This Easter bread with raisins and almonds is a real classic for the holidays – uncomplicated and wonderfully fluffy!
Even if it is reminiscent of a normal yeast plait – Grandma’s Easter bread is something special. The shape, taste and color are not chosen by chance. Apart from the fact that the Easter cake tastes great ?. So the perfect pleasure when Lent is finally over on Easter Sunday!
Those who do not (sugar) fast are of course already looking forward to such a wonderful fast in the weeks leading up to the festival Fluffy Easter bread like from the bakery. The preparation is very easy. The basis is my sure-fire basic yeast dough recipe. It consists of the standard ingredients flour, sugar, butter, egg, milk and yeast. To make it a real Easter bread, the dough is comparatively lush and is also enriched with pickled raisins and almonds. Some recipes also contain orange peel and lemon peel (a bit like in a stollen). I use lemon zest instead. And, very important: a few threads of saffron. They are optional, but together with the egg yolks they give the world’s best Easter bread a special look. It is a bit more yellow than normal braid – which is supposed to symbolize the color of the sun (and Jesus as the light of the world).
Also the shape of Grandma’s Easter bread with a cross cut on the surface is reminiscent of the Christian cross. You don’t care? Then just look forward to a really delicious yeast bread for Easter ? Maybe for an Easter brunch or a coffee chat …
Especially quick Easter bread recipe with dry yeast
So that it can be done quickly, I have this Easter bread with dry yeast baked. Of course, the recipe also works with fresh yeast. For a particularly beautiful look, yeast pastries such as brioche are usually coated with whisked egg yolk. Alternatives to this are apricoting (like mine) or a simple frosting. If you make the fluffy Easter bread with apricot, the result gets a slightly fruity touch again,
So, how’s it going, do you fancy that (for us at least) world’s best Easter bread recipe? A great addition to other Easter classics such as the carrot cake, quark bunnies, eggnog cake, Easter cookies, carrot cupcakes or fried egg cakes. And I promise, it’s a really simple recipe for Easter bread with yeast dough that even beginners can make. Have a nice remaining pre-Easter time to you!
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A real classic of the Easter bakery: Fluffy yeast bread with raisins, almonds and a typical cross cut
Quantity: 1 loaf
For the yeast dough
- 400 Gram wheat flour
- 1 Sachets Dry yeast
- 80 Gram Zucker
- 1 Socket salt
- 1/4 teaspoon ground lemon peel
- 15 piece Saffron threads optional at will
- 130 Milliliter milk lukewarm
- 1 medium sized No
- 1 medium sized egg yolk
- 80 Gram Butter soft
- 150 Gram Raisins
- 3 tablespoon Rum or juice
- 100 Gram chopped almonds
Soak the raisins in the rum and set aside. Mix the flour, yeast, sugar, lemon zest and possibly saffron in a large bowl. Add the warm milk, eggs and softened butter and knead for at least 5 minutes.
Then drain the raisins and knead in briefly with the almonds. Cover the yeast dough with a cloth and let rise in a warm place for at least 1 hour.
Place the dough on a lightly floured work surface and shape into a flat cake. Do not knead large, but rather fold from the outside inwards so that the surface gets tension and the end is at the bottom. Cover the Easter bread and let rise in a warm place for 30-60 minutes.
Preheat the oven to 175 degrees top and bottom heat. Bake the bread for about 30 minutes. Cover towards the end if necessary.
For the apricot, put the jam with 1-2 tablespoons of water or lemon juice in a small saucepan and simmer for a few minutes. If there are bits of it, purée briefly. Brush the still hot Easter bread with it and sprinkle with almonds.
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