Flavored Easter Bread with bergamont zest and lemon glaze with white chocolate
For the Easter bread
We follow step by step the recipe for the Easter bread on the back of the package of the Bun Flour Mills of Crete.
For the glaze
We heat the cream and we add the white baking chocolate out of the fire, gently stirring and we add the juice from the lemons. We let it cool a bit in the refrigerator to get the texture of the glaze almost solid. Then, with a spoon and a spatula, we can spread it on our cold Easter bread.
FOR THE DOUGH
- 500 gr Bun flour MILLS F CRETE
- 2 bergamont zest
FOR THE GLAZE
- 450 gr grated white baking chocolate
- 220 gr dairy cream
- 3 juice from medium lemons
- Baking dish