Traditional Easter bread with Hamlitsch pumpkin seed oil and pumpkin seeds

12 pieces / working time approx. 40 min.

300g plain flour
200g Hamlitsch organic pumpkin seeds
250ml lukewarm milk
5 tbsp Hamlitsch organic pumpkin seed oil
70g sugar
1 sachet vanilla sugar
2 eggs
1 pinch salt
1 sachet dried yeast

Grind the pumpkin seeds finely, mix together with the flour, salt, sugar and the dried yeast.
Sprinkle the lukewarm milk with 1 egg and organic pumpkin seed oil and add to the flour mixture, mix and knead to a smooth dough. Cover and let rise for about 2 hours. Divide the dough into 12 pieces of equal size and shape it into a ball, put it on a baking tray lined with baking paper and let it rest for another 30 minutes. Cut a cross into the dough balls, brush with 1 bubbled egg and bake in the oven at 180 ° C with top / bottom heat for 30 minutes.