Easter Bread Osterzopf Hefezopf Food

EASTER BREAD - OSTERZOPF / HEFEZOPF

Steps:

• In a large bowl, mix the flour and the sugar.
• Put 100 ml cream into a cup and put it in the microwave for a very short time until it is luke warm. Don*t let it get to hot or it will "kill" ;-) the yeast.
• Sprinkle the yeast onto the warm cream and let stand for 5 minutes.
• In the meantime add two eggs and one egg white to the flour bowl.
• Set the egg yolk aside.
• Now add the yeast mix to the flour bowl.
• Add an additional 150 ml of luke warm cream to the mix and stir until a nice, slightly sticky dough has formed.
• Knead on a flouered surface and shape into a ball.
• Put the dough back into the bowl, cover with a towel and let rise for about 45 minutes. Then the dough should be a lot larger than before.
• Remove the dough into a floured surface, and slightly knead it.
• Preheat the oven to 350 F.
• Divide the dough into thre portions of the same size.
• Shape 3 strands.
• Start to braid from the middle to one end and then from the middle to the other end.
• Create a circle and tuck on end under the other.
• Let it rise for another 15 - 20 minutes.
• Mix the egg yolk with the Tbsp milk.
• Brush it onto the braid.
• Bake for 20 to 30 minutes or until it has a nice slightly brown color (check for color after 20 minutes).
• Let cool a while and enjoy while still warm!

EASTER BREAD

Steps:

• Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
• Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
• Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
• Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
• Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.

EASTER BREAD

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.