• Mix the yeast with 1 teaspoon of sugar, 1 tablespoon of flour and 4 tablespoons of lukewarm water and let stand (approx. 10 minutes) until the mixture foams.
• Beat the eggs until frothy, add sugar, milk, oil, a pinch of salt and grated lemon zest and mix well. Mix the egg-milk mixture into the flour and add the yeast. Now knead thoroughly until the dough comes off the edge of the bowl.
• Leave the dough for the Easter bread in a warm place, covered, to rest for an hour. After rising, knead well again and let rise for another 20 minutes.
• Now knead the dough again very briefly, divide it into three equal parts. Form three long rolls with well-greased hands and stretch them each time. Make a plait of the three rolls and shape the plait into a round shape.
• Grease the baking pan (26 cm diameter), sprinkle with flour and place the braid on top. Whisk the egg yolk and spread it on the Easter bread. Sprinkle with granulated sugar and walnuts. Let rise again - about 30 minutes.
• Preheat the oven to 160 degrees and bake the sweet Easter bread for about 50-60 minutes until it is golden in color.

info

• This is an old Bulgarian recipe. It has been handed down orally and passed on from generation to generation. As a child I always helped my grandmother and mother with the preparation, that's how I learned. The smell and the delicious taste bring back many childhood memories ...
• It is important that all ingredients are at room temperature and kneaded for a long time.
• Have fun baking and bon appetite!