Description
Last year we met Easter in Bavaria. Bought at the bakery, a traditional Easter bread - like. Then decided to do a home - recipe found on the German website - the recipe is listed in a treasured notebook, a beautiful muffin!!! End, it's not a cake - this dessert bread, flew at Breakfast, but the bread from the bakery lasted for 2 days! I want to share with You - soon after Easter, and this bread, I'm sure, will take its rightful place next to the cakes. The recipe with the same name is on the website, but the recipe and the number of ingredientov different. Try?
Ingredients
-
Milk
125 ml
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Butter
180 g
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Yeast
20 g
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Salt
0.5 tsp
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Sugar
40 g
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Yolk egg
3 piece
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Chicken egg
1 piece
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Raisins
125 g
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Vanilla
-
Almonds
3 Tbsp
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Jam apricot
3 Tbsp
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Glaze
-
Flour
400 g
Cooking
The dough in warm milk dissolve the yeast, half the sugar and 2 tbsp of flour from the total.
The rest of the sugar, butter, pinch of vanilla, the egg yolks and salt and whisk.
Add the remaining flour. Enter the dough and knead the dough. Cover and leave in a warm place for 40 minutes.
In a warm oven to put 3 tbsp of almonds and raisins for 5 minutes.
Add to the batter the almonds and raisins, roll into a ball. Cover the dough and leave in a warm place for 1 hour, preheat the oven to 180.
On a baking sheet put the parchment. On the parchment, put the dough formed into bread, and make cuts.
Stir the egg yolk with milk and brush top of bread put in the oven and bake for 30 minutes.
Almond petals - 1 tbsp to fry on a dry pan (a must!!!). The bread is warm, grease with jam. The frosting ready (I did the icing myself - powdered sugar mixed with a tiny quantity of hot water) and spread over the jam. Sprinkle the top with almond petals.
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