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🍰 Traditional Easter Bread

446 kcal · 70 min · 4 servings

Ingredients

• 500 g flour
• 1 packet dry yeast ((7 g) or 20 g fresh yeast)
• 250 ml milk (lukewarm)
• 100 g butter (soft, but not liquid)
• 1 egg, size M
• 1 packet vanilla sugar
• 0.5 tsp salt
• 70 g powdered sugar (sifted)
• 1 tsp orange zest
• 1 tsp lemon zest
• 180 g raisins
• 120 g almond slivers
• 1 egg yolk
• 50 ml milk
• raisins to taste
• almond slices
• coarse sugar to taste

Instructions

1. 1. Take a small sip of lukewarm milk and dissolve the yeast and a pinch of sugar in it.
2. 2. Put the flour into a large bowl and press a well into the center with your hand.
3. 3. Pour the yeast-milk mixture into the well and cover it lightly with a little flour.
4. 4. Cover the bowl and place it in a warm, dark spot.
5. 5. Let the mixture rest for 15 minutes.
6. 6. After the resting time, add the remaining lukewarm milk, butter, egg, remaining sugar, salt, vanilla sugar, lemon and orange zest, raisins, and slivered almonds to the bowl.
7. 7. Knead everything with a food processor or by hand until you have a smooth dough.
8. 8. Cover the bowl with a damp cloth to prevent the dough from drying out.
9. 9. Let the dough rise for 2 hours in a warm, dark spot.
10. 10. Divide the dough into two equal pieces.
11. 11. Shape them into round balls.
12. 12. Place the balls on a baking sheet lined with parchment paper.
13. 13. Cover the dough balls with plastic wrap to prevent them from drying out.
14. 14. Let the balls rise for another 30 minutes.
15. 15. Make a cross-shaped cut on the risen dough balls.
16. 16. Brush them with a mixture of egg yolk and milk.
17. 17. Sprinkle raisins, slivered almonds, and pearl sugar on top if you like.
18. 18. Preheat the oven to 170 degrees Celsius with top and bottom heat.
19. 19. Bake the Easter breads for 35 to 40 minutes.
20. 20. Serve the soft and airy Easter bread best lukewarm with butter and jam.

Nutrition per serving

• kcal: 446
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 60 g