Easter sweet bread
An Easter sweet bread that must not be missing from the festive table. A warm loaf with a crispy crust and sliced almonds on top... The delicate aroma of butter, vanilla and lemon zest. It is best fresh - just like that, for breakfast or as a sweet spot after lunch.
Preparation: 2h 45 min
Medium
Preparation: 2h 45 min
Medium
Ingredients:
- 3 g lemon peel
- 60 g almond flakes
- 8 g vanilla sugar
- 150 g sugar
- 2 g salt
- 170 g butter
- 60 g chicken eggs, whole
- 375 g wheat flour, type 550
- 60 g chicken eggs, yolk
- 40 g Yeast baker's, compressed
- 350 g milk, 3,2% fat
- 375 g wheat flour 450
Method of cooking:
- Add 40 grams of yeast, 170 grams of butter, 150 grams of sugar, 1 vanilla sugar and 350 grams of milk to the container. Mix for 5 minutes at 40°C on speed 4.
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