Easter Bread with Sour Cream, Raisins, and Orange Zest

Name: Easter Bread with Sour Cream, Raisins, and Orange Zest
Prep time: 5 h
Total time: 5 h
Cuisine: Author's
Ingredients: Wheat Flour 42.3 oz; Milk 25 fl oz; Sugar 10.6 oz; Dry yeast 0.9 oz; Butter 15.9 oz; Manitoba Flour 21.2 oz; Liquid Glucose 15.9 oz; Chocolate eggs 12 pieces; Sour Cream 10.6 oz; Salt 0.7 oz; Raisins 10.6 oz; Orange zest 6 pieces

Baking and Desserts | Author's cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Easter Bread with Sour Cream, Raisins, and Orange Zest

Ingredients

Wheat Flour - 42.3 oz
Milk - 25 fl oz
Sugar - 10.6 oz
Dry yeast - 0.9 oz
Butter - 15.9 oz
Manitoba Flour - 21.2 oz
Liquid Glucose - 15.9 oz
Chocolate eggs - 12 pieces
Sour Cream - 10.6 oz
Salt - 0.7 oz
Raisins - 10.6 oz
Orange zest - 6 pieces

Step by Step guide

Step 1

For the starter: thoroughly mix 300 grams of flour, 450 ml of milk, 60 grams of sugar, and 25 grams of yeast, and let it sit for 30 minutes at a temperature of 86°F.

Step 2

Combine the starter with 900 grams of all-purpose flour and the Italian Manitoba flour, then add the butter, 240 grams of sugar, glucose, and eggs. Mix well and let the dough rest in a warm place for 2–3 hours.

Step 3

Then add the remaining ingredients — sour cream, 300 ml of milk, salt, raisins, and zest from 6 oranges. Mix and let the dough sit in a warm place for 1 hour.

Step 4

Divide the dough into molds and bake for 30 minutes at a temperature of 329°F. Allow the finished Easter breads to cool and optionally decorate with sugar glaze, nuts, candied fruits, and dried flowers.