Easter Bread

Warm the milk in a small saucepan until lukewarm. Melt the yeast with the sugar in the milk while stirring.

Sift the two types of flour into a suitable bowl, add the yeast milk, the salt and the butter in flakes.

Knead the ingredients together into a smooth dough until it separates from the bottom of the bowl. Let the dough rise in a warm place with the lid closed until it has doubled in volume.

In the meantime, rinse the kitchen herbs, shake them dry and chop them very finely.

Grease a loaf pan about 25 cm long and sprinkle with flour.

Knead the dough a second time on the lightly floured surface, working in the chopped kitchen herbs.

Set aside a piece of dough about the size of an apple, shape the remaining dough into a loaf and pour into the prepared pan.

Roll out the small ball of dough to about 1/2 cm thick and cut out bunny figures. Mix the egg yolks, brush the bread with them, place the bunny figures on top, press lightly until smooth and brush with egg yolks as well. Let the bread rise in the pan for another 30 minutes.

Preheat the oven to 200 degrees. Bake the Easter bread on the lower rack for about 45 minutes until light brown.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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