Easter Bread

This recipe was meant to go on Easter but unfortunately my computer had a problem with iMovie. I had to put a tiny video clip to go with this recipe because the kneading part is a little bit different than other recipes. In order to get the perfect airy consistency, you need to fold the dough in a particular way that the air is incorporated in the dough. This is why I couldn't post the recipe without the video and it took me a while to fix iMovie. 

If we get back to the topic, Happy late-Easter everyone, 
I do not celebrate Easter but I love to bake things for my friends who do.
In middle school, one of my best friends' mother used to bake this in easter season. We loved the soft and sweet easter bread and enjoyed every crumb. I got the recipe from her mother but I did not have the chance to bake it own my own until I started a course in MSA, the culinary arts academy, during my winter break in MSA. I learned a lot and this recipe was one of them.

This time of the year, you can easily find easter bread also known as "paskalya çöreği" on the shelves of every single bakery in town with different variations but I like mine with mahlep (mahaleb) and topped with almond flakes. I believe that mahlep gives it a unique fragrant and a sweet taste. I hope you'll like this recipe:






Ingredients:

500 g. all purpose flour, sifted
More flour for dusting the working surface
220 ml. room temperature water
25 g. mahaleb/mahlep, wild cherry seeds (a spice)
115 g. caster sugar
10 g. instant yeast
80 g. butter (room temperature)
2 eggs

For the top:
1 egg yolk
20 g. unsalted almond slices/ flakes

Directions:
1) Mix the water, instant yeast, sugar and eggs in a large mixing bowl using the paddle attachment if you are using a stand electric mixer or with a wooden spoon.

2) Slowly add in the flour, mahlep,  butter and mix the bread dough using the bread hook attachment or your hands.

4) After you have a smooth dough, transfer it on a light floured surface and knead the dough. The easter bread needs to have an airy texture to make it soft. This is why the kneading part is a little bit different.

By using your 4 fingers except your thumb, lift the dough softly from both ends and place it on the counter where the long stretched parts are away from you. Fold the remaining part of the dough over the stretched legs and pull your fingers from the dough. Now make the same process from the sides, and then from the front... etc. until you have a dough which doesn't stick to the top of your hands.

P.S.This video was taken with the kind help of my grandfather. 

5) Divide the dough into 12 equal pieces and roll them into smooth tiny balls. Cover them with plastic wrap and let them rest for 30 minutes.

6) Roll each little piece of dough into 2 cm thick strips. They have to be thick otherwise they will break when you are braiding them.

7) Take 3 strips and bind them from the top tip. Take the piece on the right and place it in between the remaining two pieces. Then take the strand on the left and place it in the middle of the other two. Continue until you have a thick braid. Bind the tip at the end and transfer the dough to a baking tray.
Continue the process with the other pieces. Cover with plastic wrap and let rise for 45 minutes to 1 hour.

8) Preheat the oven to 150 degrees C.

9) Brush the breads with egg yolk and sprinkle with almond flakes/slices. Put the baking tray into the oven and bake until the top of the breads are golden brown.

Enjoy.