Easter bread according to a traditional recipe

Ingredients for 1 servings:

• 1 kg wheat flour
• 2 packets of dry yeast
• 50 g sugar
• 170 g butter, soft, room temperature
• 6 eggs
• ¼ liter milk, lukewarm
• 350 g sultanas, soaked
• Water for soaking
• 5 g cinnamon powder
• 1 pinch of nutmeg
• 1 egg(s) for brushing
• Flour for the work surface
• possibly granulated sugar or almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Super easy and absolutely delicious! Makes two large Easter loaves

Place the flour, sugar, eggs, butter, sultanas, and spices in a bowl. Briefly stir the dried yeast into the lukewarm milk with a spoon. Add the milk to the remaining ingredients and mix vigorously with a hand mixer (dough hook) until the dough pulls away from the sides of the bowl. Place the dough on a floured work surface and knead it thoroughly and vigorously. Then place it in a preheated bowl, cover with a damp cloth, and let it rise in a warm place until it has doubled in size (I usually let it rise for an hour, but less is fine). Knead again vigorously, form two loaves, and place each on a baking sheet. Cover with a damp cloth and let rise for another 1/2 hour. Preheat the oven to 175°C (fan oven). After letting it rise, brush the loaves with beaten egg and cut crosswise into them, then place them in the oven. If you like, you can sprinkle with granulated sugar or almond flakes beforehand. Bake the breads for 60 minutes. You could also put both loaves on one baking sheet, but they’ll rise quite a bit and often “grow” together in the middle! If that doesn’t bother you, you can save a lot of time. I usually halve the ingredients and make just one Easter loaf. That’s usually enough for a family of four.