Pull-Apart Easter Blossom Bread

Name: Pull-Apart Easter Blossom Bread
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 1 egg yolk; 3 eggs, beaten; 1 liters all-purpose flour, or more if needed (divided); 1 lemon, zested and juiced; 414 milliliters milk; 118 milliliters seedless raspberry jam; 0 teaspoons salt; 118 milliliters unsalted butter; 1 Tbsp water; 118 milliliters white sugar; 1 Tbsp rapid rise yeast

Pull-Apart Easter Blossom Bread might be just the bread you are searching for. This recipe makes 16 servings with 337 calories, 7g of protein, and 8g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have butter, flour, milk, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours and 50 minutes.

Instructions

In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later).

Ingredients you will need

Butter

Lemon Juice

Granulated Sugar

Lemon Zest

All Purpose Flour

Yeast

Egg

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.

Ingredients you will need

All Purpose Flour

Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.

Ingredients you will need

Dough

Punch

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle.

Ingredients you will need

Dough

Roll

Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center.

Ingredients you will need

Dough

Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters.

Ingredients you will need

Dough

Equipment you will use

Knife

Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.)

Ingredients you will need

Dough

Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.

Ingredients you will need

Dough

Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.

Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.

Ingredients you will need

Bread

Dough

Grease a baking sheet, or line with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.

Equipment you will use

Kitchen Towels

Baking Sheet

Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Bowl

Oven

Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.

Equipment you will use

Oven

Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam.

Ingredients you will need

Raspberry Jam

Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.

Ingredients you will need

Powdered Sugar