Turmeric & Nigella Seed Easter Bread
This turmeric & nigella seed easter bread recipe from The Arabesque Table is the perfect braided easter bread to enjoy year-round. Grab a free printable recipe with pics to learn how to make and braid easter bread.
Equipment
- Pan
- Spoon
- Plastic Wrap
Ingredients
- 1 cup whole milk
- 6 tablespoon unsalted butter
- ¾ cup stevia
- 1 teaspoon salt
- ¼ cup water
- 5 ¾ cups all-purpose einkorn flour
- 2 tablespoon nigella seeds plus more for sprinkling
- 1 tablespoon turmeric
- 2 ¼ teaspoon active dry yeast
- 3 eggs
- ½ teaspoon pure vanilla extract
Instructions
- Wash your hands with soap and water. Measure the stevia (or sweetener of choice) using a kitchen scale. Kids can learn about units and conversions as they show readiness.
- Turn the stove on medium-low and heat up your pan. Pour the milk into the pan and add the stevia. Measure the salt with a measuring spoon and add that as well.
- Add the butter to the pan. Give it a stir. Once the butter is melted, turn off the stove and let it cool for 15-30 minutes.
- While the milk mixture is cooling, weigh the flour and transfer it to the stand mixer.
- Use your measuring spoon or your spice spoon to add the appropriate amount of nigella seeds, turmeric, and yeast for making this easter bread. Turn the mixer on low. Use the dough hook attachment to combine the ingredients. Turn off the mixer when finished.
- Crack 2 eggs into the pan of cooled ingredients. Wash your hands. Measure the vanilla with a measuring spoon and add to the pan. Use a spoon or whisk to combine.
- Add the egg mixture and water to the mixing bowl. Turn the mixer on medium-low to knead. The dough should be smooth and elastic when finished. If the dough is stiff, Reem suggests adding 1 teaspoon of water at a time until the dough is elastic. Turn off the mixer.
- Add a small amount of oil to a clean bowl and swirl it around before adding the easter bread dough. You can turn the dough around in the bowl to cover it with the oil. Cover it with a tea towel or plastic wrap and set it aside in a warm spot. The dough is ready when it's doubled in size, around 1 hour.
- Braid your dough in the baking slab or baking sheet you're going to bake it in. You can use parchment paper for a baking sheet. Cover with a damp tea towel. Let it rest for 1 hour.
- Turn the oven to 350 degrees Fahrenheit. Crack the remaining egg into a bowl and whisk. Use a basting brush to apply the egg wash to the entire loaf. Sprinkle more nigella seeds on top. Bake for 45-55 minutes. The easter bread will be dark golden brown and hollow when it's tapped. Turn off the oven when finished and let the loaf cool for about 30 minutes.
Notes
- The same amount of sugar or other sweeteners can be substituted for stevia
- Can be covered at room temperature for up to 2 days or frozen for 1 month
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/easter-bread
Nutrition
Calories: 280kcalCarbohydrates: 46gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 219mgPotassium: 84mgFiber: 7gSugar: 3gVitamin A: 267IUVitamin C: 0.2mgCalcium: 73mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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