German-Indian Easter bread

Ingredients for 1 servings:

• 1 kg wheat flour
• 1 tsp, heaped cardamom powder
• 200 g sultanas
• 100 g candied lemon peel (lemonade), diced
• 300 ml milk
• 100 g sugar
• 2 packets of vanilla sugar
• 1 cube of fresh yeast
• 2 eggs
• 1 egg white
• 1 egg yolk
• 1 tbsp milk
• 100 g ground almonds, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

with cardamom – recipe from my former German-Indian student flat share

Sift flour into a large bowl and mix well with cardamom, sultanas, and lemon juice. Warm the milk, stir in the sugar and vanilla sugar, and dissolve the yeast in it. Let this mixture stand for about five minutes. In the meantime, whisk the two eggs with the egg whites, add them to the bowl with the flour, and knead into a smooth dough. If it sticks, add a little more flour. Line two baking sheets with baking paper, divide the dough into two equal pieces, and shape each into a slightly oval loaf. Place on the sheets, cover, and let rise for one hour. After the resting time, whisk the egg yolk with the tablespoon of milk, brush well over both pieces of dough, and then sprinkle with the ground almonds. Bake in a preheated oven at 200°C (top and bottom heat) for 35 minutes, then let cool on a wire rack. Note: The dough is kneaded only once and baked immediately after the resting period, without needing to be kneaded again. Before my time as a student in a German-Indian shared apartment, I only knew Easter bread with flaked almonds, without cardamom, and with icing, but since the improvements made by my then Indian roommate, I like it better this way.