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Recipe: Styrian Easter loaf

Steirische Osterpinze - traditionelles Rezept

Preparation

For 1 loaf

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.

Tip: In the last 2-3 minutes before the loaf has finished cooking, a decorated boiled egg can be placed on top of it.

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