German Easter Bread (Osterbrot)

A round loaf of German Easter Bread topped with sliced almonds sits on a wooden plate, with decorative eggs and greenery in the background.

German Easter Bread (Osterbrot)

German Easter Bread (Osterbrot) is a soft, enriched sweet bread made with dried fruit, citrus zest, and almonds. Lightly sweet and beautifully golden, this traditional bread is perfect for Easter celebrations, brunch, or teatime.

Prep Time20

Cook Time25

Rising Time2

Total Time2 45

Servings: servings

Calories: 147kcal

Author: Stephanie Wilson

Ingredients

Dough

1 cup dried fruit like raisins, golden raisins and/or currants soaked
¾ cup milk
4 tablespoons butter
⅓ cup sugar
4 teaspoons instant yeast
4 cups all-purpose flour (to 4¼ cups) spooned and leveled
1 ½ teaspoons table salt
1 teaspoon orange zest or lemon zest
2 large eggs

Topping

egg wash egg white beaten with 1 tablespoon cold water.
sliced almonds for garnish

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Instructions

Soak the raisins in hot water for up to 30 minutes, then drain off the liquid and pat dry.
Warm the milk and butter in a small saucepan until the butter melts. Let cool to lukewarm.
Add sugar, yeast, flour, salt, zest, lukewarm milk mixture, and the eggs in the bowl of a stand mixer. Using the dough hook, mix and knead until combined. Then add the soaked (and pat dried) fruit and knead for 5-7 minutes. The dough will be tacky but not sticky. Depending on how wet and plump the dried fruit is, you may need to add a little extra flour (1 tablespoon at a time). For me, I haven't needed to add any additional flour.
Shape the dough into a round ball or "boule," cover, and let it rise in an oiled bowl in a warm place until puffy, about 90 minutes to 2 hours.
Deflate gently and form the dough into a round "boule" shape. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and rest at room temperature for 45 minutes.
Meanwhile, preheat the oven to 375℉ and place a tray with water on the bottom shelf. This will create steam in the oven. Prepare the egg wash and set aside.
When ready to bake, brush the risen dough with the egg wash. Use a sharp knife or a dough etching tool (which I absolutely love), and score a cross on the top of the loaf. Sprinkle generously with sliced almonds and additional sugar if desired.
Bake for 25-30 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center reads 185-190℉. Loosely tent with foil if it's browning too quickly. Let cool before slicing.

Notes

Dough Texture: The dough should be soft and slightly tacky but not overly sticky. Add flour 1 tablespoon at a time if needed.
Soaking the Fruit: Soaking the dried fruit helps keep it soft and prevents it from drawing moisture from the dough.
Citrus Flavor: Orange zest is traditional, but lemon zest can also be used for a slightly brighter flavor.
Rising Time: Rising time will vary depending on the temperature of your kitchen. Allow the dough to fully double in size for the best texture.
Steam in the Oven: Placing a pan of water in the oven creates steam, which helps develop a soft interior and beautifully golden crust.
Scoring the Cross: Score the dough just before baking using a sharp knife or bread lame for clean lines.
Storage: Store covered at room temperature for up to 2 days. Toast slices before serving for the best flavor.

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