Easter BreadServes: 8-10 Prep Time: 30 Minutes + Resting Time Cooking Time: 25 Minutes
A European tradition, a wonderful Easter bread can be a delicious addition to your Easter table.
21 g dried yeast
2 tbsps Pureharvest Rice Malt Syrup
zest of 2 oranges
2 tsps cardamom
100 g butter at room temperature
3 hardboiled eggs dyed red with natural food colouring
Pureharvest Coco² Original to serve (optional)
Combine flour, yeast and a pinch of salt in a large bowl. Add soy milk, 2 beaten eggs, Rice Malt Syrup, orange zest, cardamom and 100ml warm water and mix until the mixture comes together.
Gradually add the butter, mixing it through after each addition, until a soft dough forms. Place dough in a lightly greased bowl, cover and leave to rise until doubled in size, around 40 minutes.
Preheat oven to 180ºC. Once dough is doubled in size, punch it down and divide into 3 pieces. Roll each piece into a 45cm log. Press logs together at one end to join, then plait them, and then press the end to seal. Place on a lined oven tray and set aside for 20 minutes.
Lightly beat the remaining egg and brush it over the bread, then gently push the red hardboiled eggs into the plait and bake for 25 minutes, or until golden and cooked through.
Serve with Coco² if desired.