Easter bread in a flowerpot

Ingredients for 4 servings:

• 250 g flour and 1 tbsp flour
• 100 g butter, soft
• 15 g yeast
• 60 g sugar
• 100 ml milk, lukewarm
• 1 pinch of salt
• 1 bag of saffron powder
• 4 eggs, including the yolks
• 2 tbsp rum
• 40 g sultanas
• 30 g candied orange peel, diced
• 30 g candied lemon peel, diced
• 30 g almonds, chopped
• 60 g powdered sugar
• Water
• 1 tbsp lemon juice
• 1 tbsp candied fruit, finely diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the flour into a bowl and make a well in the center. Crumble the yeast into it and sprinkle with 1/5 of the sugar. Heat the milk and add it to the yeast, dissolve it, and mix in a little flour. Lightly dust the starter dough with flour, cover, and let rise for about 15 minutes. Cream the softened butter with the remaining sugar and saffron until fluffy. Mix in one egg yolk at a time. Add this mixture and the rum to the starter dough. Mix with the remaining flour to form a soft and smooth dough, beating until shiny and bubbly. Cover with a cloth and let rise for about 20 minutes. Mix the sultanas, candied orange peel, candied lemon peel, almonds, and flour. Fold into the risen dough and let rise for another 20 minutes. Grease a 15cm high flower pot with butter and dust with flour. Line the bottom with a round piece of baking paper. Pour in the dough, cover, and let rise until it has roughly doubled in size. Bake in a preheated oven at 220°C for about 10 minutes, then bake for a further 25 minutes at 180°C. (Random test) After baking, let stand for a while, remove from the pan, and remove the paper. Mix the powdered sugar with the water and lemon juice until smooth. Brush the bread with this mixture and sprinkle with the candied fruit. Tip: You can, of course, bake the bread in any other pan, or even in a dusted basket.