Summary

Ingredients

• 1 kg wheat flour
• 1 teaspoon, heaped cardamom powder
• 200 g sultanas
• 100 g lemon peel (lemonade), diced
• 300 ml milk
• 100 g suar
• 2 packs vanilla sugar
• 1 cube fresh yeast
• 2 egg (s)
• 1 egg white

For painting:

• 1 egg yolk
• 1 tablespoon milk
• 100 g almonds, round, for sprinklin

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Instructions

1. Sift the flour into a large bowl, mix well with the cardamom, sultanas and lemonade. Warm the milk, stir in the sugar and vanilla sugar and dissolve the yeast in it. Let this mixture stand for about five minutes.
2. In the meantime, whisk the two eggs with the egg white well, put them together with the yeast milk in the bowl with the flour and knead to form a smooth dough. If it sticks, add some flour.
3. Line two baking sheets with parchment paper, separate the dough into two equal pieces and shape each into a slightly oval loaf, place on the baking sheet and let rise for an hour, covered.
4. After the resting time, whisk the egg yolks with the tablespoon of milk, brush the two dough pieces well and then sprinkle with the ground almonds. Bake in a preheated oven at 200 ° top and bottom heat for 35 minutes one after the other, then leave to cool on a wire shelf.
5. Note: The dough is kneaded only once and baked immediately after the resting time, without having to knead again.
6. Before my time as a student in a German-Indian flat share, I only knew Easter bread with almond flakes, without cardamom and with icing, but since the improvements made by my Indian roommate at the time, I like it better that way.