Easter Pineapple with Blackberry Jam

Mix half of the milk with yeast, a little bit of flour and 1 pinch of sugar to a “Dampfl”. Slightly heat the remaining milk with vanilla sugar, salt, butter and sugar (30 °C ). Mix this liquid with the flour, the “Dampfl”, lime zest and 2 egg yolks. Cover and let rise in a warm place until cracks form in the dough. Fold dough and rise repeatedly. Shape yeast dough into 2 on-the-spot balls and score them crosswise on the surface. Place on a baking sheet lined with parchment paper, rise a little more. Brush with beaten egg yolk. Bake in oven heated to 180 °C for about 45 minutes until golden brown. Brush with a little melted butter, sprinkle with hail sugar. Cool down the Easter pineapples, cut them open. Spread with blackberry jam and bring to the table.

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