Delightful Easter Bread Made with Dry Milk

Experience the airy texture of raisin-studded dough crowned with a sweet glaze. This Easter bread made with dry milk brings a tender crumb, a delicate creamy aroma, and a delightful taste to your holiday table. Feel free to choose any glaze that suits your preference for the finishing touch.

Step-by-Step Preparation Guide

Total preparation time: 4 hours

1. Step 1:

   

   Begin by gathering all necessary ingredients. Start with preparing the sponge. Use only premium all-purpose flour for best results. When selecting yeast, opt for those that activate when mixed with liquid. For more on yeast varieties and substitutions, refer to the article linked below.

2. Step 2:

   

   In warm milk (95-104°F), sift in the dry milk and flour, then add sugar and yeast.

3. Step 3:

   

   Mix thoroughly until smooth and leave in a warm spot for 25 minutes to rise.

4. Step 4:

   

   Prepare the dough ingredients. Melt butter gently using a microwave or a double boiler, then cool it to room temperature. Wash and dry the raisins thoroughly. Both golden and dark raisins work well.

5. Step 5:

   

   In a large bowl, sift about half of the flour quantity. Add sugar, vanilla sugar, and salt, then mix. Sifting flour helps aerate it, contributing to a lighter, fluffier bread.

6. Step 6:

   

   Add the sponge, eggs, and melted butter, then mix well.

7. Step 7:

   

   Fold in the rinsed raisins and combine evenly.

8. Step 8:

   

   Gradually add the remaining flour in portions. Knead the dough until smooth and soft, about 10-15 minutes. Add flour sparingly if needed — avoid over-flouring to keep the dough light and tender. The slight stickiness will diminish during proofing and shaping. Learn more about flour types in the linked article.

9. Step 9:

   

   Place the dough into a bowl greased with vegetable oil, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size. Rising time depends on yeast activity and room temperature.

10. Step 10:

    

    Punch down the risen dough and divide it into 5 to 7 portions weighing 300-350 grams each, depending on the size of your baking molds (e.g., 3.5 x 4 inches).

11. Step 11:

    

    Brush paper baking molds with vegetable oil. Fill each mold halfway or one-third full — less dough results in a fluffier bread. Cover molds with plastic wrap and let the dough rise again for 25 minutes in a warm spot. Preheat your oven to 356°F (180°C).

12. Step 12:

    

    Bake the breads in the preheated oven for 30-35 minutes until golden brown. Adjust time and temperature according to your oven’s specifics. For more oven tips, see the article linked below. Once baked, remove from molds and cool completely.

13. Step 13:

    

    While the breads cool, prepare the glaze. This recipe uses a gelatin-based glaze, but you may choose any glaze you prefer. To ensure adequate coverage, increase glaze ingredients by 1.5 times if desired.

14. Step 14:

    

    Soak gelatin in 1 tablespoon of water for 15 minutes to bloom. For gelatin handling tips, see the linked article below.

15. Step 15:

    

    In a saucepan, combine powdered sugar and remaining water. Stir continuously and bring the mixture to a boil.

16. Step 16:

    

    Transfer the hot sugar syrup to a bowl, add the bloomed gelatin and lemon juice. Quickly mix and beat with a mixer on high speed for 3-5 minutes until the glaze turns pale and thickens. Allow the glaze to cool; it will become firmer and less runny as it cools.

17. Step 17:

    

    Spread the glaze over the tops of the breads and decorate with sprinkles. Let the glaze set completely.

18. Step 18:

    

    Serve your moist and fluffy Easter breads made with dry milk. Enjoy your festive treat!

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