Once again we are invited by Julia from A Slice of Cherry Pie to participate in her annual Easter Cake Bake.
This year I chose an Easter Bread introduced into the blog world by a real German baker.
Easter Bread
| Source: | Bäcker Süpke April 11, 2009 by Sus |
| Categories: | Cake, Yeast, Easter |
| Yields: | 1 Cake |
Ingredients:
| Starter: | ||
| 170 | g | Wheat flour |
| 4 | g | Yeast |
| 150 | ml | Cold milk |
| Dough: | ||
| 170 | g | Wheat flour |
| 35 | g | Sugar |
| 4 | g | Salt |
| 1 | small | Egg |
| 50 | g | Butter |
| 20 | g | Yeast |
| 1 | Lemon, unwaxed; use the grated zest | |
| Vanilla extract | ||
| 120 | g | Sultanas |
| 40 | g | Almonds; chopped |
| Milk | ||
| Apricot jelly (I used quince jelly) | ||
| Almonds; flaked |
Preparation:
The day before wash the sultanas and soak them and the chopped almonds in milk.
Starter:
Knead the ingredients (4 min. slowly, 4 min. fast), but keep the dough temperature lower than 22 °C. Otherwise knead the dough more slowly. Cover it and let it rise for about 2 hours.
Dough:
Again knead the dough (8 min. slowly, then 4 min. fast). Keep temperature below 24°C! Carefully add the sultanas and the almond flakes and let rest again for 30 minutes.
Form a round loaf and put on a baking tray with baking parchment. Again leave the dough to rise (approx. 45 minutes). Keep it moist to prevent it from getting a skin.
After 30 minutes cut it crosswise. Put into the pre-heated oven at about 180-190 °C. Squirt some water into the oven to produce a lot of steam. Bake for 30 minutes. Pay attention to it during baking: the bread darkens/burns easily.
Brush the hot bread with warm apricot quince jelly and sprinkle some almond flakes over it.
Notes:
– I used half again the quantities as written above. So maybe this is the reason the dough wanted to rise horizontally instead of vertically.
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