In Germany, on Easter Sunday, this deliciously aromatic sweet bread adorns every table!
It is necessary
- - 250 ml of warm milk;
- - 28 g dry yeast;
- - 80 g of sugar;
- - 800 g flour;
- - 250 g butter or margarine;
- - 4 tablespoons vegetable oil;
- - 1 tsp salt;
- - 2 eggs;
- - 4 yolks;
- - a couple of pinches of vanillin.
- - 250 g dried cherries.
- To grease baked goods:
- - 2 yolks;
- - 2 tbsp. milk;
- - 6 tbsp. orange jam;
- - almond petals for sprinkling.
Instructions
Step 1
Warm the milk slightly, add yeast, 40 g of sugar, 4 tablespoons of flour and mix well. Leave until the dough rises.
Step 2
In the meantime, remove the butter from the refrigerator and wait for it to soften. Beat it with the remaining half of the sugar, a teaspoon of salt, 4 tbsp. vegetable oil, eggs and yolks until smooth.
Step 3
Add the dough to the mixture and sift the flour. Mix all ingredients and knead the dough. Cover it with a clean towel and place in a warm place (in a slightly preheated, slightly open oven, this will take about 40 minutes).
Step 4
Add dried cherries into the dough that has come up and mix again. Leave to come up for another hour.
Step 5
In the meantime, heat the oven to 180 degrees. Prepare a large baking sheet by lining it with parchment paper.
Step 6
Divide the matched dough into two parts, form a loaf of each and make cuts on each so that the pastry rises better. Allow to come up for about 15-20 minutes.
Step 7
Mix milk with yolks, grease the blanks and send to the oven. Bake for half an hour.
Step 8
Fry the almond petals in a skillet without oil until browning.
Step 9
Warm the orange confiture slightly. Brush the still warm bread with it and garnish with toasted walnut flakes.
