This recipe makes the classic Easter braid with raisins, almonds and lemon very easy for you to bake. It tastes delicious as part of your Easter lunch or brunch!
Ingredients:
2 teaspoons sugar or honey
120 ml (½ cup) warm water
1 ½ tablespoons yeast
120 ml (½ cup) milk
120 ml (½ cup) sugar
120 ml (½ cup) butter, unsalted
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
240 ml (1 cup) raisins
160 ml (⅔ cup) flaked almonds
160 ml (⅔ cup) candied lemon peel
950 ml (4 cups) flour
1 egg for the egg wash
80 ml (1/3 cup) flaked almonds for topping
125 ml (½ cups) confectioners’ sugar
lemon juice
Instructions:
Dissolve 2 tsp sugar in 175 ml (¾ cup) warm water. Sprinkle yeast over water and let stand for 10 min or until bubbly, then keep in warm place. Heat milk in saucepan and add sugar, butter and salt.
Dissolve sugar, then take off heat and let cool to 45°C (113°F). Once cooled, pour mixture into large mixing bowl, add yeast mixture, and stir, then mix in eggs as well.
Gradually mix in ⅔ of flour, with raisins, almonds, lemon zest, and vanilla. Beat dough thoroughly with wooden spoon or electric mixer. If dough is still sticky, add more flour until dough clings together and leaves sides of the bowl clean.
Turn dough out onto lightly floured surface and knead an additional 3 to 4 min. Divide dough into two parts, one larger and one smaller, at an approximate ratio of ⅔ and ⅓, then further divide each part in thirds. Roll each piece of dough into long roll.
Braid small pieces into one braid and large pieces into another. Brush large braid slightly with beaten egg white on top. Lay small braid on top of large braid.
Transfer onto greased baking sheet and let rise.
Once risen, brush dough braid with egg wash very gently and sprinkle with flaked almonds. Bake for 40 to 50 minutes in oven preheated to 200°C (400°F). If braid is browning to quickly in the oven, cover with tin foil.
To make sugar glaze, add together icing sugar and lemon juice and mix. If mix is too thick, carefully add small amounts of warm water until mixture flows in line when dripping from spoon.
When done baking, remove braid, and immediately glaze, then let cool completely before slicing.
