Step-by-step break-off bread

Put the raisins in a sieve and rinse them with cold water. After draining, dry them further with kitchen paper or a clean tea towel. Shake the raisins in a bowl with the flour. Clean the peel of the lemon well under the tap, for example with a clean scourer. Grate the yellow skin off until you come on the white (which tastes bitter). Put the bread mix in a mixing bowl or the bowl of the food processor. Mix in the grater and vanilla sugar.

Melt the butter slowly in a saucepan. Break the egg over a bowl and beat it with a fork. Stir in the milk and melted butter. Pour this mixture into the bread mix. Use the mixer or food processor to knead a firm dough. Or let an adult do that (making dough is a pretty tough job!). When the dough is ready, knead the raisins with your hands (otherwise they will break).

Put the dough into a bowl and cover it with plastic wrap. Leave the dough in a warm place for 10 minutes to 'rise' (the dough will increase automatically). Divide the dough into 16 portions and roll them between your hands into balls. Make 16 small balls of the almond paste. Press with your thumb a hole in each dough ball, put a food ball in it and fold the dough closed again. Now place 1 scoop in the middle of the cake tin, put 5 rolls around it and then another 10 scoops. Press them together so that the bread rolls together like a 'flower'. Place the tea towel over it and let it rise for another 30 minutes in a warm place. In the meantime, preheat the oven to 200 ° C.

Take the tea towel off the buns and sprinkle with poppy seeds. Put on oven mitts and slide the cake pan into the middle of the oven. Fry the buns until tender and brown in about 25 minutes. Put on oven mitts again and remove the mold from the oven. Put a pie dish or large plate upside down and carefully turn them over together. In this way the Easter bread automatically slides out of the shape. Allow the bread to cool on a cake rack. At the table everyone can break a sandwich themselves.