Easter Bread
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Chop the onions. Set aside.
02. Remove the casing from the Tuscan sausage and shred it. Place in a bowl.
03. Cut the ham and the green, yellow, and red bell peppers into small cubes and mix with the sausage.
04. Add the reserved chopped onion and the sliced green and black olives. Mix.
05. Set aside.
PREPARATION
01. Place the Zeelandia Baguette, the egg yolks, and the olive oil in the mixer.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the windowpane effect is achieved.
04. Divide into 415 g portions. Pre-shape into rounds.
05. Cover with plastic. Let rest for 15 minutes.
06. Roll each dough into a square shape (30 x 30 cm).
07. Spread the reserved filling (approximately 400 g) over each dough.
08. Shape into loaf form.
09. Place in prepared smooth baking trays.
10. Set aside.
FINISHING
01. With the aid of a whisk, mix the egg yolks, milk, olive oil, and salt.
02. Brush the surface of the reserved breads.
03. Make slashes (3 cuts).
04. Let ferment in a fermentation chamber (32ºC) for approximately 30 minutes.
05. Bake at 190°C for approximately 50 minutes in a steam deck oven.
Tips
* Turbo oven with steam: 160°C for approximately 40 minutes.
Yield
4 Units of 712 g
Equipment
Mixer , Steam Oven , Scale , Smooth Baking Trays , Knife , Brush , Bowl , Dough Cutter , Cutting Board , Fermentation Chamber , Whisk
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 125 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 363 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Easter Bread
Ingredients
Part Acabamento
Part Recheio
How to make it
FILLING
01. Chop the onions. Set aside.
02. Remove the casing from the Tuscan sausage and shred it. Place in a bowl.
03. Cut the ham and the green, yellow, and red bell peppers into small cubes and mix with the sausage.
04. Add the reserved chopped onion and the sliced green and black olives. Mix.
05. Set aside.
PREPARATION
01. Place the Zeelandia Baguette, the egg yolks, and the olive oil in the mixer.
02. Add part of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the windowpane effect is achieved.
04. Divide into 415 g portions. Pre-shape into rounds.
05. Cover with plastic. Let rest for 15 minutes.
06. Roll each dough into a square shape (30 x 30 cm).
07. Spread the reserved filling (approximately 400 g) over each dough.
08. Shape into loaf form.
09. Place in prepared smooth baking trays.
10. Set aside.
FINISHING
01. With the aid of a whisk, mix the egg yolks, milk, olive oil, and salt.
02. Brush the surface of the reserved breads.
03. Make slashes (3 cuts).
04. Let ferment in a fermentation chamber (32ºC) for approximately 30 minutes.
05. Bake at 190°C for approximately 50 minutes in a steam deck oven.
Tips
* Turbo oven with steam: 160°C for approximately 40 minutes.
Yield
4 Units of 712 g
Equipment
Mixer , Steam Oven , Scale , Smooth Baking Trays , Knife , Brush , Bowl , Dough Cutter , Cutting Board , Fermentation Chamber , Whisk
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 125 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 363 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.