I hope this bread will brighten up your day.....and your Easter table!
Choereg (a Russian Easter Bread)
Dough:
3 Tbsp. warm water
1 Tbsp. Red Star Platinum yeast
2 ¾- 3 Cups unbleached all-purpose flour
½ Cup + 2 Tbsp. sour cream, at room temperature
1 egg
½ Cup softened butter
3 Tbsp. sugar
½ tsp. salt
½ tsp. vanilla
¼ tsp. baking soda
1 ½ tsp. lemon zest
Glaze:
1 egg, beaten
Coarse sugar
Finely chopped almonds
Place warm water and yeast in EZ DOH bucket and stir to
dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough
ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and
all ingredients are incorporated. Remove dough from bucket, spray bucket with
cooking spray, “smooth” dough and replace in bucket. Cover and let rise until
doubled. This may take longer than
usual, as this is a very rich dough.
Punch the dough down and remove from the bucket. Divide into
two parts. Roll each piece into a rope, about 12-14 inches long. Coil each
piece into a snail shape. Place on a greased baking sheet, cover and let rise
in a warm place until just about doubled.
Brush the shapes with a beaten egg. Sprinkle with coarse
sugar and finely chopped almonds. Bake in a preheated 375 oven for about 30
minutes, until golden. Let cool slightly to slice. Serve warm.

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