Cooking Instructions
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Step 1
Whisk
Milk (480 mL)
and an additional 2 tablespoons of milk together with the
Eggs (6)
,
Active Dry Yeast (8 g)
,
Granulated Sugar (400 g)
, melted
Unsalted Butter (225 g)
,
Salt (3 g)
,
Sour Cream (120 g)
, and
Vanilla Extract (5 mL)
in one large mixing bowl.
Step 2
Whisk in 4 cups of
All-Purpose Flour (1.1 kg)
. Aim to have a batter that is as thick as sour cream.
Step 3
Cover and let it rise in a warm place, like in an area where there's sunlight. You can also put this in an oven with a temperature of over 100 degrees F (38 degrees C) for about two hours.
Step 4
Add the five remaining cups of flour or about one cup of flour one at a time. Add flour until the dough no longer sticks to your hands. The dough should be soft.
Step 5
Stir in 1 1/2 cups of
Poppy Seeds (280 g)
and zest from
Lemons (3)
. Cover the mixture and let the dough rise by putting it in a warm oven for another 2 hours.
Step 6
Set your oven to 350 degrees F (180 degrees C).
Step 7
Bake for 30-35 minutes. Place it in the center of the oven. You’ll know that the bread is done when its top is golden brown. Let it cool to room temperature before you tear off the wrapper.
Step 8
When the bread is ready, whisk together
Powdered Confectioners Sugar (220 g)
with the Lemon Juice in a medium bowl. Pour this over the cooled Easter bread.
