Summary

Ingredients

• 500g flour
• 1 packet dry yeast (7 g) or 20 g fresh yeast
• 250 ml milk, lukewarm
• 100 g butter, soft but not runny
• 1 egg (s), size M
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 70 g powdered suar, sifted
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 180 g raisins
• 120 g almond sticks

For the topping:

• 1 egg yolk
• 50 ml milk
• raisins
• Flaked almonds
• Hail Sugar

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Instructions

1. In the first step, dissolve the yeast with a little sugar in a small part of the lukewarm milk. Then put the flour in a mixing bowl and make a well in the flour. Pour the dissolved yeast into this well and cover with a little flour. Covered and let go for a quarter of an hour in a warm and dark place.
2. After the rest period, add the remaining lukewarm milk, butter, egg, remaining sugar, salt, vanilla sugar, lemon and orange peel, as well as raisins and almond sticks. Knead into a smooth dough with the food processor or by hand. After that, the dough has to rise for 2 hours in a warm and dark place. To prevent it from drying out, it is best to cover the bowl with a damp cloth.
3. Then divide the dough into 2 equal pieces and shape them into balls. Place the balls on a baking sheet lined with baking paper, they should then rise for another half an hour. So that they do not dry out, the dough pieces should be covered with cling film.
4. After the walking time, cut crosswise and brush with a mixture of egg yolk and milk. If you like, you can sprinkle with raisins, flaked almonds and granulated sugar.
5. Then bake the Easter breads for 35 - 40 minutes at 170 ° C (top / bottom heat).
6. The super soft and fluffy Easter bread is best served lukewarm with butter and jam.