Traditional Easter bread / Pinca

Ingredients:
 400 g of wheat flour (half white)
7 g action dry yeast
 10 g vanilla sugar
1 whole egg and two egg yolks
 50 ml agave nectar
55 g butter, melted over low heat
a pinch of Himalayan salt
half tsp of home grown lemon zest
 1 tbsp rum 250 ml milk -
1 egg yolk from the spread
- almonds, raisins- optional
- brown sugar for sprinkling- optional

  Heat the milk for a short while over low heat. It has to get slightly warm.
 Pour it over the yeast and vanilla sugar that you have previously put in a small bowl.
Let it be like that for about 8-10 minutes.
 In a separate large bowl combine about 350 g flour with a pinch of salt.
 Add the egg and egg yolk and the agave. Stir. Pour the milk with the yeast and mix well.
Add the rum and zest of lemon. Melt the butter over low heat and the gradually pour it into the mixture, constantly stiring and mixing. At this point, gradually add the remaining flour.
The dough has to separate slightly from the walls of the bowl. You can add almonds and raisins at this point if you like. Another option can be that you sprinke the almonds and raisins only on the top of the "pinca", before baking. It's up to you! Once you've kneaded the dough, cover it and let it rest for 2 hours in a warm place. It must double it size. After 2 hours, knead it once again, cover it and leave it to rise for one more hour. Form a nice round shape, spread the egg yolk all over it and make a deep cut with a sharp knife shaped like a cross.
 Bake the Easter bread on 170 C degrees somewhere between 15-20 minutes.
 Lower the oven on 150 C degrees and bake for another 20 minutes.
 Recipe by Paula