Egg Bread is my favorite Easter food, actually. Forget ham and eggs. I'll take a slice of egg bread anytime.
The truth is, I only – exclusively – eat it at Easter though it is fairly easy to make. But, as with all things, when you have too much of one thing, you do not like it anymore, so I try to avoid that.
So last Saturday, the day before Easter, I set up to make this delicious recipe again. As I said, it’s fairly easy to make. You mix the ingredients from the recipe (see recipe below) and leave the dough to proof for about an hour. Make sure there is not a breath of cold air, otherwise, your dough may collapse. I proof my dough in the oven, I shut the door but do not turn the oven on. This way I prevent any cold air to come near the dough.
While my dough was proofing, I made a quick trip to the grocery store. I had just enough time.
Once your dough has risen, you take it out of the bowl, knead it a bit more, then divide the dough into 3 pieces, shape into large balls and place on your baking tray. Leave to proof for another 20 minutes.
Then, you spread a beaten egg gently all over the dough balls (with a brush, or – as in my case – my hands) and cut an Y shape on top of the dough balls with a sharp knife.
And then, in the oven they go to bake for about 30 minutes at 180°C. And when they come out again they fill your house with the most delicious smell that will make your mouth water and your SO say “Can we eat this now?”
- 500 g flour
- 1 packet of dry yeast
- pinch of salt
- 100 g butter
- 250 ml luke-warm milk
- 4 egg yolks
- 4 tbs sugar
- 1 ts rum
- 1 packet vanilla sugar
- grated peel of 1 lemon
- 1 egg
- Prepare your yeast: mix 100 ml of luke-warm milk, 1 ts flour, a pinch of sugar and the dry yeast. Mix well and set aside to proof for about 10 minutes. You can also use regular yeast (52 g).
- Melt butter. Mix egg yolks and sugar into a foamy mix. Add rum, vanilla sugar, lemon peel and melted butter. Combine well.
- In a bowl, sift your flour and make a well in the middle. Sprinkle a pinch of salt by the edge of the bowl. Make sure the salt and yeast do not come into direct contact. Pour your yeast mix in the middle of the well, and fold in the flour gently. Then, add the egg mixture and the remaining milk and fold into the flour. Continue by hand-kneading the mixture into a smooth dough. The dough should be smooth and flexible. Shape into a ball, cover with a napking and set aside to proof for about an hour.
- Once your dough has risen, take it out, knead it shortly, then divide into 3 pieces. Shape into balls and place on your baking tray. Leave to proof for another 20 minutes.
- Preheat oven to 180°C. Beat an egg into a bowl and spread it gently all over the dough balls (with a brush, or your hands) and cut an Y shape on top of the dough balls with a sharp knife.
- Place in oven and bake for about 30 minutes at 180°C until golden brown. Then, remove from oven and let cool on a cooling rack.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 207 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 72mg Sodium: 64mg Carbohydrates: 29g Fiber: 1g Sugar: 4g Protein: 5g
This egg bread keeps for a few days rather well. When it dries up you can dunk it in a latte for breakfast!
What’s your favourite Easter dish?
Did you make this? Please, let us know in the comments or on Instagram using #vibrantplate. Thanks!