Mini Easter breads

Materials:

  • 500 gram FunCakes Mix for Raisin Bread
  • 250 gram FunCakes Almond Paste
  • 1 jar FunCakes Dip ‘n Drip – Yellow
  • FunCakes Edible FunColours Gel – Bright Green
  • FunCakes Nonpareils – Spring
  • FunCakes Butterfly Mix
  • FunCakes Icing Sugar
  • FunCakes Magic Roll-Out Powder
  • 240 ml water
  • 20 gram soft unsalted butter
  • 14 gram dried yeast (2 bags)
  • 350 gram of welled raisins
  • Wilton Wide Glide rolling pin
  • Wilton parchment paper

Preparation:
Add the Mix for Raisin Bread, 240 ml of water, 20 gram of soft butter and 14 gram of dried yeast to a bowl and mix with a dough hook for 8 minutes to a smooth dough. Knead the raisins manually through the dough. Cover the dough with a clean towel and let it rise for 25 minutes on a warm spot. Knead the almond paste until it’s soft and make 6 rolls out of it, leave them covered in the fridge until further use. Push the air out of the dough on a with Magic Roll-Out Powder covered work surface and divide in 6 even portions. Roll out each portion and put a piece of almond paste in the middle. Fold the dough together around the almond paste and make sure the edges stick together. Place the breads on a with baking paper covered baking plate, place a clean towel on top of them and let them rise for 50-60 minutes on a warm spot. Ideally place 3 breads on one baking plate, so they have room to rise during baking.

Preheat the oven to 220°C (convection oven 200°C). Bake the breads for 25 minutes. Add melted butter on top of the breads you want to cover with icing sugar and then sprinkle the icing sugar on top of the butter.

For the glazed bread, heat the yellow Dip ‘n Drip for 10-15 seconds in the microwave to make it more fluid. Dip a few breads in the warm glaze, shake off the excess glaze and sprinkle nonpareils and butterflies on top right away.
Add a little bit of green FunColours Gel to a bit of the remaing Dip ‘n Drip and stir it lightly. Make sure the colours don’t merge completely, this will get you a marbled effect. Dip the last breads in it, shake off the excess glaze again and decorate with the nonpareils and butterflies.

Number of breads:
6