Mastering Chilled Dough for Perfect Easter Breads

Chilled dough offers a convenient, hassle-free way to prepare Easter breads. Mix the dough the evening before and refrigerate overnight. By morning, it’s ready for a warm proofing stage that eliminates harsh yeast flavors and produces airy, flavorful breads!

Step-by-Step Guide

Total preparation time: 12 hours

1. Step 1:

   

   Gather your ingredients. Some will be used for the sponge and can be cold, while others for the main dough should be brought to room temperature along with the sponge. Use either dry or fresh yeast. Choose high-quality butter with no fat substitutes. Besides raisins, feel free to add other dried fruits, candied peels, nuts, or chocolate to your filling.

2. Step 2:

   

   The process includes two stages: cold fermentation and warm kneading, separated by at least 8 hours. You can start in the morning and bake late at night or prepare the sponge overnight and bake the next morning. For the cold sponge, combine dry yeast, sugar, cold milk, and an egg in a bowl. Add flour and mix until smooth; the dough will be thick, so a spatula works best.

3. Step 3:

   

   Cover the bowl with plastic wrap and refrigerate for 8 hours. The sponge will slightly rise. Remove it from the fridge an hour before kneading to warm up, along with the butter and egg yolks.

4. Step 4:

   

   Mix sugar, salt, and dry yeast for the warm dough. Add warm milk and stir well. For detailed yeast handling tips, see the notes at the end.

5. Step 5:

   

   Combine this mixture with the cold sponge, add the egg yolks and flour.

6. Step 6:

   

   Knead the dough using a mixer with dough hooks, a stand mixer, or by hand. Start stirring with a spoon, then use your hands, greased lightly with vegetable oil to prevent sticking.

7. Step 7:

   

   Once the dough forms a smooth, cohesive ball, gradually incorporate softened butter piece by piece. Continue kneading until the dough is silky and pulls away from the bowl’s sides.

8. Step 8:

   

   Shape the dough into a ball, cover the bowl with plastic wrap, and place it in a warm spot for 1 to 1.5 hours. A turned-off oven with the light on works perfectly.

9. Step 9:

   

   Wait until the dough doubles in size. Proofing time varies depending on ambient temperature and yeast activity.

10. Step 10:

    

    While the dough rises, prepare the filling. Soak raisins in boiling water for 10 minutes, rinse, drain, and pat dry. Fold the raisins into the dough by hand.

11. Step 11:

    

    Fill baking molds about one-third full. The number of molds depends on their size.

12. Step 12:

    

    Cover molds with plastic wrap or a towel and let the dough rise for another 1 to 1.5 hours until it reaches the mold edges. Preheat the oven to 340°F (170°C) with convection mode 20 minutes before baking.

13. Step 13:

    

    Bake the breads for 25 to 45 minutes, depending on their size and your oven’s specifics. Larger breads may require longer baking. Look for a golden-brown, firm top. Test doneness by inserting a skewer; it should come out clean. See notes on oven variations below.

14. Step 14:

    

    Once baked, decorate your Easter breads according to your taste. Wishing you a joyful and bright celebration!

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