You are here  Classic Easter Bread  admin's picture   Sugar 100
Gram (1/2 Cup)   Warm milk 550 Milliliter (110 F 43ÃÂ°C, 2
Cups)   Active dry yeast 4 Tablespoon (4 Packages)   All purpose
flour 1 Kilogram (6 Cups)   Salt 1 Pinch   Butter 200 Gram (3/4
Cup Plus 2 Tablespoons)   Eggs 2   Lemon 1 , peel grated  
Chopped almonds 100 Gram (1 Cup)   Chopped candied lemon peel
200 Gram (1.25 Cup)   Seedless golden raisins 300 Gram (2 Cups)
 Rum 1 1⁄2 Tablespoon   Butter 50 Gram, melted (4 Tablespoon)  
Sugar 50 Gram (1/4 Cup)   Egg yolk 1 , beaten   Slivered almonds
50 Gram (1/2 Cup)   Rum 3 Tablespoon  To make yeast dough, stir
2 tea spoons sugar into warm milk and sprinkle with yeast. Let
stand 5 minutes or until the surface is frothy. Stir gently to
moisten any dry particles remaining on top. Sift flour and salt
into a large bowl. Melt butter; cool slightly. Lightly beat
butter, eggs and lemon peel into yeast mixture. Pour into flour
mixture, combining to make a dough. On a floured surface, knead
dough 5 to 10