Easter Bread

A soft, buttery braided sweet bread topped with almonds. Sliced and enjoyed with tea for breakfast. Vegetarian.

Ingredients

• 500 g white flour
• 200 g (¾ cup) warm whole milk
• 100 g butter (room temperature)
• 175 g (3½) eggs
• 120 g sugar
• 10 g (1 sachet) dry yeast
• 4 g (½ tsp) salt
• 4 g (1 tsp) vanilla extract
• 20 g almonds (sliced)

Instructions

1. 1

   Dissolve the yeast and a teaspoon of the sugar in the warm milk and leave for 10 minutes until foamy. Set aside half of one egg for brushing.

2. 2

   In a large bowl, combine the flour, remaining sugar and salt; add the yeast mixture, the remaining eggs and the vanilla and start kneading.

3. 3

   Add the butter piece by piece and knead for 10 minutes into a soft, elastic dough that no longer sticks.

4. 4

   Cover and leave in a warm place for 1-1½ hours until doubled in size.

5. 5

   Divide the dough into 3 equal parts, roll each into a 40 cm rope, braid them and join the ends into a ring or leave as a long loaf.

6. 6

   Place on a lined baking tray, cover and rest for 30 more minutes. Brush with the reserved egg and scatter over the almonds.

7. 7

   Bake in a preheated 180 °C oven for 25-30 minutes until deep golden.

8. 8

   Cool on a wire rack and slice to serve.

Nutrition

Per serving