📝 About This Recipe
A beloved centerpiece of German Easter celebrations, Osterbrot is a rich, slightly sweet yeast bread studded with plump raisins and bright citrus notes. This golden-brown loaf, often marked with a symbolic cross, represents the end of Lent and brings a warm, buttery aroma to the holiday breakfast table. Its soft, brioche-like crumb and delicate crunch from almond slivers make it a timeless classic that tastes like a spring morning in Bavaria.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 7 grams Active dry yeast (one standard packet)
- 200 ml Whole milk (lukewarm, about 100°F)
- 80 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (freshly grated from one organic lemon)
Fruits and Nuts
- 100 grams Raisins or Sultanas (soaked in warm water or rum for 15 minutes)
- 30 grams Candied lemon peel (finely chopped (Zitronat))
- 30 grams Sliced almonds (for the topping)
The Finish
- 1 Egg yolk (mixed with 1 tbsp milk for egg wash)
- 2 tablespoons Pearl sugar (optional for decoration)
- 2 tablespoons Apricot jam (melted, for a glossy post-bake glaze)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with one tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, sift the flour and add the remaining sugar, salt, and lemon zest. Whisk to combine.
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3
Create a well in the center of the flour mixture and pour in the yeast mixture, the room-temperature egg, and the vanilla extract. Begin mixing on low speed.
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4
Gradually add the softened butter piece by piece while kneading. Continue to knead the dough for about 8-10 minutes by hand or 5-7 minutes by machine until it is smooth, elastic, and pulls away from the sides of the bowl.
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5
Drain the soaked raisins and pat them dry with a paper towel. Gently fold the raisins and the chopped candied lemon peel into the dough until evenly distributed.
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6
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size.
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7
Punch down the risen dough to release air. Transfer to a lightly floured surface and shape it into a tight, round loaf.
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8
Place the loaf on a baking sheet lined with parchment paper. Using a sharp knife or a razor (lame), score a deep cross into the top of the bread.
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9
Cover the loaf loosely and let it rise for a second time for about 30-45 minutes.
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10
Preheat your oven to 180°C (350°F). Brush the entire surface of the loaf with the egg wash (egg yolk and milk mixture).
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11
Sprinkle the sliced almonds and pearl sugar over the top, pressing them very lightly into the egg wash so they adhere.
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12
Bake for 35-40 minutes. If the bread starts browning too quickly, cover it loosely with a piece of aluminum foil halfway through.
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13
Once baked (internal temperature should reach 190°F/88°C), remove from the oven. For an extra shine, brush the warm bread with melted apricot jam.
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14
Transfer to a wire rack and allow the Osterbrot to cool completely before slicing to ensure the crumb sets properly.
💡 Chef's Tips
Always ensure your milk is lukewarm, not hot, as temperatures above 110°F can kill the yeast. Soaking the raisins in rum or warm water is essential; dry raisins will absorb moisture from the dough and can burn during baking. For a richer flavor, use high-quality European-style butter with a higher fat content. If you don't like candied peel, try adding dried cranberries or chopped dried apricots for a modern twist. To check if the bread is done, tap the bottom of the loaf; it should sound hollow.
🍽️ Serving Suggestions
Serve thick slices with a generous layer of high-quality cold salted butter. Pair with a dollop of sweet apricot or strawberry preserves for a classic German breakfast. Enjoy alongside a steaming cup of coffee or a traditional German 'Ostermischung' tea. Toast any leftovers the next day and serve with a slice of mild cheese like Gouda for a sweet-and-savory snack. Include it on an Easter brunch platter with colorful hard-boiled eggs and smoked ham.