Easter bread

Ingredients for 1 servings:

• 500 g flour
• 1 pack of pudding powder, vanilla flavor
• 1 pinch of salt
• 1 packet of dry yeast or 30 g fresh yeast
• 125 ml milk
• some lemon zest, grated
• 100 g butter
• 2 eggs
• 100 g sugar
• e.g. raisins
• e.g. nuts (almonds, hazelnuts or walnuts)
• e.g. candied orange and/or lemon peel
• e.g. rum or amaretto
• some butter for spreading
• e.g. powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Yeast dough, sweet with raisins and nuts

In a mixing bowl, combine the flour, pudding powder, salt, and dried yeast. Gently warm the milk with butter and sugar (e.g., briefly in the microwave), stir in the eggs and lemon zest, add this mixture to the flour mixture, and knead into a yeast dough. Knead with a food processor or hand mixer until you have a smooth, non-sticky dough (add a little more flour if needed). Cover and let rise for about 30 minutes. Meanwhile, chop the nuts. Mix the raisins with the candied orange or lemon peel and soak them in a little rum or Amaretto. After the rising time, knead the dough thoroughly with your hands again and knead in the remaining ingredients. Let it rise for another 30 minutes, while preheating the oven to 190°C. Shape the dough into a round loaf and place it on a greased baking sheet. Cut a cross into the dough with a sharp knife and brush the loaf with melted butter. Bake the Easter bread for 50-60 minutes, covering it with aluminum foil if it’s getting too brown. Then let it cool on a wire rack. While it’s still hot, brush it with a little more melted butter. Dust with powdered sugar, if desired.