Each spring, my husband’s grandmother would bake Easter bread, unfortunately, her recipe was lost over the years, but we recently got the next best thing: his Aunt Rose’s version. The result was a sweet, light-yellow, brioche-style bread with a crisp crust and delicate crumb. While the bread is delicious on its own, we especially like it toasted with butter and orange marmalade! —WeLike2Cook
warm milk (120° to 130°)
active dry yeast
currants (or raisins)
citron or other candied fruit
In This Recipe
In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.
Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.
Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.
Cover and let rise again until doubled, about 30 minutes.
Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.