Recipes

Vanochka - Easter Bread

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

Ingredients

Weight/
Volume
Ingredients
2 tspn Wallaby dry yeast
600 g Laucke Crusty White Flour
130 g Butter
2 tbsp Sugar
1 tbsp Vanilla Sugar
1 tspn Grated Lemon Rind
Pinch Salt
1 Egg
350 ml Milk including egg
30 g Candied lemon peel or orange and lemon
30 g Slithered Almonds
40 g Sultanas

Method

  1. The Dough

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

  2. Then crack an egg into a measuring jug and top up with milk until you have 350ml 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 40g 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

    Pre-heat 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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