* Exported from MasterCook *
Bread, Pull-Apart Easter Blossom Bread
Recipe By :Sarah-May
Serving Size : 20 Preparation Time :0:45
Categories : Bread Bread-Bakers Mailing List
Holidays Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups all-purpose flour -- or more if needed (divided)
1 tablespoon rapid rise yeast
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup unsalted butter
1 3/4 cups milk
3 eggs -- beaten
1 lemon -- zested and juiced
1 egg yolk
1 tablespoon water
1/2 cup seedless raspberry jam
1 cup confectioner's sugar
A rich eggy dough is twisted into pretty flowers, then filled with
jam in this decadent Easter bread. Be sure to look at the pictures at
<http://allrecipes.com/recipe/pull-apart-easter-blossom-bread/> for
how it is formed. Lemon curd is an option to replace the jam.
Original recipe makes 2 10-serving loaves
In a large bowl, whisk together 4 cups of flour, the yeast, white
sugar, and salt. In a saucepan over low heat, melt the unsalted
butter with the milk until the mixture is warm, about 110 degrees F
(43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture
into the beaten eggs, then return the egg mixture back into the
remaining milk mixture. Stir the lemon zest into the liquid
ingredients (set aside lemon juice for later). Pour the liquid
ingredients into the flour mixture, and stir until thoroughly combined.
Add enough flour to make a soft dough; turn the dough out onto a
floured surface, and knead until smooth and elastic, 8 to 10 minutes.
Place dough into an oiled bowl, and turn the dough around to cover
surface lightly with oil. Cover the bowl with plastic wrap, and allow
to rise in a warm place until doubled, about 1 hour. Punch down the
dough, and allow to rest for 10 minutes.
Divide the dough in half, and roll each half into a round ball. On a
floured surface, roll out a ball into a 12" circle. Place a drinking
glass, face down, into the center of the circle to prevent cutting
the dough too far into the center. Cut the dough with a knife, from
the edge of the dough circle to the rim of the glass, into quarters.
Cut each quarter into 5 narrow wedge-shaped strips. (Center of the
dough is uncut.) Remove the drinking glass. There are 20 narrow
wedge-shaped strips surrounding the uncut center of the dough.
Pick up two adjacent strips, and twist them together about 4 times;
pinch the ends of the two pieces together at the top. Gently coil to
form a rough flower shape. Arrange the round into the middle of the
circle, where the drinking glass was.
Pick up two more adjacent strips, and twist and pinch them as before;
coil them into a rough round, and arrange the new petal next to the
center rosette. Repeat with remaining 16 strips, twisting and
pinching them in twos, coiling and arranging them into 8 more petals
around the center rosette. Finished bread has 9 petals surrounding
the center round. Repeat steps with the second ball of dough to make
two breads.
Grease a baking sheet, or line with parchment paper. Place the shaped
breads onto the prepared baking sheet, reshaping them into rounds if
needed; cover with a clean kitchen towel, and place into a warm spot
to rise until almost doubled, 30 to 45 minutes.
Preheat oven to 375F (190C). Beat the egg yolk with water in a small
bowl, and brush the mixture over both the breads.
Bake in the preheated oven until the breads have turned golden brown,
about 25 minutes. Allow to cool.
Use your fingers to gently deepen the indentations in the center of
each petal, and fill each with about 1/2 to 1 teaspoon of raspberry
jam. Mix the reserved lemon juice and confectioners' sugar in a bowl
to form a glaze; drizzle the glaze in thin lines all over both the
breads. Allow glaze to set. To serve, pull the petals apart.
Source:
"allreccipes.com"
S(Internet address):
"http://allrecipes.com/recipe/pull-apart-easter-blossom-bread/";
Start to Finish Time:
"3:50"
T(cooki):
"0:25"
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Per Serving (excluding unknown items): 269 Calories; 7g Fat (22.4%
calories from fat); 6g Protein; 46g Carbohydrate; 1g Dietary Fiber;
58mg Cholesterol; 53mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.