Diet Easter Bread with Sugar Icing
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
14
🍽️ Servings
15
Description
This recipe was shared with us by Sarah Johnson, a brand chef and co-owner of The Bistro.
Ingredients
- Milk - 10 fl oz
- Wheat Flour - 2 lbs
- Chicken Egg - 6 pieces
- Butter - 10.6 oz
- Sugar - 10.6 oz
- Dry yeast - 1.1 oz
- Salt - 0.3 oz
- Vanilla Pod - 1 piece
- Raisins - 7.1 oz
- Candied fruits - 1.8 oz
- Almond - 1.8 oz
- Powdered Sugar - 17.6 oz
- Meyer Lemon Juice - 0 fl oz
- Pasteurized egg - 1 fl oz
Step by Step guide
Step 1
First, you need to prepare the starter. Dissolve the yeast in the milk, whisk the egg yolks with the sugar, and mix them with the milk.
Step 2
Add 650 grams of flour with salt and knead the dough.
Step 3
Beat the egg whites until soft peaks form.
Step 4
Add softened butter and egg whites to the dough starter and let it sit in a warm place. The starter will rise significantly and then begin to deflate. It's best to leave it overnight in a warm spot.
Step 5
Add 350 grams of white wheat flour and vanilla to the sponge. Knead very well. At the end of the kneading process, the dough should come off your hands in one piece, without sticking.
Step 6
Add the raisins, candied fruit, and nuts, and gently mix.
Step 7
Divide into pieces and shape them into rounds. Place them in molds and let them rest for a while to allow the dough to rise.
Step 8
Bake at 160–356°F until cooked through. You can check for doneness by inserting a skewer: if it comes out clean, it's time to take it out.
Step 9
Prepare the icing. Mix pasteurized egg white, lemon juice, and powdered sugar. Stir with a spatula without whipping. The consistency of the icing should be similar to that of medium-thick sour cream.
Step 10
Dip the cooled Easter bread into the icing with the top.
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