Easter Bread with Raisins

Maria KostoffMaria Kostoff
Easter Bread with Raisins1 / 2
Preparation45 min.
Cook40 min.
Тotal85 min.
"I dream of a stomach that`s twice as large so I can eat this whole Easter Bread with Raisins by myself."


  • flour - 2.21 lb (1 kg)
  • yeast - 2 2/3 tbsp (40 g)
  • eggs - 8. +1 pc. yolk
  • milk - 1 1/5 cups (300 ml)
  • sugar - 1 1/5 cups (300 g)
  • salt - a pinch
  • butter - 4/5 cup (200 g)
  • lemons - 1 lemon’s zest
  • vanilla - 2 powders
  • raisins - 1/3 cup
  • almonds - 1.8 oz (50 g)
  • sugar - for sprinkling

How to cook

2-3 tablespoons milk are heated with it is mixed yeast, 2-3 tablespoons flour and 1 tablespoon sugar. The mixture is covered with a cloth and allowed to rise. The flour is sieved twice in a pre-warmed vessel - this will let more air in it.

Flour is put in a large bowl, in the middle make a well and the effervescent yeast is added to lightly beaten eggs, the remaining fresh milk, sugar, zest, vanilla, a little salt and 3.5 oz (100 g) melted butter. Blend into a smooth dough by kneading with hands constantly immersed in fat. When the dough is prepared, it is put in a greased bowl, covered with a towel and placed on a warm place 86°F (30 °C) for about 2 hours until doubled in volume.

Then the dough is kneaded again and add the rest of the oil, and again allow it to rise under the same conditions for a further 2 hours. From cake dough are formed 2-3 or 4 rolls that are entangled or put in a form used for the baking.

During shaping the raisins are added and again allowed to rise in a warm place for 30-60 minutes. Finally coat with beaten egg yolk and sprinkle with almonds and sugar. Bake in a thoroughly oiled pan for 30-40 minutes at 356°F (180°C).


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