Traditional German Easter Bread with Almonds and Raisins
Ingredients
- 250 ml milk
- 80 g butter
- 500 g flour
- 80 g sugar
- 1 tsp lemon zest
- a pinch of salt
- 1/2 cube fresh yeast
- 50 g chopped almonds
- 100 g raisins
- 1 egg, for egg wash
- 2 tbsp milk, for egg wash
- some pearl sugar, for sprinkling
- some flour, for kneading
Preparation
Warm the milk in a saucepan
Add the butter in pieces and melt
Mix flour with sugar, lemon zest, and salt in a bowl
Crumble the yeast into the bowl
Add the lukewarm milk mixture
Knead the ingredients for 5 minutes with dough hooks until smooth
Knead in the raisins and almonds briefly
Let rest covered for 45 minutes
Knead the dough on a lightly floured surface and shape into a flatbread (about 22 cm in diameter)
Place on a baking sheet lined with parchment paper and let rest covered for 30 minutes
Preheat the oven to 180 degrees Celsius (convection: 160 degrees)
Cut a cross shape on the surface of the dough
Whisk the egg with milk and brush the bread with it
Sprinkle with pearl sugar or additional almonds if desired
Bake in the lower third of the oven for about 30 minutes
Tips
If you don't like raisins, simply leave them out or replace them with dried cranberries
