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JacksDad
Easter bread
Easter bread with raisins, bigarreaux and lemon.
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Ingredients
Directions
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Sift the cake flour with the baking powder and a 1/2 tsp salt over a bowl. Finely chop the bigarreux. Stir in the raisins, bigarreaux, lemon zest and sugar.
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Beat the egg. Make a well in the center of the cake flour and pour in the egg and the buttermilk. Mix this with the mixer with kneading hooks.
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Remove the dough from the bowl and knead it for another minute with the hands, first sprinkled with flour. Grease the cake mold. Press the dough into the greased form.
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Fry the bread in about 30 minutes until golden brown and done. Allow the bread to cool on a cake rack. Pack the bread in foil and store it until use.
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Nutrition
95Calories
Sodium12% DV280mg
Fat2% DV1g
Protein4% DV2g
Carbs7% DV20g
Fiber28% DV7g
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