Easter Bread

Keep good things coming out of the kitchen all through Easter with this special occasion bread.

The ingredient of Easter Bread

• 250g mixed dried fruit
• zest and juice of 1 orange
• 1 2 cup 110g caster sugar
• 2 tablespoons ground cinnamon
• 2 egg yolks beaten with 1 tablespoon warm water
• 125g unsalted butter melted cooled
• 1 cup 150g pure icing sugar sifted
• 7g sachet dried instant yeast
• 1 2 cup 110g caster sugar plus extra 3 teaspoons
• 4 1 2 cups 675g strong bread flour
• 100ml pure thin cream
• 50ml milk
• 2 eggs
• 80g unsalted butter melted cooled
• 2 tablespoons olive oil

The Instruction of easter bread

• place the fruit in a bowl with the orange juice and zest cover and set aside at room temperature overnight
• for the dough combine yeast 3 teaspoons caster sugar and 1 2 cup 125ml warm water in a small bowl cover and stand for 20 minutes or until frothy sift flour into a large bowl then add remaining 1 2 cup 110g sugar and 1 teaspoon salt and stir to combine in a separate bowl beat cream milk eggs butter and oil together to combine make a well in the flour then add yeast and egg mixtures stirring to combine knead a few times until mixture comes together then transfer dough to a clean lightly oiled bowl cover with a clean tea towel and stand in a warm place for 2 hours or until doubled in size knock the dough back and turn out onto a clean lightly floured workbench then knead for 10 minutes until you have a smooth dough alternatively place in an electric mixer fitted with a dough hook and knead for 6 8 minutes until smooth and elastic
• preheat the oven to 190u00b0c grease and line the base and sides of a 24cm springform cake pan with baking paper
• combine sugar and cinnamon in a bowl and set aside
• divide the dough into 3 pieces and roll each piece into a 30cm x 20cm rectangle brush each piece with some melted butter sprinkle with cinnamon sugar and scatter over the soaked fruit roll up each loosely from the long end to form a log trim the ends then cut each log into 6 equal rounds lay each round cut side up on a work surface and flatten slightly with your hand arrange the slices in the cake pan in a circular pattern leaving 1cm between each cover with a clean tea towel and stand in a warm place for a further 30 minutes until slightly risen
• brush the tops with the egg yolk glaze then bake for 25 30 minutes until golden and cooked through cool slightly in the pan then transfer to a wire rack
• sift icing sugar into a bowl then stir in 1 2 tablespoons warm water to form a loose icing when the easter bread is just warm drizzle with the icing allowing it to drip down the sides and serve

Nutritions of Easter Bread

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