Easter Bread with Sour Cream, Raisins, and Orange Zest
Baking and Desserts • Author's
Description
Easter Bread with Sour Cream, Raisins, and Orange Zest
Ingredients
- Wheat Flour 40 oz
- Milk 25 fl oz
- Sugar 10 oz
- Dry yeast 0 oz
- Butter 15 oz
- Manitoba Flour 20 oz
- Liquid Glucose 15 oz
- Chocolate eggs 12 pieces
- Sour Cream 10 oz
- Salt 0 oz
- Raisins 10 oz
- Orange zest 6 pieces
Step-by-Step Guide
Step 1
For the starter: thoroughly mix 300 grams of flour, 450 ml of milk, 60 grams of sugar, and 25 grams of yeast, and let it sit for 30 minutes at a temperature of 85°F.
Step 2
Combine the starter with 900 grams of all-purpose flour and the Italian Manitoba flour, then add the butter, 240 grams of sugar, glucose, and eggs. Mix well and let the dough rest in a warm place for 2–3 hours.
Step 3
Then add the remaining ingredients — sour cream, 300 ml of milk, salt, raisins, and zest from 6 oranges. Mix and let the dough sit in a warm place for 1 hour.
Step 4
Divide the dough into molds and bake for 30 minutes at a temperature of 330°F. Allow the finished Easter breads to cool and optionally decorate with sugar glaze, nuts, candied fruits, and dried flowers.
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