Easter Bread
 
Prep time
Cook time
Total time
 
A delicious and festive sweet yeast bread to serve on Easter day. The dough is twisted into a ring shape and then topped with a mixture of almonds, sugar and rum before baking. Serve either plain, or lightly drizzled with a sweet lemon icing.
Recipe type: Dessert | Yeast Bread
Ingredients
Dough:
  • ½ cup warm water (110 to 115 degrees)
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 2 packages active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 4½ to 5 cups all-purpose flour, plus additional for work surface
Topping:
  • 1 egg yolk
  • 1 tablespoon water
  • ½ cup slivered almonds
  • ¼ cup granulated sugar
  • 3 tablespoons rum
Lemon Icing (optional):
  • 1 cups confectioners (powdered) sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract
  • 3 to 4 teaspoons milk (preferably whole milk)
Instructions
Dough:
  1. In a large mixing bowl combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, lemon zest, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare two large baking sheets; light grease with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Divide dough into 4 equal parts. Roll each part into a rope about 36 inches long.
  6. Place 2 ropes side by side; twist ropes together gently and loosely, and shape into a ring; pinch the ends to fasten together. Repeat with remaining 2 parts of dough.
Topping:
  1. In a small bowl, combine egg yolk and water, stir together to mix. Brush tops of rings with egg yolk. In a small bowl, combine almonds, sugar, and rum; spread mixture over rings.
  2. Cover rings and let rise is a warm place until doubled in size, 30 to 45 minutes.
  3. Preheat oven to 350 degrees F.
  4. Bake: Bake 20 to 25 minutes, or until rings are a light golden brown and sound hollow when tapped. Remove from oven. Place pans on a wire cooling rack to cool.
Lemon Icing (optional):
  1. In a small bowl, combine powdered sugar, lemon zest, lemon juice, vanilla, and enough milk to make a good drizzling consistency. Drizzle icing onto still warm rings.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 350° Yield: 2 Rings Storage: Covered, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/yeast-breads/easter-bread/