Easter Bread

For the Easter bread, mix 100 ml of milk with salt and yeast and let rest for 20-30 minutes. In a second bowl, mix flour, softened butter and lemon zest. Add the yeast milk, eggs, sugar, vanilla sugar and the rest of the milk to the flour mixture. Knead vigorously for a few minutes until a smooth dough is formed. Let this rise in a warm place for at least an hour – its volume should increase significantly. Knead well again and shape into a loaf. Let rise again on a lined baking sheet for 40 minutes.

Brush with cold milk and bake the Easter bread at 180 degrees (convection oven: 160 degrees) on the second rack for a good 45 minutes. After baking, the Easter bread can be brushed again with warm milk.

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