Easter bread for the bread maker

Ingredients for 1 servings:

• 250 ml milk, lukewarm
• 1 egg(s)
• 100 g butter
• 500 g spelt flour type 630 or wheat flour type 405
• 2 bags of dry yeast
• 40 g sugar
• 1 bag of vanilla sugar
• 1 pack of lemon zest
• 100 g almonds, chopped
• 100 g candied lemon
• 100 g candied orange peel
• 100 g raisins

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

Sweet bread with raisins and almonds for Easter.

Gently heat the milk in a saucepan, melt the butter in it, and pour the mixture into the bread baking container. Add the remaining ingredients—except for the almonds, candied lemon peel, candied orange peel, and raisins—and place the container in the BBA. Setting: Normal Size: 1000 g Browning: Normal After the signal tone, add the remaining ingredients to the dough. After baking, let it cool on a rack and enjoy fresh. I chose the ‘Quick’ setting; my bread was ready in 1 hour 20 minutes. The Normal setting makes the bread fluffier. You can also bake it in the oven on baking paper at 180 degrees Celsius for about 35 minutes. Then mix one egg yolk with 2 tablespoons of milk, brush the bread with it, and make a light cut in the middle. You can add the egg white to the dough beforehand.