Dissolve the yeast in half of the lukewarm milk and mix with a little flour to form a soft dampfl. Dust the surface with a little flour. Cover the dampfl and let it rise in a warm place until the surface of the dough shows coarse cracks.
Then sift remaining flour into a bowl. Heat the margarine. Mix lukewarm milk and remaining ingredients into flour, add Dampfl and beat into a smooth dough. Leave to rest in a warm place for half an hour.
After rising, knead again very briefly. Shape two thirds of it into a round loaf, form long rolls from the remaining dough and arrange them twisted or braided on the bread. Whisk the egg yolk and spread on the bread.
Preheat the oven to 180 °C and bake the bread for about 50 to 60 minutes.
Preparation Tip:
This Easter pastry tastes very good spread with butter.
Related Recipes:
Easter PinzeFor the Easter pinze, first prepare a dampfl from half the milk, the crumbled yeast and a little flour. As...
Seven Grain Bread, HomemadeTake 1 level tablespoon of each of the barley groats and the sesame seeds, mix with 1 egg of whole-grain...
Whole Grain Christmas StollenFor the yeast dough, pour the milk into a saucepan and let the yeast melt in it. Add the whole wheat flour...
Apple Poppy Seed Cake1. mix flour and poppy seeds in a baking bowl. Crumble yeast, mix with 10 g sugar and stand for 1 minute so...
TopfenkornstangerlFor the Topfenkornstangerl mix the ingredients of the swelling piece and let stand best over night. If...
Rye RollFinely grind the rye. Stir sourdough with water and mix with crumbled yeast in the wide bowl of the food...
Wreath CakeKnead a yeast dough from flour, 100 g sugar, butter, lemon zest, yeast, 120 g milk, salt and egg until it is...
Wachau Bread PuddingFor the Wachau bread pudding, mix milk with crème fraîche and a pinch of salt in a saucepan, add the vanilla...
Easter PinzeFor the Easter pinze, boil and peel the potatoes. Press them hot through a potato ricer or mash them with a...
Focaccia CapreseFor the Focaccia Caprese knead a soft dough from flour, water, dry ferment and salt and let it rise for about...