Easter Bread

Name: Easter Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Deutsche Küche
Ingredients: 500 g wheat flour type 405; 42 g fresh yeast (1 cube); 250 ml milk (lukewarm); 100 g sugar; 1 pinch of salt; 1 egg; 100 g butter (soft); 100 g raisins; 50 g almond slivers; 1 tsp lemon zest (grated)

8 servings

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Ingredients

500 g wheat flour type 405
42 g fresh yeast (1 cube)
250 ml milk (lukewarm)
100 g sugar
1 pinch of salt
1 egg
100 g butter (soft)
100 g raisins
50 g almond slivers
1 tsp lemon zest (grated)

Preparation

1
Sift the flour into a bowl and make a well in the center. Crumble in the yeast, mix with a little sugar and lukewarm milk. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
2
Add the remaining sugar, salt, egg, soft butter, and lemon zest to the pre-dough. Knead everything into a smooth dough until it detaches from the side of the bowl.
3
Cover the dough and let it rise in a warm place for about 45-60 minutes until it has doubled in volume.
4
Briefly knead the raisins and almond slivers into the dough. Form the dough into a round loaf and place it on a baking sheet lined with parchment paper.
5
Score the Easter bread crosswise and let it rise again for about 20 minutes. If desired, brush with a little milk or whisked egg yolk.
6
Bake in a preheated oven at 180°C (top/bottom heat) for about 35-40 minutes until golden brown. Let it cool on a wire rack.

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