Braided Easter Bread
Braided Easter Bread - A Spring Holiday Classic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 107 mg | (3 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 100 grams Cultured butter
- 1 sm can Saffron (0.1 gram or .003 ounce)
- 450 grams Pastry flour (some extra for kneading)
- 1 packet Dry yeast
- 70 grams sugar
- 180 milliliters milk
- 3 eggs
- 3 red beet, hard-boiled eggs
Preparation steps
Melt butter in a saucepan, stir in saffron, remove from heat and leave to cool slightly.
Combine flour and yeast in a bowl. Combine sugar, 160 ml (approximately .6 cup) milk, 2 eggs and butter. Add to flour and knead with dough hook of a hand mixer until smooth.
Cover dough and let rise in a warm place for about 1 hour, until volume has doubled.
Knead dough on a floured surface again, divide into 3 equal pieces and roll each into long, 2 cm (approximately 3/4 inch) wide ropes. Loosely braid dough pieces together.
Place braid on a baking sheet lined with parchment paper and shape into a wreath, connecting the ends. Cover and let rise for another 20 minutes.
Press hard boiled eggs about halfway into dough. Separate remaining eggs. Whisk egg yolks with remaining milk and brush onto wreath. Bake in preheated oven at 200°C (approximately 390°F) for 35-40 minutes. Remove, slice and serve.
