Easter Bread Greek Style

A great cake recipe for any occasion:

(*) For a 1.5 l loaf pan.

Sift the flour (1) into a large enough bowl and make a well in the center. Crumble the yeast into the hollow and sprinkle with 1/5 of the sugar. Heat the milk, add it to the yeast, let it melt and stir in a little flour. Dust the dampfl thinly with flour.

Cover with a dish and leave in a warm place for about 30 minutes.

Melt the butter, mix with the remaining sugar, the egg, the salt and the lemon zest. Add to the dampfl and the remaining flour in the baking bowl form and work together. Beat the yeast dough until it bubbles, becomes dry and no longer sticks. Cover and let rise repeatedly for 30 minutes.

Rinse, drain and dry the raisins. Mix the raisins together with the candied fruit, pumpkin seeds and flour (2) and work into the yeast dough.

Grease the pastry with butter.

On a floured surface, shape the dough into three rolls and braid into a plait. Place in the mold and let rise repeatedly for 45 to 50 minutes with the lid closed.

Brush the surface of the dough with the egg yolk and sprinkle with the sesame seeds.

Bake the Easter bread in a heated oven at 180 degrees for 35 to 40 min.

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