Easter bread with eggs

The irresistible taste of raisins and soft sweet dough make Easter bread with eggs an inseparable part of the holiday celebration and Easter table.
Easter bread with eggs, necessary ingredients for the dough:
800 g of butter,
6 dcl of milk,
150 g of sugar,
30 g of fresh yeast,
1 kg of flour,
4 eggs,
2 egg yolks,
120 g of raisins,
1 bag of vanilla sugar.
Ingredients for decoration:
1 egg,
30 g of sugar,
4 hard boiled eggs.
Melt the butter on low heat. Put 1 dl of lukewarm milk, 1 teaspoon of sugar and yeast in a container. Stir with a spoon until the yeast dissolves. Put it in a warm place to grow. Make a well in the flour. Pour the prepared yeast into it. Add eggs, yolks, the rest of the milk, raisins, sugar and vanilla sugar. Mix everything, then add the melted butter. Knead until you get a smooth dough. After that, cover the dough with a kitchen towel. Leave it at room temperature until it triples in volume. When the dough has tripled in size, knead it. Divide it into four parts, then form three 20 cm long rollers from each part, so that you get 4 braids. Place a hard-boiled egg in its shell between the dough rolls. Shape the braid so that the egg stays on top of the braid. Place it on a tray lined with baking paper. Cover the dough with a kitchen towel and leave it at room temperature for 30 minutes. Brush it with lightly beaten egg and sprinkle with sugar.. Bake at a temperature of 180 C for about 30 minutes, or until the dough turns golden yellow. When the Easter bread has cooled, put hard-boiled eggs and serve.

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