Easter Bread with Walnuts and Raisins
Baking and Desserts • Ukrainian
Description
Easter Bread with Walnuts and Raisins
Ingredients
- Milk 10 fl oz
- Sugar 10 oz
- Dry yeast 0 oz
- Chocolate eggs 6 pieces
- Butter 10 oz
- Salt ½ teaspoon
- Vanillin a pinch
- Light Raisins, Seedless 5 oz
- Walnuts 5 oz
- Egg white 1 piece
- Wheat Flour 30 oz
- Powdered Sugar 10 oz
- Pastry decorations to taste
Step-by-Step Guide
Step 1
Dissolve the yeast in warm milk, add 2 tablespoons of sugar. Place in a warm place for fermentation (I put it in a warm oven at 120°F).
Step 2
Separate the yolks from the whites. Beat the yolks with the remaining sugar until a white consistency is achieved. Add melted butter (not hot), mix well. Add vanillin and salt.
Step 3
Beat the egg whites until stiff peaks form.
Step 4
Combine everything. Gradually add the sifted flour.
Step 5
Knead the dough by hand until it no longer sticks to your hands. If necessary, you can add more flour. Cover with a lid or plastic wrap and place in a warm place for 4 hours (the dough will rise about 3-4 times. I put it in a warm oven without airflow!).
Step 6
Add soaked raisins and chopped walnuts to the risen dough. Knead the dough well. Divide into molds — fill the molds to 1/3 full. Allow the dough to rise at least to the edges of the mold. You can cover with parchment to prevent drying out, but if the dough sticks to the parchment, removing it will cause the dough to deflate a bit and it won't have a dome.
Step 7
Place in the oven for 10 minutes at 120°F, then for 10 minutes at 210°F, and finally bake at 355°F.
Step 8
For the glaze, beat the egg white with powdered sugar until a thick white mass forms. Optionally, sprinkle with decorative sprinkles. Place in the oven to set the glaze for 5 minutes at 210°F. If the glaze darkens, urgently reduce the temperature or remove it — it has been overcooked.
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