Italian Easter bread

Ingredients for 1 servings:

• 250 g fig(s), dried
• 100 ml white wine
• 600 g flour
• 30 g yeast, fresh
• 75 g sugar
• 2 eggs (size L)
• 1 pinch of salt
• 2 pinches of anise, ground
• 1 lemon(s), organic
• 50 g candied lemon peel
• 50 g spread, preferably neutral or with herbs
• 1 egg yolk, size L
• Milk, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

for Italy fans

Finely dice the figs and pour the wine over them in a bowl. Sift the flour into a bowl, make a well in the center, and pour in the yeast dissolved in the milk and a teaspoon of sugar. Mix with a little flour to make a pre-dough, cover, and let rise in a warm place for about 20 minutes. Mix the eggs with the remaining sugar, salt, anise, and lemon zest. Finely chop the candied lemon peel and add it to the dough along with the egg mixture and spread. Knead everything by hand or with a dough hook until you have a smooth dough until the dough pulls away from the sides of the bowl. Add the figs and liquid, knead, and cover and let rise for another 30 minutes. Divide the dough into 4 equal pieces and shape them into balls. Place the balls in a greased 24 cm springform pan. Mix the egg yolk with a little milk, brush it over the dough, and bake at 170-200 degrees Celsius (348-400 degrees Fahrenheit), depending on your oven type, for about 40 minutes. It can be enjoyed warm or cold.