How to make
For the leaven, crumble the yeast in the warm, but not hot, milk. Pour a spoonful of sugar and flour and mix into a thin mixture. Cover and let it activate nicely for 15 minutes.
Mix the two types of flour in a bowl and you can sift the white.
Make a well in the middle and pour the activated yeast with the liquid into it, the slightly beaten eggs + the yolk of the third, the sugar (very fine crystal), the melted fat and the oil, a cap of rum and gin, the vanilla and the citrus peels.
Knead the Easter bread dough while adding the butter a little at a time - very soft, almost melted. If it is too sticky, sprinkle flour without overdoing it.
To knead such a heavy dough, I alternate between sprinkling with flour and then a little oil, and that way I manage to knead without it sticking too much. But to save time and effort, a mixer with dough attachments or a food processor can be used.
The dough is ready when it becomes smooth and elastic.
Put it in the bowl, previously greased, and leave it for 50 minutes in a warm room to double in size.
Well-defined gluten bonds should already be visible in the leavened dough.
Mix it for a minute and divide it into two equal parts (for two Easter bread loaves), and each of them into three more.
On a greased surface with your palms, spread out one of the pieces of dough and spread with chocolate. Roll up into a thin roll and slightly stretch it into a strip. Do the same with the others.
Braid three by three strips into two Easter bread braids and place them on a greased tray or line it with parchment paper.
Cover the tray with a towel or cling film and leave it to rise for about 2 hours or until the chocolate Easter bread rise well.
Spread them with beaten egg white, sprinkle with sugar moistened with gin and put it in a preheated oven at 320°F (160°C).
Bake the Easter bread for about 35 minutes or until dark golden brown, and in the last few minutes it is good to put a layer of aluminum foil on top so that they do not burn.
Cool on a wire rack and cut the spelt and chocolate Easter bread.
They will in no way be inferior to ordinary ones, which are only made of white flour. They also have the authentic taste, supplemented with chocolate.
Enjoy!
