Easter Braided Bread with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,876 cal. | (185 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 523 g | (349 %) | ||
| Sugar added | 130 g | (520 %) | ||
| Roughage | 40.4 g | (135 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 42.5 mg | (354 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 44 mg | (367 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,854 μg | (618 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 113.1 μg | (251 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 3,093 mg | (77 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 539 mg | (180 %) | ||
| Iron | 17.7 mg | (118 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 44.5 g | |||
| Uric acid | 784 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 153 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ tsp salt
- 1 cube Yeast (40 grams)
- 80 grams sugar
- ⅛ l milk
- 1 egg
- 60 grams butter
- 1 organic lemon (zested)
- Also
- 120 grams almonds (finely chopped)
- 50 grams powdered sugar
- lemon juice
- 30 grams slivered almonds (to sprinkle)
Preparation steps
For the dough, sift the flour in a large bowl and sprinkle salt over it. Make a well in the center of the flour and crumble the yeast into it. Stir in 1 tablespoon sugar and 6 tablespoons lukewarm milk, sprinkle some flour over and let rise covered in a warm place until the volume has doubled.
Add the remaining sugar, eggs, softened butter and the lemon zest to the flour. Knead with an electric mixer knead for about 10 minutes into an elastic dough, until the dough leaves the bowl edges. Cover the dough and let rise in a warm place for 35 minutes.
Knead the dough again on a floured surface and knead in the chopped almonds. Divide the dough into 4 portions and shape each portion uniformly into thin strands of about 50 cm (approximately 20 inches) length.
Cover the strands and let rise for about 10 minutes. Pleat the 4 dough strands together into pigtail braids and gently place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35-45 minutes until golden brown.
Mix the powdered sugar with some lemon juice to form a thick glaze and coat the still warm baked bread with it. Sprinkle with almond slivers and serve.
