Easter pinze

Ingredients for 8 servings:

• 500 g flour
• 125 g butter
• 100 g powdered sugar
• 1 packet of yeast (dry yeast)
• 3 tbsp milk, 4 egg yolks
• 3 tbsp white wine
• 1 shot of rum
• nutmeg
• 1 lemon(s), peel
• Salt
• Egg yolk, for brushing
• Butter and flour, for the baking tray

Instructions

Working time approx. 40 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 40 minutes

Easter bread

DAMPFL: Mix yeast with about 1 tbsp sugar, 2 tbsp flour, and 3 tbsp milk until smooth. Sprinkle with flour and let rise until doubled in size, then knead with 2/3 of the flour and the egg yolks to form a firm pre-dough. Refrigerate overnight to slowly rise. Cream butter and icing sugar until fluffy. Stir in rum, grated lemon zest, vanilla sugar, nutmeg, the remaining flour, and the slightly warmed white wine. Knead well with the pre-dough. Form into a ball and let rest for 20 minutes. Shape the dough into bread-sized patties and let rest in a cool place. After 2 hours, brush with egg yolks and let rest in a cool place for 2 to 3 hours. Make a hole in the center of each patty and cut three star-shaped cuts into it to fit an Easter egg (insert a blown-out egg or an uncolored boiled egg). Place on a greased, floured baking sheet and bake at medium heat for 30 minutes. Top with a red egg after baking.