Lazy Easter Sweet Bread (No-Knead, No-Shape)

Lazy Easter Sweet Bread (No-Knead, No-Shape) 00:00 Intro 02:15 Making the Batter 04:21 First Rise 05:01 Sugar Topping 05:32 Second Rise (Proof) 06:24 Baking 07:07 Cream Soak 08:09 Unmolding 08:49 How to Rewarm 09:02 Making the Dough a Few Days Ahead Recipe Source: https://youtu.be/ENBQMoRcQ9Q from @AlinaFooDee Batter: ===== 100g whole milk, warm (100F/38C) 1.5 tsp SAF instant yeast 40g granulated sugar 110g eggs weighed without shell at room temp (about 2 extra large) 50g unsalted butter at room temp, sliced 1 tsp vanilla 240g unbleached all-purpose flour (I use King Arthur) 3.5 g salt (1.25 tsp Diamond Crystal Kosher or just over 1/2 tsp Table Salt) Zest of 1 orange or lemon Put all the ingredients into the mixer bowl in the order listed. Mix with a paddle on medium-low until no lumps of butter remain. Scrape. Mix on medium for 4 min scraping down half way through. Scrape the dough into the center of the bowl, cover with plastic and let rise till doubled, 1-2 hours depending on the kitchen temp. Topping: ======= 75g granulated sugar 75 g unsalted butter at room temp cut into cubes 1/2 tsp vanilla tiny pinch of salt Combine all the topping ingredients in a small bowl and mash with a fork until combined. Refrigerate until needed. Proof and Bake: ============ 8 inch cake pan that is at least 2 inches deep 1 Tbsp room temperature unsalted butter 80 grams heavy cream (straight from the fridge is fine) Butter the cake pan with 1 Tbsp butter. Pour the batter into it and spread it out with a buttered spatula. Cover with plastic and let rise until doubled, 30-60 min. When it’s almost there, preheat the oven to 350F (180C) with a rack in the middle. With an oiled finger, poke holes all over the bread that go all the way down to the bottom of the pan (re-oil the finger after each hole). Crumble up the sugar topping and spread all over the top of the bread. Bake until a knife inserted in the center comes out clean, about 30 min. Poke holes all over the bread with a skewer and pour the cream into those holes, any crevices that formed on top of the bread, and around the edges of the crust. Try to pour slowly to keep some parts of the top crust cream-free to retain the crispness. Bake until the cream is completely absorbed, about 10 minutes. Cool for 3-5 minutes, run a spatula around the edges, flip onto a plate, and then onto another plate to return the sugar crust to the top. Cool for 5-10 minutes and serve. To rewarm: Put a piece on a plate and cover with a damp paper towel. Microwave just until warm, 10-20 seconds. Making the Batter a Few Days Ahead ============================ Reduce the yeast to 1/2 tsp. Increase the first rise to 3-5 hours. Put the batter into an oiled quart sized (1 L) container, cover tightly and refrigerate for 1-3 days. Get it out of the fridge 4 hours before you want to serve. Let the batter warm up for 1 hour. Pour it into a prepared cake pan. Increase the proof to 2 hours. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie