How to make
The dough is kneaded with a food processor, but it is not a problem to be kneaded by hand.
Warm up the cream slightly and dissolve the yeast in it. Crack the eggs into a bowl, add the sugar and beat for a few minutes with a wire whisk. Sift the flour with a pinch of salt. Transfer half of it into the bowl of the food processor.
Pour the cream, beaten eggs and lemon essence. Turn on the robot on the lowest setting and start gradually adding the remaining flour and the slightly melted butter, which has been mixed with the oil.
Leave the food processor to knead for at least 10 minutes. Coat the finished Easter bread dough with oil, cover it with cling film and keep it warm, until it doubles in volume. From the indicated quantity, I made this Twisted Easter Bread with Nutella and one more.
For the twisted Easter bread, set aside half of the dough. Roll it out onto a floured surface and cut it into 2″ (5 cm) wide strips. Spread each strip with Nutella. Roll the first one and place it in the center of a 8.5″ (22 cm) baking pan lined with baking paper.
Roll the rest around like a twisted chocolate pie. Cover the baking pan with cling film and leave it in a warm place, until the roll has doubled in size. Bake at 320°F (160°C) in a preheated oven, until it has nicely browned. Sprinkle the finished Nutella Easter Bread with powdered sugar!
Enjoy!
