Dutch Easter Bread
This bread is just delicious and really easy to make. I use my Kenwood K-Mix to knead the dough which makes it even easier. It’s a delicious bread to serve as part of a breakfast buffet with fresh fruits, yoghurt and home-made granola as it’s sweet and filled with lovely raisins and ground almonds.
- 8.5 Fluid Ounce milk
- 3.5 Ounce raisins
- 17.625 Ounce bread flour
- 1.75 Ounce butter, room temperature
- 2 large eggs
- 1 Tbsp sugar
- 0.33 Ounce sachet dry yeast
- Warm milk and pour into a large bowl. Stir in the yeast and the 1 tbsp sugar.
- Add the eggs and butter and mix well.
- Add the flour and raisins and mix well. Turn out onto a floured surface and knead for 5 minutes.
- Place in a greased bowl and cover with a damp towel. Allow to rise for 1 hour.
- In the meanwhile, make the almond mixture.
- 0.33 Fluid Ounce lemon juice
- 2 egg yolks
- 3.5 Ounce ground almond
- 6.125 Ounce caster sugar
- 1 lemon's zest
- In a food processor, combine the ground almonds, caster sugar, egg yolks, lemon juice and zest and pulse until a thick paste forms. Wrap in a sausage shape in cling wrap and refrigerate until firm.
- Pre-heat the oven to 180°c and line a baking sheet with baking paper.
- On a floured surface, roll the dough into a rectangle and place the chilled ground almond mixture in the middle.
- Fold the dough over and pinch the sides together.
- Place the dough onto the baking sheet and place into the oven.
- Bake for 1 hour until the bread is golden brown and it sounds hollow when tapped.
- Allow to cool before serving.
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