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Easter bread

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Easter bread

With raisins and a little sugar, this bread is not only particularly pretty, but also particularly delicious. This recipe is perfect for Easter brunch, but also tastes great at any other time.

INGREDIENTS (for 1 loaf)

250 ml milk
80 g butter
500 g flour
80 g sugar
1 tsp lemon zest
1 pinch of salt
½ cube of fresh yeast
50 g chopped almonds
100 g raisins
1 egg for brushing
2 tbsp milk for brushing
some sugar for sprinkling
some flour for working the dough


Step 1
Heat the milk in a saucepan. Add the butter in pieces and let it melt. Mix the flour with the sugar, lemon zest and salt in a bowl. Crumble in the yeast.  Add lukewarm milk mix. Knead ingredients for 5 minutes with the dough hook to form a smooth dough.

Step 2
Briefly knead in raisins and almonds. Cover and let rest for 45 minutes. Knead dough on a lightly floured work surface and shape into a flatbread (approx. 22 cm in diameter). Place on a baking tray lined with baking paper and cover and let rest for 30 minutes.

Step 3
Preheat oven to 180 degrees (fan oven: 160 degrees). Cut the surface of the flatbread into a cross shape. Whisk egg with milk and brush the bread with it. Sprinkle with sugar or more almonds as desired. Bake in the lower third of the oven for approx. 30 minutes.

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