EASTER BREAD FOR EASTER SUNDAY
EASTER BREAD FOR EASTER SUNDAY This is a traditional Italian bread – made a with a brioche dough and decorated with coloured eggs. NB: It takes two days to make. The Brioche recipe is from: Rodolphe Landemaine, "The Complete Guide to Baking” Hardie Grant Books, at pp. 224 et seq. BRIOCHE DOUGH INGREDIENTS DOUGH 175 g pastry flour 2 eggs 40g caster sugar 2g orange blossom water 10g white rum 10 g fresh baker’s yeast 3g salt 50g unsalted butter at room temperature, cut into small cubes GLAZE 1 egg 3g (1/2 teaspoon) milk pinch salt THE DAY BEFORE 1 Put the flour, eggs, milk, orange blossom water, rum, crumbled yeast and salt in the bowl of an electric mixer. 2 Knead for 4 minutes at the lowest speed, then 8 minutes at medium speed, until the dough pulls away from the side of the bowl. During kneading, scape down the sides of the bowl regularly. 3 Return to the lowest speed and add the soft butter. Knead slowly until well incorporated. 4 Transfer the dough to a floured, round-bottom...