How to make
Prepare a sourdough in advance from the yeast, a spoonful of sugar, 80 ml of the milk and 80 grams of the flour. Wrap the resulting mixture and leave it to rise for 15-20 minutes in a warm place.
Sift the remaining flour into the bowl of a mixer, if kneading by hand and make a well in the middle. Pour the slightly beaten 2 eggs and the yolk of the third into it. Add the sugar, the remaining milk, the citrus peels, the melted lard, half the soft or melted butter and a cap and a half of rum (about 15 grams).
Start kneading, adding the remaining butter and a little oil a little at a time. When different types of fat are mixed in Easter Bread, it becomes more delicious.
At first the dough is sticky, but gradually it becomes elastic. Sprinkle very little flour, but only as a last resort - if it's too sticky. Leave the dough in the bowl to rise for 1 hour.
Break the chocolate into pieces, saving a bit of each if desired, to sprinkle over the Easter bread at the end.
Insert the pieces of chocolate into the dough, folding in three or four times.
Divide into two equal parts and each of them into three more. Form into strips, twist them and braid three by three into two nice braids.
Put the two Easter breads into rectangular molds and leave them to rise again for an hour or more, depending on the heat in the room.
Spread with the beaten egg white and sprinkle with sugar. In case you want to sprinkle with chocolate, it is better not to add sugar, but only the chocolate - melted, only when the Easter breads are ready and cooled.
Bake at 170°C in a preheated oven for 30 minutes. Keep an eye on them so that they don't darken too much on top and if this happens, cover with aluminum foil.
Cool the Easter Bread with White and Dark Chocolate on a wire rack and serve.
Happy Holidays!
