Easter bread with raisins
Bread with sesame, cinnamon and anise, perfect for Easter brunch.
Perfect bread for Easter brunch! This filled bread boasts the delicious flavors of anise, cinnamon, and sesame. Finish the dish with slivered almonds and sugar sprinkled on top. You can cut about 8 slices of Easter bread, so plenty for Easter brunch.
Preparation
Combine the flour, yeast, salt, butter, and sugar in a mixing bowl. Grate the orange zest and add the orange zest, ground aniseed, and ground cinnamon. Pour in half the milk and water and begin kneading. Gradually add the remaining milk and water and knead the dough until elastic.
Add the raisins and knead into the dough. Place the dough in a large bowl and let it rise for about an hour, or until doubled in size.
Dust your work surface with flour and divide the dough into three pieces. Roll each piece into three equal lengths of thick rolls and braid them together. Place the braid on a baking sheet lined with parchment paper and let rise for about another hour, until the bread has roughly doubled in size.
Preheat the oven to 180°C. Beat the egg.
Brush the bread with the beaten egg and sprinkle with sesame seeds, flaked almonds, and sugar. Bake for 30 to 40 minutes, or until golden brown and cooked through.
Let it cool on a wire rack.
Ingredients
- 500 g bloem
- 7 g droge gist
- 10 g zout
- 60 g ongezouten boter op kamertemperatuur
- 75 g kristalsuiker
- 1 sinaasappel
- 150 ml melk
- 150 lauwwarm water
- 50 g rozijnen
- 1 el Anijszaad (gemalen)
- 1 tl Kaneel (gemalen)
- 1 ei
- 1 el Sesamzaad
- 1 el geschaafde amandelen
- 1 el suiker
Supplies
- Baking tray
- Baking paper
