I managed also this year in the last minute to publish a few Easter recipes. I know that some of my blogger colleagues bake/ cook and prepare months in advance the Easter recipes, but I can not do it. It's kind of funny to think about Easter recipes in winter, just after Christmas. Or? What do you say? I baked this Easter bread 2 weeks ago. I wanted to make them last year, but I didn’t make it. Easter is celebrated each year, so the recipe made it on the blog this year. I won’t bore you any longer and leave you with the recipe.
You need:
300
g wheat flour
130
ml lukewarm milk
20
g yeast
60
g butter
50
g sugar
2
egg yolk
1
tbsp vanilla sugar
1
pinch of salt
1
egg yolk
1
tbsp milk
Preparation
time: 30 Minutes
Resting
time: 60 minutes
Backzeit:
20 minutes
Pieces:
4
This is how we proceed:
Give flour into a bowl, make a hole, crumble the yeast and mix with the milk. Sprinkle with flour. Cover and place in a warm place for 10 minutes
Melt the butter and mix with sugar, egg yolks, vanilla sugar and salt. Add the butter-sugar-egg mixture to the dough and knead well. Cover and let rest in a warm place for another 30 minutes.
On a floured surface divide dough into 8 equal pieces. Roll out into ropes. Taking two pieces, twist to form a braid then join the ends to loop into a circle, pinching the tips together.
Place Easter breads on a lined baking tray (place in the center a placeholder for the egg - either an egg cup (if it is oven-safe) or a ball of aluminum foil). Cover and let rest another 20 minutes. Whisk well egg yolk and milk together. Brush the Easter eggs with the egg-milk-mixture.
Bake in preheated oven at 200°C for 15-20 minutes until golden brown. Allow to cool, swap placeholder with the egg and serve.
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