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.