Velikonocni Sekanina Easter Loaf Recipes

SLOVENIAN EASTER BREAD - VELIKONOCNI KRUHKI

Steps:

• Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
• In a large bowl or stand mixer, place 2 1/2 c flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine to make a soft dough.
• Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
• Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the remaining 1/2 cup flour if necessary, so that the dough is not sticky.
• Form dough into a large bowl and let it rise, covered, until doubled. (Doughs rich in butter can take longer to rise, so be patient).
• Punch down and knead for two minutes on a lightly floured surface.
• Heat oven to 350 deg.
• Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
• Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.

VELIKONOCNI SEKANINA- EASTER LOAF

Steps:

• Combine all ingredients and stir thoroughly.
• Pour into greased 8" x 8" pan.
• Bake 45 minutes to 1 hour at 300 degrees.
• Cut into squares.
• Serve warm with celery sticks, or cold with mustard for snacking.

EASTER BREAD

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

TSOUREKI (GREEK EASTER BREAD)

Steps:

• Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over medium heat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary. Mix until combined. Remove bowl, cover with plastic wrap, and let stand until bubbling, about 30 minutes.
• Generously butter a large bowl; set aside. Return mixer bowl to stand and attach dough hook. Mix in lightly beaten eggs, in 3 additions, on medium speed. Add remaining all-purpose flour and salt and mix until incorporated. Add butter, orange zest and juice, and vanilla, mixing until combined. Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary; then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away from the side of bowl. Increase speed to medium-high and mix until dough is very smooth, about 8 minutes. Form dough into a ball, place in buttered bowl, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours.
• Line two 11-by-17-inch rimmed baking sheets with parchment. Punch down dough. Cut dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces. Keeping 3 pieces covered with plastic wrap, roll remaining 3 pieces into 16-inch-long ropes with your hands. (If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together, pinch ends to seal, and place loaf diagonally on 1 baking sheet. Repeat process with remaining 3 pieces of dough. Loosely cover each loaf with plastic wrap coated with cooking spray and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees with racks in upper and lower thirds. Transfer baking sheets to oven and bake bread 10 minutes. Remove 1 baking sheet from oven. Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven. Repeat with remaining loaf. Reduce oven temperature to 350 degrees and bake, rotating baking sheets from top to bottom and front to back halfway through, until loaves are deep golden and sound hollow when tapped on bottom, about 25 minutes more. (If necessary, cover with parchment-lined foil to prevent overbrowning.) Transfer bread to a wire rack; let cool completely.

TSOUREKI (GREEK EASTER BREAD)

Steps:

• Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
• Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
• Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
• Preheat the oven to 350 degrees F (175 degrees C).
• Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
• Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

EASTER LOAF

Steps:

• Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
• Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
• Fold in remaining flour, the cornflour and the baking powder. Fold in Jordans Country Crisp Chocolate.
• Spoon half of the mix into the prepared loaf tin. Add the marzipan, then the remaining cake mix. Bake for 50 minutes, or until a skewer comes out clean when inserted.
• Leave in the tin to cool slightly while you melt the chocolate for the topping. Melt the chocolate over a pan of simmering water, or in the microwave.
• Stir the boiling water into the sugar, and then stir all into the chocolate. Set the cake on a rack, and spoon over the chocolate icing. Spoon over the Jordans Country Crisp Chocolate, and press into the chocolate icing.
• Leave to cool completely for about 2 hours, before slicing.

EASTER LEMON BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Combine the flour, baking powder, and salt and set aside.
• Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
• Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
• Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
• Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.