Holiday Bread For Easter

Name: Holiday Bread For Easter
Ingredients: FOR THE SPONGE; 1 cup milk, at room temperature; 1 package dry active yeast (2 1/4 teaspoons); 1 cup all-purpose flour (125 grams); FOR THE DOUGH; 1/4 cup currants (30 grams); 3/4 cup golden raisins (100 grams); 1 cup dried cranberries or dried cherries (125 grams); 1/4 cup diced dried apricots or dried mango (30 grams); 1 tablespoon rum; 2 eggs plus 3 egg yolks; 12 tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature; 1 teaspoon almond extract; 4 cups all-purpose flour (500 grams), plus extra for dusting; 1 teaspoon fine salt; 1/2 cup sugar (100 grams); 2 teaspoons anise seeds; 1 teaspoon ground cardamom; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 3/4 cup slivered almonds (70 grams); 1 tablespoon milk; Sugar or pearl sugar for topping, optional

23 ingredients

1 steps

Ingredients

FOR THE SPONGE
1 cup milk, at room temperature
1 package dry active yeast (2 1/4 teaspoons)
1 cup all-purpose flour (125 grams)
FOR THE DOUGH
1/4 cup currants (30 grams)
3/4 cup golden raisins (100 grams)
1 cup dried cranberries or dried cherries (125 grams)
1/4 cup diced dried apricots or dried mango (30 grams)
1 tablespoon rum
2 eggs plus 3 egg yolks
12 tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature
1 teaspoon almond extract
4 cups all-purpose flour (500 grams), plus extra for dusting
1 teaspoon fine salt
1/2 cup sugar (100 grams)
2 teaspoons anise seeds
1 teaspoon ground cardamom
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3/4 cup slivered almonds (70 grams)
1 tablespoon milk
Sugar or pearl sugar for topping, optional

Directions

1

{"0":"1. Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.","1":"2. Put currants, raisins, cranberries and mango in a small bowl and cover with hot water. Leave 10 min, then drain. Return to bowl and stir in rum.","3":"3. Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.","4":"4. In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)","6":"5. Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.","8":"6. Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a rack to cool."}