Easter bread

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.

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.

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.

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.