Easter Crown Bread is a traditional Easter European sweet bread, the rope into the braided ring formed within one and filled with eggs. The bread derives its name from Christ's crown of thorns stick out like the shape of the bread with his egg decorations similar to the crown of thorns. Although the eggs are also a symbol of hope and rebirth.
This is very decorative bread and makes a wonderful centerpiece for an Easter table. It can be consumed with coffee or a> Sweet wine on Easter Sunday evening.
Note that raw materials need five eggs for this recipe. The shells should be before you braid the bread to be inked in.
Easter Crown Bread
Ingredients
650 to 700g flour (divided use)
50g granulated sugar
1 package dry yeast
1 teaspoon salt
160ml warm milk
2 tablespoons soft butter or margarine
2 eggs
90g chopped mixed candied fruit
50g choppedblanched almonds
2.1 tsp aniseed
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large bowl, combine 200g of flour with the sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Then add the eggs and 100g flour and beat on high for 2 minutes. Stir in the fruits, nuts and anise, mix well. Then enough of remaining flour mix to handle a soft dough. Turn them out on aslightly floured and knead until smooth and elastic (about 6-8 minutes). Put the dough in a greased bowl, turn once to grease top. Cover with a damp cloth to cover up and doubled in a warm place until increased in size (about 1 hour).
About 30 minutes before the dough is finished rising, leaving the color 5 eggs (they uncooked) with non-toxic dyes. When dry, rub them lightly with vegetable oil.
Knock back the risen dough and cut in half. Roll each half into a 24-inchRope. On a greased baking sheet, loosely twist the two ropes, then in the form of a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover pan again until doubled in size (about 30 minutes). In the oven preheated to 180 ° C for 30-35 minutes, or until the bread is golden brown. Remove from baking sheet and let cool on a wire rack.
It is time that this very traditional form of Easter breadnewly gained its rightful place of prominence on the Easter table.
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