2 ts Dry yeast
5 oz Warm water; (110 degrees)
1/3 c Granulated sugar; plus
1 tb Granulated sugar
2/3 c Warm milk
4 Eggs; room temperature
5 tb Butter; room temperature
3 tb Vegetable oil
2 ts Kosher salt
6 1/2 c Unbleached all-purpose flour
1 tb Ground cardamon
(roast whole pods; grind and
-pass through
A sieve)
1 c Golden raisins
6 Eggs; uncooked, but
Colored with bright dyes
=== GLAZE ===
1 c Powdered sugar
2 tb Milk
Mix yeast and warm water. Set aside. Whisk sugar, warm milk, eggs,
soft butter, and oil together in a large mixing bowl. Set aside. Put
flour, salt and ground cardamon in a bowl of a stand-alone mixer,
stir to combine. Pour yeast mixture and egg mixture into dry
ingredients. Mix on first speed until dough comes together, scraping
bowl often. Mix on speed 2 for a few minutes until dough smooths out.
It will still be very gloppy. Place raisins on top of dough and allow
the dough to rest for 20 minutes. (This is the autolyse.) After
autolyse, knead in raisins and bring together until smooth (2 to 3
minutes on 2nd speed). Let dough rise 1 1/2 hours, then chill for 1
to 2 hours. Divide dough into 6 equal pieces, make ropes; twist
together and form a ring, leaving an opening in the middle. Place
round loaves on parchment-lined baking sheets. Let shaped loaves rise
until almost double in volume, then press in two colored, uncooked
eggs. Brush dough with egg white wash around the eggs. Preheat oven
to 400 degrees. Place pans of bread into oven then mist with water
from a “plant mister” 8 to 10 times. Bake for 10 minutes, then reduce
temperature to 350 degrees. Bake for an additional 15 to 20 minutes
or until golden brown. The loaves should be rotated to different
racks in the oven half way through baking. Cool loaves on wire racks.
In a small bowl whisk together powdered sugar and milk. When the
loaves are cool drizzle with glaze. This recipe yields 3 loaves.
Comments: Use “Paas”-brand Egg Coloring to color the eggs. Brown eggs
work best!
Yields
3 servings