Easter Pastry

Ingredients

• 4 tbsp rapeseed oil
• 420 g spelt flour type 1050
• 42 g fresh yeast (equivalent to 1 cube)
• 4 eggs
• 5 tbsp lukewarm water
• 70 g whole cane sugar
• 80 g liquid butter
• 1 pinch salt
• 1 tsp orange zest
• 1 tsp anise powder
• 8 colored Easter eggs
• oil
• sesame

Instructions

1. 1.

   Dissolve the yeast in lukewarm water with 1 tbsp sugar, then knead it together with 400 g flour, remaining sugar, liquid butter, salt, orange zest, anise powder and 3 eggs using the dough hook of a mixer until smooth. Cover and let rise in a warm place for 1 hour.

2. 2.

   Thinly coat the colored eggs with a little oil.

3. 3.

   Dust a work surface with the remaining flour. Knead the dough on it, shape into a roll, and cut into 8 equal pieces. Roll each piece into about 25 cm long strands and cross the ends to create loops. Place them with some space on two baking trays lined with parchment paper and insert one colored egg into each loop.

4. 4.

   Separate the remaining yolk and use the whites elsewhere. Whisk the yolk with 1 tbsp water and brush the Easter loops with it. Sprinkle sesame seeds over the tops and let rise again for 15 minutes. Bake in a preheated oven at 180°C (convection: 160 °C, gas: level 2–3) for 20–25 minutes until golden brown.