Almond Easter Bread

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Almond Easter Bread

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Ingredients

10 portion(s)

320g bakers flour
50g --- Rapadura
2 Eggs.
1 package dried yeast
200 Milk
60 Butter
some flaked almonds

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6

2h 45min

Preparation 2h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking Bread Cake Dessert Easter German Holiday

Recipe's preparation

Place milk and butter in TM bowl and heat for 1 minute, 100 degrees, speed 1. Butter should be soft, but not completely melted.

Add yeast, flour, vanilla essence and eggs and mix for 20 seconds, speed 1.

Knead dough for 3 minutes on interval speed.

Wrap in thermomat or place in thermoserver and leave for 1 hour to rise. Dough should double in size.

When risen, divide dough into 3 equal balls and roll into long rolls. Press down one end so all three are joined there and braid the lengths, securing them at the bottom by pressing again with your fingers.

Place in a warm spot to rise again for up to an hour.

When i has doubled in size again, brush the dough with milk and sprinkle with flaked almonds.

Place in a cold oven and bake for 45-40 minutes at 180 degrees.

Serve warm with jam or lemon butter.

Accessories you need

Spatula TM5/TM6
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Tip

Whole eggs can be embedded into the braid and cooked while the bread bakes. They can be pre dyed using food safe dye or left plain. These add to the seasonal element.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.