We are in the season of Easter sweet breads!

The weather is a warm, pleasant and euphoric  from  the upcoming summer. Till these days I was afraid to make a homemade ester sweet bread, knowing that this is the thesis of the bakers for graduation. But following the basic steps and rules, and operate on a trial - error, I`ll make it.

Just follow a few things for preparation:

- One of the main things is the room temperature to be high and warm – somebody follow the rule 'no open doors  in the room "
- The eggs must be at room temperature
-  Warm milk
- Work with fresh yeast, it is better than dry
- There is no such thing as to beat the dough  100 times in the table to become with "threads" - the secret is  in the re-rising and thorough mixing
- Cover the bowl with a household foil and top with a towel, leave the dough in a warm place - I moved out of the sunny balcony:)

With a few words, there is nothing much to worry, the important thing is to spend more time and especially to be patient to wait for it to rise several times.

For the recipe, I`ve  trusted to Eva Toneva  - great master of sweet pastry and breads, delicious pies and cakes. When you find special recipes do not seem to look the other as it suits you to 100% and the probability of error is minimal. I followed the recipe once and get a superb, soft, fluffy sweet bread „with threads”. The products are for the average size of bread and my advise is that is better to prepare and  double dose.

I use a pan with diameter =26 cm, standard cake pan with a hole in the middle for even baking.

So, spend a few quiet hours during Sunday afternoon and get started.

And you will have also time to watch and some old-fashioned love film between pauses.


You can soak the raisins from the previous evening. In a small bowl put the raisins and add brandy or rum almond liqueur. Set aside. Separate the yolks from the whites. You don`t forget that the eggs must be at room temperature, don`t you? Beat the egg yolks with sugar to a fluffy cream. Beat with mixer about 4-5 minutes – set aside. In another bowl, beat 1 egg white with a pinch of salt. Set aside. Warm the milk and take half of it. To one half add 1 tbsp. l sugar and 1 tbsp. flour. Put the yeast and leave in a warm place about 10-15 minutes to double its volume. The other half melt the butter and add it too.
In the bowl put the flour, 1 pinch of salt. Sift the flour. Once the yeast doubles it`s size, put everything to the flour - put the yeast mixture to the yolks mixture with the whites, milk and oil, add vanilla. As dipping your hands in the remaining butter, knead the dough on the table for about 10-15 minutes. Thus must take all other butter. Shape the dough into a ball, place it in an oiled bowl. Cover the bowl with a towel and leave in a warm place. Dough will rise and will double its volume. It depends on the heat in the room, but maybe it will take about 1 hour. After that, is second rising. Roll the raisins in 1-2 tablespoons flour to dry them. Melt additional tablespoon butter, cool it slightly. Knead the dough, add the raisins, add the grated lemon peels. Shape it into a ball, place in a bowl and leave in a warm place to rise again until double its volume.
Here is coming the third rising. Remove the dough from the bowl, divide it into two equal parts. Shape in two wicks and make them into a wreath. Put it in the middle of a buttered cake pan with size d = 26 cm. Cover the pan with foil and leave to rise in a warm place for 30-40 minutes. Preheat oven to 180 ° C. Beat the egg with milk and brush the top of the bread. Sprinkle with sliced almonds and granulated sugar. Bake at the lowest level of the oven about 30-40 minutes until become golden-brown. Turn off the oven, leave it inside for about 10 minutes. Then remove and cool on a wire rack. Enjoy! Happy Easter!

Easter Sweet Bread

27 | 05 | 2013


For the dough:
500 gr of flour or a little more not to be sticky
1/2 cube of fresh yeast or 21 grams / if you use dry yeast – 1 package
150 ml warm milk
100 g butter
90 grams + 1 tablespoon sugar
1 tsp vanilla extract or vanilla sugar
7 egg yolks and 1 white
2 pinches of salt
For the filling:
100g raisins
2-3 tbsp. brandy or rum
zest of 1 lemon
For the glaze:
1 yolk + 1 tablespoon milk spreads
Decoration – sliced almonds, sugar


12-14 парчета


preparation3-4 hours, this includes 2 times for rising of the dough
baking30-40 minutes, until become golden-brown


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