Author Notes
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
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Ingredients
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1 cup
warm milk (120° to 130°)
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2 packets
active dry yeast
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4 cups
all-purpose flour
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1 cup
sugar
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1 teaspoon
salt
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2
eggs
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2
egg yolks
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3/4 cup
butter, softened
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1/2 cup
currants (or raisins)
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1/2 cup
citron or other candied fruit
Directions
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In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
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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.
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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.
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Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
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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.
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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.
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Cover and let rise again until doubled, about 30 minutes.
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Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.
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