Fritel

Easter bread

€€€€€

Ingredients

90 ml of milk
1 egg
2250 gm flour
1/2 tsp of salt
2 tbsp powdered sugar
25 gm of butter
1 tsp of instant yeast
For the filling
75 gm of dried apricots
75 gm of raisins
3 tbsp of amaretto
15 gm of butter
50 gm of cane sugar
1,5 tsp cinnamon
1/2 tsp of allspice
For the finish
3 tbsp powdered sugar
A few drops of water
30 gm of chopped almonds
To serve: powdered sugar

Further needed

FRITEL bread machine

Preparation

Pour the milk into the bread pan of your machine and add the egg.
Sprinkle the flou rso that it completely covers the liquid. Add salt, sugar and butter in separate corners.
Make a well in the flour (but not as far as the milk) and sprinkle the yeast over it.
Put the machine on the dough position
In the meantime, wash the raisins and the apricots and chop the apricots into pieces.
Put the Amaretto in a pan and bring to the boil. Turn off the heat and let it rest
Remove the dough from the mold when it has risen.
Melt the butter for the filling. Dust a work surface with flour and place the dough on top. Roll it out with a rolling pin to a rectangle of approximately 30 x 45 cm.
Grease the dough with the melted butter.
Then sprinkle with cane sugar, cinnamon, allspice,raisins and chopped apricots.
Roll the dough from the horizontal side.
Lay the roll down with the seam. Brush the ends ofthe bread with milk and stick them together to form a ring.
Cover a baking tray with baking paper. Carefully place the garland on the baking tray.
Cut the dough with scissors every 4 cm over two thirds of the width. Cover the bread with greased plastic wrap or with a damp tea towel. Allow to rise for another 30 minutes.
Preheat the oven to 200 ° C. Bake the bread in 20 - 25 minutes until golden brown.
Allow to cool on a rack. Meanwhile, roast the almonds in a pan without butter or oil until they are golden brown.
Mix the powdered sugar with the water to make an icing. Baste the garland with the glaze.
Sprinkle with almonds and powdered sugar. Serve the bread cold.