Easter Bread with Meringue
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 17 hours
🥕 Ingredients
13
🍽️ Servings
15
Description
This recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- 3.2% Milk - 5 fl oz
- Dry yeast - 2.6 oz
- Sugar - 15 oz
- Salt - 2.6 oz
- Wheat Flour - 3 lbs
- Chocolate eggs - 16 pieces
- Butter - 26.5 oz
- Light Raisins, Seedless - 14.1 oz
- Egg white - 2.8 oz
- Water - 1 fl oz
- Glucose Powder - 2.1 oz
- Citrus Zest Mix - to taste
- Mini Chocolate Chips - to taste
Step by Step guide
Step 1
Mix the flour, eggs, and milk and knead by hand until the dough is smooth.
Step 10
Prepare the meringue. Mix glucose syrup with 200 grams of sugar and water, boil over medium heat to make a sugar syrup.
Step 11
Whip the egg white with a whisk until stiff peaks form and gradually add the cooled sugar syrup, continuing to whip until meringue forms.
Step 12
Transfer the meringue to a piping bag.
Step 13
Pipe onto the cooled Easter breads, smooth with a spatula, and torch to brown.
Step 14
When serving, decorate the Easter breads with lemon zest, chocolate chips, or sprinkles.
Step 2
Then gradually add salt, 225 grams of sugar, and yeast, and continue kneading until the mixture is uniform.
Step 3
Slowly add softened butter, continuing to knead until the mixture is uniform (slightly runny).
Step 4
Add the raisins.
Step 5
Transfer to a container and leave at room temperature for 3 hours. Every 30 minutes, take the dough out and knead it.
Step 6
After 3 hours, knead the dough one last time, cover with plastic wrap, and refrigerate for 14 hours.
Step 7
After 14 hours, form balls from the dough and place them in molds for Easter bread.
Step 8
Put in a warm place for 30–40 minutes. Then brush the bread with egg yolk and bake at 374°F for 20 minutes.
Step 9
Cool on a wire rack.
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