It's still Easter in our Monolith recipe world: one week before Easter, the experienced barbecue chef Julian Schmitt has brought us a wonderful recipe for traditional Easter bread. In Germany, freshly baked Easter bread is a classic part of the custom of breaking the fast, but it is also a delicious pastry regardless of the usual rituals, which, fresh from the kamado, puts a big grin on the faces of friends and family alike and a lot of water in the mouth. Have fun baking them!
Start by making the yeast milk. To do this, heat the milk until lukewarm in a pan with the sugar and butter. Crumble in the yeast and stir in. Leave the yeast milk to rest for 5 minutes.
Mix the flour, lemon zest, vanilla sugar and salt in a bowl. Pour in the yeast milk and knead the dough with dough hooks for approx. 5 minutes. Then knead in the raisins. Cover the dough and leave to rise in a warm place for 1 hour.
After the resting phase, knead the dough again briefly and then shape the Easter bread on a floured work surface. Place the loaf on a baking tray lined with baking paper, cover with a damp cloth and leave to rest for a further 45 minutes. During this time, heat the Monolith to approx. 180°C indirect heat.
Cut the risen Easter bread crosswise and brush with an egg yolk. Finally, sprinkle the hail sugar over the bread. Bake the Easter bread on the pizza stone for approx. 30 minutes. Done!
