Dietary Easter Bread with Dates
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
This recipe was shared with us by Emily Johnson, a pastry chef at popular American restaurants.
Ingredients
- Applesauce - 7.1 oz
- Coconut Milk - 7 fl oz
- Dates - 2.8 oz
- Glutinous Rice Flour - 2.1 oz
- Corn Flour for Polenta - 1.4 oz
- Baking Powder - 0.2 oz
- Salt - a pinch
- Vanilla extract - 0.4 oz
- Cocoa Powder - 3.5 oz
- Meyer Lemon Juice - 0 fl oz
- Agave Syrup - 0 fl oz
- Raisins - to taste
Step by Step guide
Step 1
Wash and soak the dates in warm water for 6 hours. Drain the water and remove the pits.
Step 2
Add the dates and 100 ml of coconut milk to the applesauce. Blend with an immersion blender until smooth.
Step 3
Combine the two types of flour, baking powder or soda, salt, and vanilla paste.
Step 4
Sift the flour.
Step 5
Combine the dry ingredients with the wet ingredients and mix with a spatula.
Step 6
Pour the batter into molds.
Step 7
Add dried fruits.
Step 8
Bake for 35 minutes at 356°F.
Step 9
Cool on a rack for 2–3 hours.
Step 10
Prepare the glaze. Melt the cocoa butter in a water bath, add 100 ml of coconut milk, lemon juice, and agave syrup. Mix well and cover the Easter breads.
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