Easter Carrot

Summary

Ingredients

• 57 g yeast
• 0.5 ½ cup water, warm
• 1 cup milk, warm
• 1 teaspoon sugar
• 10 cup flour
• 7 egg (s)
• 1 ½ cup sugar
• 1 lemon (s), grated zest or some anise
• 1 cup butter, melted

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Instructions

1. Dissolve the yeast in warm water. Add the milk, 1 teaspoon of sugar and 2 cups of flour. Mix well and cover, leave to rest in a warm place for 1 hour.
2. Place a vessel over hot steam and beat 6 eggs, sugar and lemon zest in it. Stir in the rest of the flour. Work the dough on a board dusted with flour, adding the butter. When the dough is very smooth, place it in a large, buttered bowl and brush lightly with melted butter. Cover with a cloth, put in a warm place and let rest until the volume has doubled, about 2 hours.
3. Turn the dough into a sausage 2 cm thick. Cut off 30 cm long pieces and weave three of them into a loose braid. Place braids on a greased baking sheet and double the volume again, which takes about 1 hour. Brush with egg and bake in the oven at approx. 180-200 ° C for 25-30 minutes.
4. These braids can also be shaped into rings. Place a hard-boiled red egg in the middle. Sprinkle with sesame seeds or peeled, finely chopped almonds.