Tangzhong

1. Put the water and PureSpelt flour in a pot .
2. Stirring constantly, bring the mixture to a boil and let thicken until it’s the consistency of pudding.
3. Transfer the mixture to a bowl, cover, and let cool completely in the fridge.

Soak for Easter Bread

4. Mix the raisins with some orange juice.
5. Cover and let soak for at least 2–3 hours, but ideally overnight.

Dough

6. Put all the ingredients for the dough into a stand mixer and begin mixing on low speed.
Note: Since PureSpelt is more delicate than wheat, the dough should not be kneaded too quickly.
7. Increase the speed and mix the dough for about 8 minutes, until it pulls away from the sides of the bowl and it passes the windowpane test.
8. Divide the dough into 2 equal pieces. Shape one piece into a round.

Dough for the Easter Bread

9. Return the unformed half of the dough to the mixer and add the raisin and almond mixture.
10. Knead briefly until everything is evenly distributed.
11. Shape the dough into a round and let both dough pieces rest, covered, for about 60–90 minutes.

Forming

12. For the Easter bread, place the dough with the almonds and raisins on a lightly floured work surface and divide it into two equal pieces.
13. Dip the top of the dough in flour and shape loosely into 2 rounds.
14. Shape the dough into tighter rounds, then place them on a baking sheet lined with parchment paper, and brush them with egg.
15. For the Easter Zopf, divide the remaining dough into three equal pieces.
16. Shape the pieces into rounds, let them rest briefly, and then roll them into even strands.
Tip: If the strands tear while rolling, let the dough rest briefly in between.
17. Press the three strands together at the top and braid them into a three-strand braid.
18. Place the braid on a baking sheet and brush it with egg.
19. Let the dough rise at room temperature for 40–50 minutes.

Baking

1. Preheat the oven to 180°C (convention).
2. Alternatively: bake at 160–170°C (convection) (two baking sheets can be used at the same time).
3. Brush the pastries with egg a second time before baking.
4. Sprinkle the Easter Zopf with slivered almonds and pearl sugar.
5. Sprinkle the Easter breads with pearl sugar and score them crosswise.
6. Easter Bread: Bake for about 25 minutes.
7. Easter Zopf: Bake for about 35 minutes.

Storage

The bread will keep in a cloth bag (or bread box) for about 3–4 days. Wrapped in plastic it keeps in the freezer for about 2 months.

Tip

If you can't bake the bread all at once, keep the additional loaves in the fridge until the oven is free (this prevents over-proofing).

Source:

IG Dinkel, Marcel Paa