Bavarian Easter Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 11 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 30 g yeast, or a sachet dry yeast
- 125 ml milk
- 1 teaspoon sugar
- 1 pinch (s) salt
- 100 g butter or mararine, soft
- 2 egg yolks
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Make a steamer (pre-dough): Put the flour in a bowl, make a well in the middle. Crumble the yeast and mix with sugar, a little lukewarm milk and a little flour to make a thick dough. Cover and let rise for about half an hour. Knead the butter, egg yolk, egg, salt and the rest of the lukewarm milk together with the steamer to a smooth dough. It is best to cover it and let it rise overnight. Knead the dough again and shape it into a round loaf. Place on a baking sheet lined with baking paper and cut into a diamond shape. Let go again for a moment. Preheat the oven to 180 degrees top / bottom heat. If you want, you can brush the Easter bread with egg yolk or melted butter. Bake for about 1 hour. Variations: Add 100 g sugar, raisins or lemon peel to the batter. I like it best unsweetened and with butter and jam for breakfast - not just at Easter.
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