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- Jun 2, 2003
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This is a Bavarian Easter bread. It's similar to Italian Easter panettone. Easter bread can be baked in many shapes. I chose the simply round type, and in order to keep it perfectly round I used a spring form without the bottom as a mold. I baked it on my baking stone for a nice crust.
Ingredients beyond basic medium-soft yeast dough:
raisins and currants (I also add cranberries) -- all rum-soaked
vanilla
lemon zest
saffron
lemon oil
almond oil
ground almonds
rum
Eat it plain, with butter and or jam.
This here is a about a 3.5 pounder:
Ingredients beyond basic medium-soft yeast dough:
raisins and currants (I also add cranberries) -- all rum-soaked
vanilla
lemon zest
saffron
lemon oil
almond oil
ground almonds
rum
Eat it plain, with butter and or jam.
This here is a about a 3.5 pounder:
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