Easter bread

Ingredients for 1 servings:

• 500 g flour
• 50 g sugar
• 2 packets of vanilla sugar
• 70 g butter, soft
• ½ cube of fresh yeast or 1 packet of dry yeast
• 1 tsp salt
• 1 tbsp lemon juice
• 2 eggs
• 200 ml milk, lukewarm
• 250 g fruit
• Egg(s) for brushing
• Granulated sugar for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours

with fruit

I never make a pre-dough at the beginning, as my bread always turns out wonderfully without it and I therefore don’t need it. But if you want to make one, you can do it the way you know how. First, mix half the milk with the salt and yeast in a glass and set aside for 30 minutes. In a bowl, briefly knead the flour and soft, but not too liquid, butter, and add the lemon juice. Add the yeast mixture, eggs, sugar, vanilla sugar, and the remaining milk, and knead everything vigorously for at least 10 minutes, either with a bread machine or by hand; the main thing is to knead it well until a smooth dough forms. Then chop the fruit. You can use any fruit you like, but pear or apple tastes best. This gives the bread a nice flavor. Briefly knead the diced fruit into the dough. Cover the dough and let it rest in a warm place for at least 1-2 hours, until it has increased in volume significantly. Of course, you can also make all this in an automatic bread maker. After resting or proving, beat the yeast dough again as vigorously as possible. Shape the dough into a round loaf. Place on a well-greased or parchment-lined baking sheet, cover, and let rise for another 30-45 minutes, until the dough has visibly increased in volume. Brush with beaten egg and sprinkle with sugar. Bake in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for 30-35 minutes. Every oven heats differently, so it may take a little longer. Don’t let it get too dark, or the bread will be too dry. The bread will be very light and fluffy and will keep fresh for a long time. If you like, you can also add raisins to the dough. The fruit sweetens it slightly, so you don’t need as much sugar.