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🍽️ Braided Easter Bread

485 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 0.5 tsp salt
• 40 g yeast (1 cube)
• 80 g sugar
• 0.125 l milk
• 1 egg
• 60 g butter
• 1 lemon (unwaxed, zest)
• 120 g almond kernels (finely chopped)
• 50 g powdered sugar
• lemon juice
• 30 g sliced almonds (for sprinkling)

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Sprinkle the salt over it.
3. 3. Make a well in the center of the bowl.
4. 4. Crumble the yeast into the well.
5. 5. Mix the yeast with 1 tbsp sugar and 6 tbsp lukewarm milk.
6. 6. Sprinkle a little flour over the mixture.
7. 7. Let the pre-dough rise in a warm place until its volume has doubled.
8. 8. Add the remaining sugar, eggs, soft butter, and lemon zest.
9. 9. Work everything into an elastic dough.
10. 10. Knead the dough with a hand mixer for approx. 10 minutes.
11. 11. Stop when the dough releases from the sides of the bowl.
12. 12. Let the dough rise again, covered, in a warm place for another 35 minutes.
13. 13. Knead the dough again.
14. 14. Mix the almonds into the dough.
15. 15. Divide the dough into four equal parts.
16. 16. Shape each part into a uniform dough strand of approx. 50 cm length.
17. 17. Let the strands rest, covered, for approx. 10 minutes.
18. 18. Preheat the oven to 200°C.
19. 19. Braid the four strands together into a loaf.
20. 20. Carefully lift the loaf onto a baking sheet lined with baking paper.
21. 21. Bake the loaf in the oven for approx. 35-45 minutes until golden yellow.
22. 22. Mix the powdered sugar with a little lemon juice to make a glaze.
23. 23. Brush the still warm loaf with the glaze.
24. 24. Sprinkle almond slices over it.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 62 g