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Easter sweet bread - yeast dough with Xucker

Easter sweet bread - yeast dough with Xucker

An Easter sweet bread (Hefezopf) should be fluffy and beautifully soft. Spread with butter and fruit spread, the Easter sweet bread becomes a sweet moment of indulgence. For this Easter sweet bread recipe, we're exceptionally foregoing the use of whole wheat flour to allow the yeast to work beautifully and create an airy brioche. Baking Easter Sweet Bread with Xucker instead of Sugar Should you not want to forgo your fiber, the recipe also works wonderfully with a portion of whole wheat flour.

⏱️
Total Time
50 min
📊
Difficulty
Medium
🔥
Calories
211

Instructions

  1. Warm the milk until lukewarm and dissolve the yeast in it.
  2. Place the flour in a large bowl and press a well into the center. Pour in the milk and cover with a little flour. Let the yeast activate for 5 minutes.
  3. Then add all the remaining ingredients to the pre-dough and knead into a smooth dough. The longer the dough is kneaded and worked, the more elastic it will become.
  4. Cover with a damp cloth and let it rise in a warm place for at least 60 minutes.
  5. Knead the yeast dough again thoroughly and divide it into three parts. Shape these into long strands and braid a loose braid.
  6. Place the braided loaf on a baking sheet lined with parchment paper, cover again with the damp towel, and let it rise in a warm place for another 30 minutes.
  7. Preheat the oven to 190 °C (375 °F).
  8. Whisk the egg yolk and brush it onto the loaf.
  9. Once the oven is hot, bake the Easter sweet bread for about 20 minutes until golden brown.
  10. After baking, let it cool completely, then glaze the Easter sweet bread with Xucker icing and sprinkle with chopped almonds, as desired.

Ingredients

Products Used