Ingredients
- 1 cup (250ml) warm water, divided
- 1 tablespoon (11g) active dry yeast
- 3/4 cup (170g) plus 1 tablespoon granulated sugar
- 750g (about 5 1/2 cups) all purpose flour (may need additional while kneading, about 1/4 cup)
- 1 teaspoon salt
- 1 stick (4oz or 114g) unsalted butter, cut into cubes
- 3/4 teaspoon pure lemon extract
- 4 large eggs, lightly beaten
Egg Wash
- 1 large egg beaten
- 1/2 tablespoon water
Hard Boiled Eggs
- 4 Large eggs
- Skin of 2 onions
- 1 teaspoon salt
Instructions
- In a small bowl, combine 1 tablespoon sugar and 1/4 warm water. Lightly sprinkle 1 tablespoon dry yeast over the mixture. Allow to sit for 5 to 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cubed butter. Mix on low speed to combine. Add in the eggs, sugar, remaining 3/4 cup warm water, lemon extract, and yeast mixture. Mix on low speed to combine. Mixture will be slightly wet. Switch to dough hook. Mix on medium-low speed for about 10 minutes. You may need to add additional flour, 1 tablespoon at a time during mixing if the dough feels too wet. You want to knead the dough until it is smooth and elastic, and tacky but not sticky.
- Coat a large bowl with vegetable oil. Shape dough into a ball, put into the bowl and turn to coat with the oil. Cover the bowl lightly with plastic wrap and set aside in a warm draught free area (I put into my oven with light turned on), for about 2 hours or until dough has doubled in size.
- Meanwhile, bring 4 eggs (brown or white), salt, and peel of 2 yellow onions to a boil in a medium saucepan. The onion skin acts as a natural way to colour the white eggs brown, or enhance a brown egg. Once boiling turn off heat and allow eggs to sit for about 10 minutes. Remove eggs from water, and reserve.
- Adjust rack to middle position and preheat oven to 350 degrees F. If using a baking stone, put in oven to preheat, or brush an upside down baking sheet with butter or oil. Reserve a small amount of dough, about 1/2 cup, to make cross decoration. Knead the remaining dough a few times to get the air out. Shape into a circle and gently press the unpeeled hardboiled eggs into the dough. Create 2 long, flat pieces of dough to place over the eggs. Place the dough strips over the eggs and press the ends into the round dough to create a cross.
- Brush the entire top of the dough with the egg wash.
- Bake for 35 to 40 minutes until the top is golden brown and there is a hollow sound when tapped. Set aside to cool.
Notes
Storage: 3 days wrapped at room temperature, or wrap tightly and freeze for up to 1 month
Enjoy and Good Luck!
Enjoy and Good Luck!
