Name: German Easter Bread with Raisins
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 500 g plain flour; 200 ml milk; 42 g yeast; 100 g butter; 80 g caster sugar; 2 pcs eggs; 2 teaspoons lemon zest; 1 pinch salt; 1 packet vanilla sugar; 120 g raisins; 50 g almonds; 20 g powdered sugar

Step by step process

Preparing the starter and dough

1
Start the Easter bread by activating the yeast. Warm the milk to a lukewarm temperature of about 37 degrees Celsius, crumble the yeast into it, then add a teaspoon of sugar and two tablespoons of flour. Stir. Let it rest for 15 minutes in a warm spot until foam forms on the surface.
TIP:
The milk temperature for activating yeast should be around 37-38 °C. Crumble fresh yeast or sprinkle in dried yeast, add a teaspoon of sugar and stir briefly. After 5-10 minutes, foam and a yeasty aroma will form. If no foam forms, the yeast is no longer alive and you need a new package.
2
Sift the remaining flour into a large bowl. Add the sugar, salt, lemon zest and vanilla sugar, then mix in the risen starter, eggs and softened butter cut into pieces.
TIP:
When grating, use only the thin yellow layer of zest. The white part is bitter and will spoil the dressing's flavor. Before using it, gently wipe it off to leave only the fresh lemon aroma.
3
Work the dough until it is smooth and elastic and no longer sticks to the sides of the bowl. Knead it by hand or with a mixer for about 10 minutes so the butter blends completely into the flour.
4
Rinse and dry the raisins, then work them into the dough together with half of the chopped almonds. Cover the bowl with a cloth and let it rise in a warm place for about an hour, until the dough doubles in volume.

Shaping and proofing

5
Briefly knock back the risen dough and shape it into a smooth, round loaf on a floured board. Transfer it onto a baking sheet lined with parchment paper.
6
Cover the loaf with a cloth and let it proof for another 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.
7
Brush the surface of the loaf with beaten egg and scatter the remaining sliced almonds on top. With a sharp knife you can score a shallow cross on the surface as a traditional Easter decoration.

Baking and finishing

8
Bake the bread in the preheated oven for 35 to 40 minutes until golden. If the crust browns too quickly, cover it with aluminum foil and finish baking.
9
Transfer the baked loaf onto a wire rack and let it cool completely. Before serving, dust the warm or cooled bread lightly with powdered sugar and slice it.