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Armenian Easter Bread
Time: 24 mins
Ingredients
- 6 cups flour
- 1 cup butter, melted
- 1 cup milk, warmed
- 1/2 cup sugar
- 3 eggs
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons yeast
- 1/2 teaspoon mahleb, ground seeds (to taste)
- 1 teaspoon nigella seeds
- 1 egg yolk
- sesame seeds or poppy seeds (optional) or coarsely chopped blanched almond, for topping (optional)
Directions
- 1 Dissolve yeast in warm milk in Kitchen Aide.
- 2 Add sugar and melted butter.
- 3 Beat eggs and add, along with salt, ground mahleb and nigella.
- 4 Add flour gradually, one cup at a time until dough comes away from sides of bowl.
- 5 Knead 10 minutes until shiny and no longer sticky.
- 6 Place dough in oiled bowl, turn to coat outside with oil and cover. Put in a warm place to rise until doubled.
- 7 Divide into two or three balls.
- 8 Divide each ball into three and roll out with your hands to three long ropes.
- 9 Pinch all three ends together and braid loosely. Pinch ends and tuck under.
- 10 Cover and allow to rise again until doubled.
- 11 Brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds.
- 12 Bake for 20 minutes in preheated 400 degree oven.
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