Recipes

Vanochka - Easter Bread

This recipe and photos was supplied by a Laucke customer - Laura Gilbertson.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
6 g Wallaby dry yeast 2 tspn
600 g Laucke Crusty White Flour 3¾ cups
130 g Butter ½ cup
25 g Sugar 2 tbsp
12 g Vanilla Sugar 1 tbsp
2 g Grated Lemon Rind 1 tspn
Pinch Salt Pinch
1 Egg 1
350 ml Milk including egg 1⅖ cups
30 g Candied lemon peel or orange and lemon ¼ cup
30 g Slithered Almonds ¼ cup
40 g Sultanas ¼ cup

Method

  1. The Dough

    Place all ingredients into your bread maker in order as per the Ingredients List.

  2. Crack an egg into a measuring jug, and top up with milk until you have 350 ml in total. Add this mixture to the other ingredients in the bread maker.

  3. Set bread maker on dough mode. 

    If you have a fruit alarm, place 40 g of sultanas in when the alarm sounds, if not place sultanas in during the last mixing stage, otherwise the sultanas fall to bits.

  4. When dough is ready, remove from bread maker bowl, place in oiled container with a lid, and let rise till almost double.

  5. To make the Easter Bread

    Preheat the oven to 180ºC fan forced or 200ºC standard oven.

    Divide into 2 equal portions. Knead lightly and make into rounds.
    Let rise until almost doubled in size.

  6. Then brush lightly with beaten egg, just before placing into the oven, cut a cross into the top using scissors. Place 4 whole blanched almonds evenly around the top.

  7. Turn oven down to 170 Deg C or 190 Deg C for non fan forced, and bake until nicely coloured, or about 35 – 40 minutes.

    When baked dust with icing sugar.

  • Specialty Breads
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