YOU WILL NEED:EASTER BREAD
- ¾ cup to 1 cups of milk, lukewarm (start with ¾ cups, add more milk as needed)
- ½ cup super soft (almost melty) butter
- 3 large eggyolks, room temperature
YOU WILL NEED: ICING
- ½ to 1 ½ tablespoons milk or cream. For a more decadent icing you can also whip in ¼ cup soft butter before adding milk or cream
DIRECTIONS
1. Mix together milk (start with ¾ cup) and melted butter. Remove 3 clear pouches found inside your package and set it aside
a) Medium unlabeled bag – icing mix
b) Small bag – Sprinkles
c) Medium bag #1 – Fruit Mix
2. Empty contents found inside your pouch and blend your wet and dry ingredients together (for your Easter Bread). As your dry and we mix begins to blend together, empty contents found inside bag #1 (fruit) into your bread mixture. Using a large stand mixer with a dough hook, knead dough for 6 minutes until your dough is elastic and slightly sticky. If your dough is slightly dry after 3 minutes of kneading, add extra milk – 1 tablespoon at a time, waiting 1 minute between additions to reach a slightly sticky dough. If you do not have a stand mixer, once your dry, wet and fruit ingredients are blended together, turn your mixture out onto a parchment lined surface and knead your dough with your hands for a minimum of 8 minutes (by hand takes longer kneading process). Add extra milk if needed to bring dough together and create a lightly tacky elastic dough.
Tip: You want a slightly tacky and sticky dough.
3. Heat oven to 160F and turn off heat. Open door for 2 minutes.
4. Turn dough out onto a lightly greased bowl. Cover with a piece of plastic wrap, snuggly over the top of the bowl and place in oven for 1 hour or until just about double in size.
5. Remove dough from oven and punch your dough down. Grease and flour a tube pan or a large bundt pan or for a traditional Easter Bread Shape, grease and flour a pannetone pan. Quick hack: Save your cans! Use empty soup or tomato cans! 5 to 6 for individual Easter breads. Fill your pans about ½ way to 2/3 full. Brush the top of your dough with a little melted butter, add a piece of plastic wrap lightly to the top of the baking dish and place your buns back into your oven (Remember to heat the oven to 160F, turn heat off and open the door for 2 minutes before adding your baking dish)
6. Preheat oven 325F
7. Place pans in center of oven on lowest rack. Bake for 35 to 45 minutes until tops are golden brown. Remove from oven and cool completely in your baking dish. They must be fully cooled before adding your icing.
8. Empty contents of clear bag removed in your first step into a small bowl. Add your milk (to desired icing consistency) and beat until smooth. Pour your icing and spread it over the top of your bread. While your icing is still tacky, snip the corner of the package with sprinkles and sprinkle on top
Enjoy!
