Flavored Easter Bread with bergamont zest and lemon glaze with white chocolate

01:00
Preparation Time
04:00
Waiting Time
11
Portions
3
Difficulty Level

Directions

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.

Chef: Iosif Apostolakis

Ingredients

CALCULATE PORTIONS:
  • 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

Equipment

  • Baking dish
  • Saucepan
  • Bowl