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 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.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.