Delicious and Fluffy Easter Bread Made with Dry Yeast
Discover how to bake a light, airy, and flavorful Easter bread using dry yeast. This traditional recipe offers step-by-step guidance, tips for perfect rising dough, and creative ingredient variations to make your celebration unforgettable.
Experience the joy of baking a soft, beautiful, and irresistibly delicious Easter bread using dry yeast right in your oven! This simple recipe captures the essence of festive baking, allowing you to infuse the dough with raisins, dried cherries, cranberries, or citrus zest for a delightful twist.
Step-by-Step Baking Guide
Total Preparation Time: Approximately 3 hours 30 minutes
Step 1:
Gather all ingredients for the dough. Melt the butter and gently warm the milk. Ensure all other ingredients are at room temperature to help the dough rise perfectly.
Step 2:
Sift the flour thoroughly to incorporate air, which promotes a lighter dough and fluffier bread.
Step 3:
Rinse the raisins well and soak them in hot water for 10-15 minutes to soften.
Step 4:
Prepare the starter by mixing sugar, dry yeast, and warm milk in a bowl.
Step 5:
Add flour and whisk until smooth and well combined.
Step 6:
Let the starter rest in a warm spot for 15-20 minutes until it forms a thick, bubbly foam. If no foam appears, replace the yeast.
Step 7:
Whisk eggs with a pinch of salt until smooth.
Step 8:
Combine the egg mixture, sugar, and vanilla sugar into the starter and mix well.
Step 9:
Pour in the melted, cooled butter and stir thoroughly.
Step 10:
Add most of the sifted flour (about three-quarters) and mix with a spoon.
Step 11:
Gradually add the remaining flour in small amounts, adjusting based on the dough’s soft and slightly sticky consistency.
Step 12:
Cover the dough with a towel and leave it to rise in a warm place for about 1 hour.
Step 13:
Drain and pat dry the soaked raisins, then toss them with a little flour to ensure even distribution when added to the dough.
Step 14:
After rising, the dough should double or triple in size.
Step 15:
Gently deflate the dough, fold in candied fruits and raisins, and mix carefully.
Step 16:
Divide the dough into portions and place into baking molds, filling them one-third to half full. Use metal, silicone, or paper molds as preferred.
Step 17:
Cover the molds with plastic wrap or a light towel and leave in a warm spot to rise until doubled in volume. Preheat the oven to 350°F (180°C).
Step 18:
Bake the breads at 350°F (180°C) for 20 minutes. Once golden on top, cover with foil and reduce heat to 320°F (160°C). Continue baking for another 20 minutes or until a skewer inserted into the center comes out clean. Adjust baking times based on your oven’s characteristics.
Step 19:
Allow the breads to cool, then remove from molds. Prepare the glaze to finish.
Step 20:
Soak gelatin in 2 tablespoons of room temperature water until it swells.
Step 21:
In a small pot, combine 2 tablespoons of water and powdered sugar, stirring constantly until the mixture boils. Remove from heat as soon as bubbles form.
Step 22:
Add the swollen gelatin to the syrup and stir until fully dissolved. Immediately whip the mixture at high speed until it turns white, glossy, and stretchy.
Step 23:
Spread the glaze over the breads before it sets. Allow it to stabilize—the gelatin glaze won’t crack or crumble when slicing. This amount of glaze is perfect for the baked breads.
Step 24:
Decorate the glazed breads with sprinkles or edible decorations immediately to help them stick. Wishing you a joyful holiday and a delightful treat!
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