Dissolve the yeast in a small amount of warm water or milk with a spoonful of sugar. Cover the container with a napkin and place it in a warm spot, waiting for it to rise (start bubbling) for about 20 minutes.
Step 2
Melt the butter in the milk, cool it to warm, combine with the yeast and flour, and mix (to a pancake batter consistency), cover the container with a napkin, and place it in a warm spot to rise (about 15–20 minutes).
Step 3
Beat in 5 eggs, add a pinch of baking soda, salt, cream, and more flour (the dough should not be stiff; knead the dough for a long time until it stops sticking to your hands and the sides of the bowl, it should become shiny, smooth, and elastic (20–25 minutes).
Step 4
Cover the container with the dough with a clean towel and place it in a warm spot.
Step 5
When the dough volume doubles, add the raisins (previously washed and dried; avoid using dark raisins as they color the dough and create an unappealing effect), mix well, and cover with a towel again, leaving it in a warm place.
Step 6
Meanwhile, grease the inside of the baking molds with vegetable oil and dust with breadcrumbs or semolina, lining the bottom with greased parchment paper.
Step 7
Fill the molds with dough up to two-thirds of their volume and let it rise (in a warm place).
Step 8
Preheat the oven to 345°F.
Step 9
Bake for 45–60 minutes, checking for doneness with a skewer — if the top is already browned but the bread is not fully baked, cover the top with foil.
Step 10
Decorate the finished breads with icing, nuts, powdered sugar, etc.
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