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Kouloures (easter bread)
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| Artist: |
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| Categories: |
Bakery, Breads, Easter, Eastern European, Greek, Pastry, Southern |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| pack | Dry yeast | | 1/2
| cup | Warm water | | 1/2
| cup | Boiling water | | 1
| tsp | Cinnamon, ground | | 3/4
| cup | Sugar | | 3
| | Eggs | | 1/4
| cup | Butter, melted | | 1/2
| cup | Warm milk | | 1
| tsp | Baking powder | | 1/2
| tsp | Salt | | 5
| cup | Flour (all-purpose) | | 1
| | Egg yolk, beaten | | | Sesame seeds | | 5
| | Eggs, hard-cooked, unshelled | | | -and dyed red |
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Procedures:
| 1 | Soften yeast in warm water and set aside. | | 2 | Combine boiling water and cinnamon; set aside. | | 3 | Combine sugar and eggs; beat well. | | 4 | Add melted butter to egg mixture and beat again. | | 5 | Skim off ?cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. | | 6 | Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. | | 7 | Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. | | 8 | Cover and let rise in a warm place until doubled in bulk. | | 9 | Brush loaves with beaten egg yolk and sprinkle with sesame seeds. | | 10 | Bake at 350 °F for 25 minutes or until brown. | | 11 | Push dyed eggs into bread immediately when loaves are removed from oven. |
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