Recipes

Styrian Easter loaf

  • #spermidine
  • #Vegetarian
Difficulty level: medium
  • 60 Min.Preparation time
  • 4Portions
  • 160 °CHeißluft

Loaf

  • 500 g flour (fine)
  • 30 g yeast (one fresh cube)
  • 250 ml milk (lukewarm)
  • 100 g granulated sugar
  • 80 g butter
  • 5 egg yolks
  • 1 tsp vanilla sugar
  • 1 tsp salt
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • Zest of half an organic lemon
  • 50 g Steirerkraft pumpkin seeds, ground
  • 100 g Steirerkraft pumpkin seeds, chopped
  • 1 egg (for coating)

Preparation

  1. To make the dough, put the flour in a bowl and make a hollow in it. Put the yeast, 3 – 4 tbsp warm milk and 1 tsp sugar in the hollow and mix to a dough. Cover the dough and leave it to rise until doubled in height.
  2. Take the rest of the warm milk, add the butter, egg yolks, the rest of the granulated sugar, vanilla sugar, salt, pumpkin seed oil and lemon zest and beat to a foam. Gradually mix this with the risen dough. Add the chopped and grated pumpkin seeds and beat to a smooth and supple dough. If the dough is too solid or too liquid, add more milk, flour or pumpkin seeds until the right texture is achieved.
  3. Shape the dough into a smooth ball and let it rise again on the baking sheet. When the size of the dough ball has noticeably increased, make two deep cuts in it with wet scissors and bake in an oven pre-heated to 160 °C top/bottom heat for 10 minutes. Then beat an egg, brush the egg onto the loaf and return to the oven at 150 °C for approx. 10 minutes.

 

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Styrian Easter loaf

Difficulty level: medium
  • 60 Min. Preparation time
  • 4 Portions
  • 160 °C Heißluft

Loaf

  • 500 g flour (fine)
  • 30 g yeast (one fresh cube)
  • 250 ml milk (lukewarm)
  • 100 g granulated sugar
  • 80 g butter
  • 5 egg yolks
  • 1 tsp vanilla sugar
  • 1 tsp salt
  • 20 ml Steirerkraft pumpkin seed oil PGI
  • Zest of half an organic lemon
  • 50 g Steirerkraft pumpkin seeds, ground
  • 100 g Steirerkraft pumpkin seeds, chopped
  • 1 egg (for coating)
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Preparation

  1. To make the dough, put the flour in a bowl and make a hollow in it. Put the yeast, 3 – 4 tbsp warm milk and 1 tsp sugar in the hollow and mix to a dough. Cover the dough and leave it to rise until doubled in height.
  2. Take the rest of the warm milk, add the butter, egg yolks, the rest of the granulated sugar, vanilla sugar, salt, pumpkin seed oil and lemon zest and beat to a foam. Gradually mix this with the risen dough. Add the chopped and grated pumpkin seeds and beat to a smooth and supple dough. If the dough is too solid or too liquid, add more milk, flour or pumpkin seeds until the right texture is achieved.
  3. Shape the dough into a smooth ball and let it rise again on the baking sheet. When the size of the dough ball has noticeably increased, make two deep cuts in it with wet scissors and bake in an oven pre-heated to 160 °C top/bottom heat for 10 minutes. Then beat an egg, brush the egg onto the loaf and return to the oven at 150 °C for approx. 10 minutes.

 

Print recipe
The elixir of life for the Styrians.