Cardamon Easter Bread
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Dry Yeast140 g
Water (warm 110 degrees)2 tbsps
Milk5 tbsps
Butter (room temperature)3 tbsps
Vegetable Oil2 tsps
Kosher Salt6.5 cups
Unbleached All-Purpose Flour1 cup
Golden Raisins1 cup
Powdered SugarDirections:
1
Mix yeast and warm water
2
Set aside
3
Whisk sugar, warm milk, eggs, soft butter, and oil together in a large mixing bowl
4
Set aside
5
Put flour, salt and ground cardamon in a bowl of a stand-alone mixer, stir to combine
6
Pour yeast mixture and egg mixture into dry ingredients
7
Mix on first speed until dough comes together, scraping bowl often
8
Mix on speed 2 for a few minutes until dough smooths out
9
It will still be very gloppy
10
Place raisins on top of dough and allow the dough to rest for 20 minutes
11
(This is the autolyse
12
) After autolyse, knead in raisins and bring together until smooth (2 to 3 minutes on 2nd speed)
13
Let dough rise 1 1/2 hours, then chill for 1 to 2 hours
14
Divide dough into 6 equal pieces, make ropes; twist together and form a ring, leaving an opening in the middle
15
Place round loaves on parchment-lined baking sheets
16
Let shaped loaves rise until almost double in volume, then press in two colored, uncooked eggs
17
Brush dough with egg white wash around the eggs
18
Preheat oven to 400 degrees F
19
Place pans of bread into oven then mist with water from a "plant mister" 8 to 10 times
20
Bake for 10 minutes, then reduce temperature to 350 degrees F
21
Bake for an additional 15 to 20 minutes or until golden brown
22
The loaves should be rotated to different racks in the oven half way through baking
23
Cool loaves on wire racks
24
In a small bowl whisk together powdered sugar and milk
25
When the loaves are cool drizzle with glaze
26
Note: Use "Paas"-brand Egg Coloring to color the eggs
27
Brown eggs work best!