Bavarian Easter Bread

Summary

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)

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Instructions

1. 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.