This classic Easter bread is soft, rich, and slightly buttery. It’s made with simple ingredients like flour, milk, eggs, and yeast. For extra flavor and softness, sour cream and butter are added to the dough.
Ingredients:
0.7 oz fresh yeast (or 1 packet active dry yeast)
4 cups all-purpose flour
1 cup milk
1 teaspoon sugar
1 tablespoon salt
1/2 cup sour cream
1/2 cup (1 stick) butter, softened
3 eggs
1/4 cup sesame seeds
A little oil and flour for greasing the pan
To make it, warm 1 cup of milk slightly on the stove, then remove from heat. Add 0.7 oz of fresh yeast (or one packet of active dry yeast), 1 teaspoon of sugar, and 1 tablespoon of flour. Stir everything together and let it sit for about 10 minutes until it becomes foamy.
In a large mixing bowl, combine the yeast mixture with 4 cups of flour, 1 tablespoon of salt, and 2 beaten eggs. Mix and knead the dough until smooth, then cover and let it rise for 1 hour.
Once the dough has risen, roll it out into a rectangle. Spread 1/2 cup of softened butter over the dough, then evenly spread 1/2 cup of sour cream on top of that. Roll the dough up like a jelly roll, then twist it slightly as if wringing out a towel.
Place the dough into a round baking pan greased with oil and lightly dusted with flour. Let the bread rise for another 30 minutes. Before baking, brush the top with the remaining beaten egg, sprinkle with about 1/4 cup of sesame seeds, and bake at 390°F (200°C) until golden brown.
When it’s done, you can place dyed Easter eggs in the center for decoration and serve it warm or at room temperature.
