How to make
Dissolve the yeast and honey in the slightly warmed milk. Cover with a towel and leave it in a warm place until it activates - about 10 minutes.
Grate only the yellow and orange parts of the citrus peel. Beat the egg lightly.
Sift the flour into a bowl and make a well into which you pour the milk with the activated yeast, a little of the half melted butter, the sugar, the egg, the citrus shavings, the rum, the vanilla and finally the salt (scatter it on the side so that it does not come into direct contact with the yeast).
Knead the dough, adding the rest of the butter little by little. Transfer to a floured surface and knead for 10-15 minutes, adding flour a little at a time, until it stops sticking to your fingers and the surface. You can also use a device with dough attachments to make it easier. At first it is sticky, but later the dough becomes elastic, you just need patience.
Shape it into a ball and place it in the lightly greased bowl. Leave it for 1 hour in a warm room to double in size.
From the risen dough, form three identical strips, twist them slightly and braid them. Join the ends and place them in a 9.4″ (24 cm) diameter baking pan covered with baking paper.
Wait for it to rise again, leaving it in a warm place for about 1 hour. It is best that the baking pan is covered, but there should be space for the Easter Bread to rise and not stick to the cloth.
Spread it carefully, without pressing, with beaten egg white, sprinkle generously with sugar and put the Easter Bread with One Egg into an oven heated to 340°F (170°C). Bake until golden brown.
Enjoy.
