Today I’m going to make a traditional South-Tyrolian easter bread. It’s a yeast-based milk bread with a bit of anise and fits very well together with the typical Easter cold cuts (cooked Speck, ham, beef tongue, etc.) or just by itself. We eat it sliced with a bit of homemade horseradish spread. Delicious!

# Recipe

300g wheat flour 10g fresh yeast 20g sugar 2 egg yolks 30g butter 125ml milk Pinch of salt 1 tablespoon anise

• Put the flour in a big bowl and form a hole in the middle
• Mix the hand-warm milk with the yeast, roughly a teaspoon of sugar and two tablespoons of the flour
• Pour the milk into the hole, forming a small lake
• Let it rise until it forms nice bubbles (roughly 10-20 minutes depending on the environment temperature)
• In the meantime, melt the butter
• When the milk-yeast mixture is ready, mix all the ingredients with a wooden spoon until it’s a homogeneous batter
• Cover the dough and let it rise for 1 hour. The dough should rise at least double in volume
• Now shape a rather flat bread. It should look very similar to a pita

The dough gets shaped into a flat, round form, very similar to a pita bread

• Optional: brush some water atop the dough to get a smooth and not too crunchy crust
• Let it rise for another 20 minutes
• In the meantime, pre-heat the oven to 200 degrees Celsius
• Bake for 20 minutes at 200 degrees
• Bake for another 20 minutes at 180 degrees
• Put it out of the oven and let it cool down
• Enjoy