Easter around here still has many of the old traditions. People pluck flowers from the gardens to make a welcoming mat for the priest who visits their house at this time of year.
If you ask me what are the smells that remind me of Easter, I say two : a floor wax ( the orange one that came in a tube made to spread in your knees) and this sweet bread coming out of the wooden oven.
To all , my best wishes for a Happy Easter.
1 kg Wheat Flour
400 ml Warm Milk
350g of sugar
1 package of dehydrated Baker’s Yeast
180g melted butter
2 eggs + 4 egg yolks
2 shallow tbsp of ground cinnamon
2 egg yolks for brushing
Melt the butter .
Dissolve the yeast in the milk, together with the sugar.
Beat the eggs and the egg yolks.
In a bowl place the dry ingredientes first (flour and cinnamon ) , and make a pit in the middle .
In the center pour the eggs , the milk and the butter .
Mix with your hands to obtain an uniform dough, place it on a lightly floured surface and knead for a good 10 minutes . To facilitate divide the dough into 2 parts.
Let it rise from 4 to 8 hours in a cool place ( or in a refrigerator) .
After this time , spread the dough on a floured surface and make a roll . Divide the roll into 2 shorter rolls , and wrap them around each other. Glue the ends in order to keep the shape on the picture.
Let them rise until double in size .
After this time , place the dough on a floured surface and give it a round shape .
Allow to rise until double in size .
Any shape will do. Now brush with beaten egg yolk and bake in a preheated 180 ° C oven for about 40-60 minutes ( do the toothpick test to confirm ).