Easter bread

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 pack of fresh yeast 42 g
• 200 ml milk
• 2 eggs
• 2 tbsp rum
• 100 g butter (melted and cooled again)
• some salt
• 100 g raisins
• 100 g fruit baking mix (lemon peel, candied orange peel, cherries, etc.)
• 50 g butter, melted
• Sugar granules

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

All ingredients must be at room temperature. Mix the yeast with 50 ml of milk until smooth, add 1 tsp of sugar and let it rise in the steam. In a large bowl, knead the flour, sugar, salt, remaining milk, eggs, rum, butter and the steam with the dough hook until the dough pulls away from the bowl (approx. 4-5 minutes). Then cover and keep warm until the dough has at least doubled in size (approx. 50 minutes). Sprinkle the raisins and fruit over the dough and knead in with the dough hook. Transfer the dough to a greased and well-floured pan, e.g. a 26 cm springform pan. Make two diagonal cuts in each pan with a sharp knife and cover again. Let rest for 20 minutes. Then bake in a preheated oven at 170°C for approx. 45 minutes. Then immediately brush with melted butter and sprinkle with sugar.