Lazy Easter Sweet Bread (No-Knead, No-Shape)
00:00 Intro
02:15 Making the Batter
04:21 First Rise
05:01 Sugar Topping
05:32 Second Rise (Proof)
06:24 Baking
07:07 Cream Soak
08:09 Unmolding
08:49 How to Rewarm
09:02 Making the Dough a Few Days Ahead
Recipe Source: https://youtu.be/ENBQMoRcQ9Q from @AlinaFooDee
Batter:
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100g whole milk, warm (100F/38C)
1.5 tsp SAF instant yeast
40g granulated sugar
110g eggs weighed without shell at room temp (about 2 extra large)
50g unsalted butter at room temp, sliced
1 tsp vanilla
240g unbleached all-purpose flour (I use King Arthur)
3.5 g salt (1.25 tsp Diamond Crystal Kosher or just over 1/2 tsp Table Salt)
Zest of 1 orange or lemon
Put all the ingredients into the mixer bowl in the order listed. Mix with a paddle on medium-low until no lumps of butter remain. Scrape. Mix on medium for 4 min scraping down half way through. Scrape the dough into the center of the bowl, cover with plastic and let rise till doubled, 1-2 hours depending on the kitchen temp.
Topping:
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75g granulated sugar
75 g unsalted butter at room temp cut into cubes
1/2 tsp vanilla
tiny pinch of salt
Combine all the topping ingredients in a small bowl and mash with a fork until combined. Refrigerate until needed.
Proof and Bake:
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8 inch cake pan that is at least 2 inches deep
1 Tbsp room temperature unsalted butter
80 grams heavy cream (straight from the fridge is fine)
Butter the cake pan with 1 Tbsp butter. Pour the batter into it and spread it out with a buttered spatula. Cover with plastic and let rise until doubled, 30-60 min. When it’s almost there, preheat the oven to 350F (180C) with a rack in the middle. With an oiled finger, poke holes all over the bread that go all the way down to the bottom of the pan (re-oil the finger after each hole). Crumble up the sugar topping and spread all over the top of the bread. Bake until a knife inserted in the center comes out clean, about 30 min. Poke holes all over the bread with a skewer and pour the cream into those holes, any crevices that formed on top of the bread, and around the edges of the crust. Try to pour slowly to keep some parts of the top crust cream-free to retain the crispness. Bake until the cream is completely absorbed, about 10 minutes.
Cool for 3-5 minutes, run a spatula around the edges, flip onto a plate, and then onto another plate to return the sugar crust to the top. Cool for 5-10 minutes and serve.
To rewarm: Put a piece on a plate and cover with a damp paper towel. Microwave just until warm, 10-20 seconds.
Making the Batter a Few Days Ahead
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Reduce the yeast to 1/2 tsp. Increase the first rise to 3-5 hours. Put the batter into an oiled quart sized (1 L) container, cover tightly and refrigerate for 1-3 days. Get it out of the fridge 4 hours before you want to serve. Let the batter warm up for 1 hour. Pour it into a prepared cake pan. Increase the proof to 2 hours.
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I've always had luck softening butter in the microwave on Defrost mode, you just have to remember to flip it 90 degrees every 15 seconds or so. It gets perfectly soft with no melted spots.
❤❤❤Hello, new friend from Thailand. ????????????????Let's watch a good clip. and will come back to visit again????????????
Helen, don't take this wrong way but you look particularly stunning today!
I love Easter!!! Everyone getting together to worship the fertility goddess and the great Dagon who pushed the egg out of the Euphrates river for the resurrection of Nimrod. Her name has been transliterated many times over the years. Asteroth , Semiramis, Astarte, and now Easter. It’s sad how most people think it’s the Christian resurrection story of Christ even though it doesn’t come close to adding up to work out. However as long as everyone is still celebrating it with hiding eggs using the symbolism of the rabbit and still calling upon the name of our goddess Easter then I guess it is her who is still truly worshiped. Happy Ishtar day everyone. ????
Thanks for this 🙂 .
My favorite new way to get butter to room temp quickly is to run it through a cheese grater. Slightly messy but you don't lose too much butter, throw the grater in the dish washer. Just came up with the idea one day
Did u ever tasted Brazilian store bought panettone?
I'm making a version of your Earl Grey cake for my daughter's birthday tomorrow & macarons for my husband's family's gathering in Saturday, but was looking for a dessert for Easter and this just might be it! Easier than the cake & macs for sure!
Not critisizing, just noting: Panettone is not tipical for easter but for christmas, you are thinking of colomba, which is similar. Though they use the same dough recipe, colomba doesn't have rasins and only candid oranges, not other fruit. It also has a glaze with almonds and sugar pieces on top. The shape is also different, resembling a dove, which is also where the name comes from.
Let's just ignore the horrible thing you did in your last video and hope it goes away, right? IT WON'T GO AWAY! APOLOGIZE TO ANN!!!
I really appreciate the realistic perspective you gave because there’s almost always a catch. I just love that you expressed the catch. I feel it’s a 50/50 these days, being whether or not creators tell you about those things. So thanks ☺️
I had that bunny plate, with a cup and saucer! Wonderful to see it here, especially in context with this lovely bread. Happy Easter!
What good timing! I was looking for something yummy and new for an Easter dessert. Everyone contributes something. This will do it!
Sounds a lot like Deborah Madison’s yeasted sugar cake, but seems to be richer. I’ve always loved the crackly sugar crust in Madison’s recipe.
Paska buns with saffron and cardamom stuffed with poppyseed.
Does anyone else make these for Easter? If so what country are they from?
Looks like pound cake. ????
For good panettone you must come to Italy ????
Would adding the salt last after blending allow the yeast to enjoy the warm milk and sugar? Then blend the salt in.