Shopping list
for the bread dough
1 sachet dried yeast
1 teaspoon sugar
60 ml warm water
60g butter
125 ml milk
1 free-range organic egg
375g flour
½ teaspoon salt
50g fine sugar
for the filling
120g soaked sultanas
zest of ½ lemon
45g brown sugar
½ teaspoon of cinnamon
for the icing
50g icing sugar
a few drops of lemon juice
some water
The Easter Crown looks impressive but is really very easy to make. Because of the many photos it looks like it takes a lot of time and work but that is not too bad. You work in aphases, for example because the bread dough has to rise in between. So even though you are busy for an afternoon, in between you also have free hours ;)) In these boring times it is a fun job with a terrific tasting Easter Crown at the end!
1. The preparations
Stir the yeast with a teaspoon of sugar together.
Stir in the water and set the mixture aside for 15 minutes.
Stir the brown sugar, zest and cinnamon together.
Add the sultana's to the mixture, stir all together and put aside.
Stir to combine flour, salt and sugar.
Make a well in the center, put the bowl aside.
Melt the butter and stir it into the milk.
Allow the butter mixture to cool.
Beat in the egg.
Until it is well combined.
Have the yeast mixture at hand.
Now you make the dough
Pour both mixtures into the well.
Stir - using a fork - from the inside out.
Slowly draw the outer flour into the center.
Use the fork until the stirring gets to heavy.
Quickly knead the dough by hand.
Sprinkle flour on a baking mat.
Knead the dough until smooth.
Place the dough in a clean bowl.
Cover the dough with a clean tea towel and allow it to rise for at least 1 hour.
How to make the Easter Crown
Check if the dough has risen.
It should be doubled in volume.
Tip the dough on a baking mat.
Roll a rectangle of 23x40cm.
Spread the filling on the dough.
Roll it lightly into the dough.
Roll the dough from the long side.
Form the cylinder into a ring.
Seal the edges of the cylinder and the ends of the ring with a little water
Use a sharp knife to cut 12 pieces, almost through.
Twist the rolls until they lie flat.
Cover with the tea cloth, rise for 1 hour again.
Place the crown on baking paper on a baking tray.
Bake the Easter Crown
Preheat the oven to 200°C
Slide the crown into the middle of the oven.
Bake for 25 minutes until cooked and golden.
Let the crown cool slightly, on a wire rack.
How to make the glaze
Put icing sugar, lemon drops and water into a bowl.
Stir it until it is a thick but still liquid glaze.
Let the glaze trickle from a spoon over the hot Easter Crown.
Allow the glaze to set.
Delicious with coffee and tea or at Easter breakfast!
Happy Easter Day!