Ich dachte, ich würde zu Ostern mal etwas anderes als ein Hot Cross Bun backen, also hier ist ein Rezept für italienisches Osterbrot. Es ist ein süß schmeckendes Brot, ähnlich wie Brioche und schmeckt pur oder mit etwas Butter und Marmelade hervorragend.
Category
Breakfast
Servings
6
Prep time
3 hours
Cook time
30 minutes
Thought I would make something other than a hot cross bun for easter, so here is a recipe for the Italian Easter bread. It's a sweet tasting bread, similar to brioche and is great to have plain or with some butter and jam. FYI - the eggs on top are just for decoration.
Ingredients
- 120ml (4 fl oz) milk
- 50g (1.75 oz) sugar
- 7g (¼ oz) yeast
- 550g (19.4 oz) flour
- 1 tsp salt
- zest of 1 orange
- 120ml (4 fl oz) orange juice
- 2 eggs, lightly beaten
- ½ tsp ground cloves
- 60g (2.1 oz) unsalted butter, room temperature
- 3 eggs, for dyeing
- pine and blue dye
- 2 tbsp white vinegar
- sprinkles, for decoration
- 1 egg, beaten (for egg wash)
Directions
Start by warming the milk and sugar in a small pot over low heat to about 30°C (86°F). Then, add the yeast and stir until the sugar and yeast have dissolved.
- In the bowl of a stand mixer, combine the flour, salt, orange zest, orange juice, 2 beaten eggs, and ground cloves. Attach the dough hook and start mixing, then pour in the milk yeast mixture.
- Mix the dough on low speed for 4-5 minutes or until smooth. Then, add the room temperature butter and continue to mix until the butter is fully incorporated. Turn the dough out onto the counter and roll into a tight ball. Place the ball into a container and cover with an airtight lid or cling film. Leave to prove until it has doubled in size.
- While the dough is proving, prepare the dye for the eggs. In two separate bowls, add 300ml water, 1 tablespoon vinegar, and a splash of each dye colour to each bowl. Mix well, then add 2 eggs to each bowl. Leave them in the colour for 20 minutes before removing and setting aside.
- Once the dough has proved, turn it out onto a bench and cut into 3 even pieces. Roll each piece into a long rope of the same length, then plait the 3 dough ropes.
- Place the plaited dough onto a lined tray, forming a circle and pressing the ends together to join. Place 3-4 of the coloured eggs in the centre of the plait and cover the tray with cling film. Leave to prove again for 1 hour or until it has doubled in size. Preheat the oven to 180°C (356°F).
- Once proved, brush with beaten egg and sprinkle on the sprinkles. Bake in the preheated oven for 25 minutes. Remove from the oven and let it rest/cool for 20 minutes before slicing and serving.
