Easter Bread

    2 hours

    I bake Easter bread every year, usually making extra so I have some to give away to friends and relatives.

    3 people made this

    Serves: 4 

    • 300g raisins
    • 3 tablespoons rum
    • 500g flour
    • 30g yeast
    • 1 cup milk, lukewarm
    • 100g butter, melted
    • 50g sugar
    • 1 egg
    • pinch salt
    • zest of 1 lemon
    • 100g almond meal
    • 100g candied lemon peel, diced
    • To decorate
    • 50g butter
    • 50g sugar

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. In a small bowl, soak the raisins in the rum for 20 minutes.
    2. Place flour in a mixing bowl and make a well in the centre. Add the yeast and warm milk, cover and let rise 15 minutes in a warm place.
    3. Add butter, sugar, egg, salt, lemon zest, almond meal, candied lemon and soaked raisins with rum. Mix into a smooth dough. Cover again and let rise in a warm place until doubled.
    4. Shape dough into loaves and place on a baking tray that is lined with baking paper. Let rise another 15 minutes. Preheat oven to 220 degrees C.
    5. Bake 40-60 minutes, depending on the size of the loaves. While hot, brush with melted butter and sprinkle with sugar.

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