Easter is not Easter without home-made fluffy eater bread on your table.


600 g all-purpose flour

1 Pack dry yeast

2 Tbsp sugar

½ Tsp salt

Lemon zest from 1 lemon

1 Egg

1 egg yolk

200 – 250 ml milk

4 Tsp white whine

1 Tsp dark rum

1 – 2 hands full of raisins (if desired)

1 egg whisked for brushing the outside

In a large bowl mix all dry ingredients. Form a mold in the middle and fill in all other ingredients (except raisins and extra egg). With a fork start mixing from the middle always taking in a bit more of the flour from the sides. Knead until a soft, not too sticky dough forms that springs back when you press a finger in. Cover and let rise at a warm place for 30 minutes. On the floured table counter knead again to get all the air out for about 2 minutes. Add in raisins and knead to evenly distribute them. Form a loaf or a braid and set on a parchment lined baking sheet. Cover with a clean kitchen towel, store at a warm place and let rise for 1 hour. Preheat oven to 180°C. Brush risen dough with whisked egg on the outside and put into the oven. Bake for 40 minutes. Let cool completely. This bread can be stored wrapped in plastic wrap for up to a week.


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