Almond Easter
Recipe for almond Easter with protein glaze
Ingredients
| FOR THE DOUGH: |
| wheat flour 800 g |
| yeast 40 g |
| milk 280 ml |
| cream (35%) 100 ml |
| butter 230 g |
| eggs 2 pcs |
| yolks 7 pcs |
| sugar 180 g |
| vanilla sugar 20 g |
| Marsala liqueur 150 g |
| candied orange 100 g |
| almonds (unpeeled) 150 g |
| salt |
| FOR THE GLAZE: |
| egg white 1 pc |
| powdered sugar 20 g |
| almond flour 20 g |
| almonds (raw) 70 g |
Instructions
Step 1
Dilute yeast in warm milk, add 100 g of flour and mix thoroughly. Cover the container with a towel and put in a warm place for 1 hour.
Step 2
When the okra increases in volume, add another 150 ml of warm milk and 100 g of sifted flour, mix thoroughly and put in a warm place for 1 hour.
Step 3
Spread the flour on the table, make a depression in the center, pour in the melted butter (only 200 g) and cream. Add the yolks and eggs, sugar, vanilla sugar and salt. Mix the dough thoroughly with your hands until elastic, about 20 minutes. If the dough is very stiff, add a little warm water to make it soft and easy to pull away from your hands.
Step 4
Add the blanched almonds to the dough and knead well again so that the nuts are evenly distributed. Grease round molds with butter, fill the molds halfway with the dough, cover with a towel and leave in a warm place for about 2 hours.
Step 5
For the glaze, beat the white of one egg, but not until frothy. Add the almond flour to it, mix gently, pour it on top of the belt dough and sprinkle with chopped almonds. Bake in a preheated oven to 220 ° C for 10 minutes, reduce the temperature to 170 ° C and bake for another 30-35 minutes, until the crust is brown.
