Easter Sweet Bread

Ingredients:

1 lb. / 450 gr flour

60 gr sugar, plus extra for topping

Pinch of salt

2 eggs

125 ml milk

9 gr dry yeast

Zest of ½ orange

1 tablespoon rum

1 egg + 1 tablespoon of milk for the egg wash

Preparation:

 Place all dry ingredients into your mixer and mix at low speed.

 Add the rest of the ingredients (except the egg wash) and mix at medium speed for about 10 minutes, until the dough no longer sticks to the bowl.

 Cover the bowl with a damp cloth and let it rest for 1 hour.

 Cut the dough in 10 pieces, knead and form into balls. Let it rest for another hour.

 Roll each ball into a string and let it rest for 30 minutes.

 Form the knots by stretching further the string, make a U shape, cross over the tips while keeping a circle in the middle of the U, bring over to the belly of the U and tuck the ends underneath (see pictures for step-by step instructions).

 Let the knots rest for another hour. In the meantime, preheat the oven to 345F.

 Place the knots on a parchment paper lined baking sheet or silicon mat. Brush the knots with the egg wash and sprinkle generously with sugar.

 Bake for 25 minutes.

 

 Disfruten!