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Almond Easter Bread



10 portion(s)

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

Recipe's preparation

  1. 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. 



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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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