CorumBlog

Once again we are invited by Julia from A Slice of Cherry Pie to participate in her annual Easter Cake Bake.

This year I chose an Easter Bread introduced into the blog world by a real German baker.

Easter Bread

Source:	Bäcker Süpke April 11, 2009 by Sus
Categories:	Cake, Yeast, Easter
Yields:	1 Cake

Ingredients:

		Starter:
170	g	Wheat flour
4	g	Yeast
150	ml	Cold milk
		Dough:
170	g	Wheat flour
35	g	Sugar
4	g	Salt
1	small	Egg
50	g	Butter
20	g	Yeast
1		Lemon, unwaxed; use the grated zest
		Vanilla extract
120	g	Sultanas
40	g	Almonds; chopped
		Milk
		Apricot jelly (I used quince jelly)
		Almonds; flaked

Preparation:

The day before wash the sultanas and soak them and the chopped almonds in milk.

Starter:
Knead the ingredients (4 min. slowly, 4 min. fast), but keep the dough temperature lower than 22 °C. Otherwise knead the dough more slowly. Cover it and let it rise for about 2 hours.

Dough:
Again knead the dough (8 min. slowly, then 4 min. fast). Keep temperature below 24°C! Carefully add the sultanas and the almond flakes and let rest again for 30 minutes.

Form a round loaf and put on a baking tray with baking parchment. Again leave the dough to rise (approx. 45 minutes). Keep it moist to prevent it from getting a skin.

After 30 minutes cut it crosswise. Put into the pre-heated oven at about 180-190 °C. Squirt some water into the oven to produce a lot of steam. Bake for 30 minutes. Pay attention to it during baking: the bread darkens/burns easily.

Brush the hot bread with warm apricot quince jelly and sprinkle some almond flakes over it.

Notes:

- I used half again the quantities as written above. So maybe this is the reason the dough wanted to rise horizontally instead of vertically.

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Tags: Recipe, Cake, Yeast, Easter Cake Bake, Blog Event