Recipe for Easter bread with Perga bee bread

Lactose-free option

Preparation time: 75 minutes - Difficulty level: easy

Ingredients:
- 500 g spelt flour type 630
- ½ sachet fresh yeast (21 g)
- 60 g sugar
- 1 egg
- 125 ml milk or plant-based drink
- 125 g very soft butter or Alsan margarine
- 1 pinch of salt
- ½ tsp aniseed
- 1/2 tsp clove powder
- 1 sachet bourbon vanilla powder
- zest of half an organic lemon (approx. 1 tbsp zest)
- 100 g Perga bee bread
- 50 g chopped almonds
- 1 egg yolk for spreading

Preparation:

Heat the milk to lukewarm, dissolve the yeast in it and add half the sugar. Stir and leave to rest for 15 minutes. Be careful not to let the milk get too hot, otherwise you will destroy the yeast bacteria.

In the meantime, place the flour in a large mixing bowl, add the remaining sugar, vanilla sugar and spices.

Add the softened butter and egg to the flour, pour in the yeast milk and knead the dough with a food processor for at least 5 - 6 minutes until glossy.

Leave the dough to rise in a warm place for 30 minutes, then add the bee bread and almonds and knead again vigorously. Then leave to rise in a warm place for at least 1.5 hours.

Preheat the oven to 175 °C top/bottom heat.

Now shape your dough into a round loaf, place on a baking tray lined with baking paper and leave to rise for another 15 minutes.

Then brush with a mixture of one egg yolk and two tablespoons of water and cut into a star shape.

Press a potato the size of an egg into the center of the cut as a placeholder.

Place the bread in the oven and bake for approx. 35-45 minutes until golden brown (the baking time may vary depending on the oven).

Then leave the bread to cool on a wire rack. It tastes best the day after or on the following days, when it has soaked through a little (simply wrap in cling film). A little butter or your favorite jam is a delicious accompaniment. For example, our delicious sloe jam.

Happy Easter !

You can find different Perga varieties in our store:

Bee bread

Organic Perga

Chocolate Perga