COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von oetker.de genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von oetker.de zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von oetker.de anzuzeigen.

Easter Sharing Bread

This delicious bread contains chocolate, apricots and marzipan, topped with flaked almonds and a delicate almond drizzle icing.

10 Portions

Medium 60 Minutes

Ingredients

Ingredients

For the recipe Easter Sharing Bread

:

500 g White Bread Mix
5 g Plain Flour (for dusting)
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks (1 pack)
100 g Dried Apricots (3 1/2 oz), chopped
100 g Dr. Oetker Ready to Roll Marzipan (3 1/2 oz), chopped

To decorate:

50 g Icing Sugar (2 oz)
1 ml Dr. Oetker Moroccan Almond Extract (a few drops)
15 g Flaked Almonds (1 tbsp), toasted

Preparation

Preparation

1

Make up the bread mix with water according to the pack instructions and knead and rest as directed.

2

Put the dough back in a mixing bowl, press down the top with your knuckles to make a pit and add the Chocolate Chunks, apricots, and Marzipan. Use your hands to squeeze and twist the ingredients into the dough until they are evenly distributed – this will take about 5 minutes.

3

Turn on to a lightly floured surface, knead gently for 1 minute then shape the dough into an approx. 50cm (20inch) long sausage. Twist like a rope and shape into an approx. 20cm (8inch) wide ring by bringing the two ends of the dough together and pinching them to seal.

4

Line a baking tray with baking paper and carefully transfer the dough ring on to the tray. Cover with a piece of cling film brushed lightly with vegetable oil and leave to prove in a warm place until doubled in size – between 45 minutes and 1 hour.

5

Ten minutes before baking, preheat the oven to 200°C (180°C Fan oven, 400°F, gas 6). Make up the Egg White Powder according to the pack instructions. Discard the cling film from the dough, and brush the dough with egg white. Bake in the oven for 20 minutes, then reduce the temperature to 180°C (160°C Fan oven, °F, gas 4) and bake for a further 15 minutes until richly golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool.

6

To decorate, sift the icing sugar into a bowl. Add a few drops of Almond Extract and 5-10ml (1- 2 tsp) warm water to make a smooth, drizzling icing. Spoon over the top of the bread and sprinkle with toasted almonds. Leave for a few minutes to set before serving. Happy Easter!

1 portion = 77g

Nutritional Information For the recipe Easter Sharing Bread

Per serving Per 100g/ ml
Energy 1124kJ
267kcal
1291kJ
306kcal
Fat 7g 8g
Carbohydrate 42g 48g
Protein 7.5g 8.6g