Bavarian Easter bread

Ingredients for 1 servings:

• 500 g flour
• 30 g yeast, or a sachet of dry yeast
• 125 ml milk
• 1 tsp sugar
• 1 pinch of salt
• 100 g butter or margarine, soft
• 2 egg yolks
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 11 hours 30 minutes

without raisins, unsweetened

Make the Dämpferl (pre-dough): Put flour in a bowl and make a well in the center. Crumble the yeast and mix with sugar, a little lukewarm milk, and a little flour to form a thick dough. Cover and let rise for about half an hour. Knead the butter, egg yolk, egg, salt, and the remaining lukewarm milk into a smooth dough with the Dämpferl. It’s best to cover and let rise in a cold place overnight. Knead the dough again and shape it into a round loaf. Place it on a baking sheet lined with baking paper and cut it into diamond shapes. Let it rise briefly again. Preheat the oven to 180 degrees Celsius (top/bottom heat). If you like, you can brush the Easter bread with egg yolk or melted butter. Bake for about 1 hour. Variations: Add 100g of sugar, raisins, or lemon zest to the dough. I like it best unsweetened and with butter and jam for breakfast—not just at Easter.