Recipe of Easter Bread

Join me and let's see how to make Easter Bread

Instructions:

Step 1
• Marinate, 24 hours before, the fruits candied in rum and the lemon zest, cover them with film and leave at room temperature.
Step 2
• 2 to 3 hours before starting preparation, take out the butter at room temperature to soften. After that time, stir well with the sugar and the chancaca until completely integrated.
Step 3
• Tip: Put the mixture in a preheated oven at maximum temperature for 15 to 20 seconds, to finish homogenizing the mixture.
Step 4
• Add the eggs one by one, stirring well.
Step 5
• Sift the flour with the baking powder and then add to the mixture.
Step 6
• Now is the time to add the milk, or if you prefer an apple or plum puree (peeled, cut, cooked and blended beforehand)
Step 7
• Add the powdered spices, cinnamon, nutmeg and cloves
Step 8
• Add the honey and vanilla extract and stir again.
Step 9
• Strain the candied fruits and reserve the rum from the macerate; integrate the fillings of fruits, raisins, almonds, walnuts and candied oranges with the mixture.
Step 10
• This amount works for 3 medium Easter breads, you can use removable molds and place baking paper capsules inside them. We do not recommend placing the capsules alone because they tend to break. The idea of using the mold is to support the capsule. Another alternative is to butter and flour the molds, so you can do without the capsules.
Step 11
• For the filling, take care not to exceed ¾ of the capacity of the capsules or the mold.
Step 12
• Preheat the oven to 180º heat up and down.
Step 13
• The baking time varies from 1 hour to 1 hour 20 minutes, depending on the oven at 180º. After the hour, it can be opened and pricked with a toothpick to verify that it is already cooked, you will know when when you puncture the center, it comes out dry.
Step 14
• Remember that the times we indicate may vary, and may be even longer.
Step 15
• If you make Easter bread in individual portions, such as cupcakes, they should be baked at the same temperature, that is 180º for about 20 to 25 minutes approximately.
Step 16
• Once baked, remove from the oven and paint them with the rum that you reserved from the maceration of the fruits. Let it cool to room temperature and after about 25 minutes, unmold it, if you use molds instead of capsules.
Step 17
• If you are going to store them, we recommend that you do it inside a closed bag, its duration is approximately 3 weeks.