Easter Bread with Nut Brittle

Ingredients

• 2 tsp dry yeast
• 1/3 cup plus 2 tbsp lukewarm milk
• 4 1/3 cups unbleached flour
• 2 tsp salt
• ½ cup sugar
• 3 zest of lemons, grated
• ½ cup unsalted butter, softened
• 3 eggs, beaten
• 1/3 cup plus 2 tbsp water

Topping:

• 3 tbsp sugar
• 4 tsp ground cinnamon
• 1 cup blanched almonds, toasted and roughly chopped
• 1 egg yolk

Method

1. Sprinkle the yeast into the milk in a small bowl. 
2. Leave for 5 minutes; stir to dissolve. 
3. Mix the flour, salt, sugar, and lemon zest in a large bowl. 
4. Make a well in the center of the mixture and add the butter, eggs, and dissolved yeast.
5. Mix in the flour from the sides of the well. 
6. Add the water 1 tablespoon at a time, as needed, to form a soft, sticky dough.
7. Turn the dough out onto a lightly floured work surface. 
8. Knead until smooth, springy and elastic, about 10 minutes.
9. Put the dough in a clean bowl and cover with a dish towel. 
10. Let the dough rise until doubled in size, about 4 hours. 
11. Punch down the dough, then let rest, covered with a dish towel, for about 10 minutes.
12. Divide the dough into two equal pieces and roll each piece into a 16 inch 40 cm long rope. 
13. Twist the two dough ropes together.
14. Place the dough rope on a buttered baking sheet. 
15. Shape it into a ring by bringing together. 
16. Pinch them to seal and cover with a dish towel. Proof until doubled in size, about 1 1/2 hours.
17. To make topping. 
18. Mix the cinnamon, sugar, almonds and egg yolk in a bowl. 
19. Use a rubber spatula to spread the mixture evenly over the top of the ring.
20. Bake in the preheated oven for 45 minutes, until golden and hollow sounding when tapped underneath. 
21. Cool on wire rack.
    

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