This is a traditional Easter sweet bread that is made on the eve of the Easter holidays. The dough is fragrant and soft. It is a simple preparation and does not require a lot of time, the only thing is that the dough has to stand for 4 hours, and you can put it overnight. Follow recipe.
simple, standing dough: 4 h
preparation 40 min., total time: 310 min
600-700 g of flour
50 ml of warm water
3 whole eggs
90 g of sugar
1 pinch of salt
112 g of butter
250 ml of milk
1 teaspoon of aniseed liqueur
4 gr of brewer's yeast
juice of an orange
grated zest of an orange
20 g sugar and
40 g powdered sugar
120 ml warm milk
Add water and heat on a slightly moderate heat. We need lukewarm water.
Pour sugar, butter and milk into another bowl and heat on the stove on a slightly moderate heat. The mixture must melt and be well combined.
Put the heated lukewarm water in a small container and add the brewer's yeast and stir, so that everything dissolves well.
Put the eggs in the bowl for mixing the dough and mix with a mixer, then add the mixture of butter, milk and sugar, anise liqueur and mix again. Then add a pinch of salt, orange juice and zest and mixed yeast with water, mix the mixture again. After that, add 1/3 of the flour and mix, and then add spoon by spoon. (Start with 600 g of flour and then add as needed.)
Mix the mixture so that the dough is slightly sticky, if you have a dough mixer it will be easier for you.
Sprinkle flour on the work surface and work the dough with your hands. Add flour as needed. The dough must be smooth and soft and non-sticky after manual work. You will see this when you press the dough with your finger and an indentation remains.
When you have worked the dough well with your hands, grease the surface and put the dough in a warm place covered with aluminum foil and a cloth for about 3 hours, you can also leave it overnight.
After the spinning hours, take the dough and place it on a floured work surface and work it again and divide it into two parts.
Take the first part of the dough and, adding a little flour, work the dough into a larger roll, then divide it into 2 parts. Divide the divided dough once again into 2 parts from one rolling pin, you need 4 pieces of this dough. Now take the dough and work it a little with your hands, first into a roller and then shape it into a thin long roll.
Divide the roll into 3 parts, make a bun, i.e. a braid, and connect the ends. You can also make a round loaf as you like. Repeat the same process with the rest of the dough.
Place the ready-made dough on an oven tray, on which you have previously placed baking paper. If necessary, shape once more if the shape is broken. From this dough you should get 4 large loaves or braids of about 8 pieces. Leave the dough prepared in this way on oven with light to rest for 1 hour.
When the dough has rested, put it in a heated oven at 150 °C for about 30 minutes, then reduce the temperature to 135 °C and continue baking for another 10 minutes.
When the dough is baked, take it out of the oven and let it cool.
Pour some powdered sugar into two bowls and regular crystal sugar into the other, pour warm milk into both and mix.
Using a brush, apply the mixture of first mixed milk with ordinary sugar to the tops of the loaf several times.
And then spread the mixed mixture with powdered sugar with a little spoon lightly on the tops of the loaf as you like.
Allow the mixture to cool well on the loaves, and then serve with the decorated boiled Easter eggs in the center of the loaves. Buon appetito!
NOTE: If you want, you can also fill this dough with walnuts or poppy seeds, LOOK HERE how to make creams! You can also use cinnamon and sugar, as you like. With the fact that you make fewer forms of dough.
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