Easter Bread with Fructose
Baking and Desserts | World cuisine
⏳ Time
6 hours
🥕 Ingredients
14
🍽️ Servings
16
Description
Christ is Risen!
Ingredients
- Wheat Flour - 5 lbs
- Chocolate eggs - 11 pieces
- Butter - 15 oz
- Dry yeast - 0 oz
- Fructose - 20 oz
- Olive Oil - 5 fl oz
- Salt - 1 tablespoon
- Raisins - 15 oz
- Milk - 15 fl oz
- Vanillin - a pinch
- Water - 5 fl oz
- Rum - 5 fl oz
- Dried cranberries with sugar - 15 oz
- Citrus Zest Mix - 1 piece
Step by Step guide
Step 1
In a large pot, pour in a glass of milk and place it over low heat. Add the butter and olive oil, fructose, vanillin, and salt (the liquid should taste quite salty — give it a try!) and heat until the butter and fructose dissolve.
Step 2
In half a glass of warm (NOT HOT!) water, add a teaspoon of fructose, stir until dissolved, and then add the yeast. Mix and let it sit so the yeast activates.
Step 3
Remove the pot from the heat and gradually add the flour, mixing as you go. Add the lightly beaten eggs (you can beat the whites separately and fold them in at the end), and mix again. Add the dissolved yeast and mix thoroughly, continuing to add flour gradually (be careful: the dough should be SOFT, not too dense!) — the dough should be smooth and pull away from the sides of the bowl. (If there's not enough flour, add more. The key is to stop at the right time!) This stage is the most challenging and crucial: find 'your measure': THE MAIN THING IS NOT TO OVERDO IT WITH THE FLOUR, SO IT DOESN'T TURN INTO DOUGH LIKE HOMEMADE NOODLES, WHICH YOU CAN'T ROLL OUT! So, it's not necessary to use all 1.5 kg if you feel it's enough — but depending on the flour quality, you might need more, so keep an extra bag of flour handy. IF IT'S TOO LIQUID — IT WILL DEFINITELY COLLAPSE!!! So it's better to be thicker than thinner...
Step 4
Let the dough rise in a warm place, covered with a clean towel. It will take a while to rise — the dough is very rich and therefore heavy. Once it has risen for the first time, punch it down with a fork. Let it rise again.
Step 5
Soak the raisins in cognac/rum and set aside.
Step 6
When it has risen for the second time, prepare to shape it. Add the raisins (first, drain them through a colander and then dust them with flour in the colander, shaking off the excess) and knead them into the dough. NOTE: Regarding the raisins — decide for yourself, depending on the sweetness. Just in case — they can be wonderfully replaced with dried cranberries (I still leave a couple of tablespoons of raisins — out of habit!..) OPTION: You can also add the zest of 1 lemon grated on a medium grater.
Step 7
Divide the dough into 4-6 portions.
Step 8
Grease the molds (4 large or 5-6 medium) with oil. Place a paper circle at the bottom of the molds. Dust the sides and bottom with flour. Fill the molds with dough: it should not fill more than ½ of the mold. Let it rise a bit in a warm place, covered with a towel.
Step 9
Preheat the oven to 200°C. Brush the tops of the breads with beaten egg and carefully place the molds in the oven. After about 15 minutes, when the breads start to rise, reduce the temperature from 200°C to 180°C and leave it like that.
Step 10
When the tops turn golden, cover each mold with a damp paper circle to prevent burning while the breads bake. DO NOT OPEN THE OVEN WIDE, SO THE BREADS DON'T COLLAPSE!
Step 11
Check for doneness by piercing the bread with a skewer; when it smells strongly: if it comes out dry, without sticking — it's ready.
Step 12
Remove from the oven, let it sit for 5 minutes, and then shake them out of the molds. Place them on paper towels, cover with a clean towel, and let cool.
Step 13
Once cooled, the breads can be glazed and decorated. You can also leave them unglazed!
Step 14
And then it all depends on us: if we indulge like a Chekhov merchant, eating one bread at a time — the sugar dynamics are unpredictable!.. But if it's up to 100 g per serving — that's quite normal (we always managed, even mom didn't complain about additional sugar). Christ is Risen!
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