Easter Yeast Ring

Ingredients

• 500 g spelt flour type 1050
• 0.5 cube yeast (21 g)
• 200 ml lukewarm milk (3.5 % fat)
• 50 g raw cane sugar
• 50 g room‑temperature butter
• 0.5 tsp Salt
• 2 Eggs
• 40 g raisins
• 1 egg yolk
• 2 tbsp powdered sugar

Instructions

1. 1.

   Sift the flour into a large bowl and make a well in the center. Dissolve the yeast with 1 tsp sugar and half of the milk, pour it into the well and dust the edges with a little flour. Cover the pre‑mix and let it rise for about 10 minutes.

2. 2.

   Add the remaining flour, sugar, chunked butter, salt and eggs to the pre‑mix. Knead all ingredients with the dough hooks of a hand mixer until smooth. Cover with a damp kitchen towel and let rise at room temperature for about an hour.

3. 3.

   Knead the dough again well and fold in the raisins. Divide the dough into thirds and shape each into equal strands (about 40 cm long). Braid them into a loaf, form a ring and press the ends together firmly. Place the ring on a baking sheet lined with parchment paper, cover and let rise for another ~20 minutes.

4. 4.

   Whisk the egg yolk with 2 tbsp water and brush the dough. Sprinkle the Easter Yeast Ring with powdered sugar and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 40 minutes. Carefully remove from the tray and cool on a wire rack.