German Easter Bread Osterbrot
The main symbol of Easter in most countries of the world is colored eggs. But it is difficult to imagine a festive table on this day without baking. In Germany, Easter bread is traditionally baked - Osterbrot. Unlike the Orthodox symbol of Easter - Easter cake, German bread is not customary to light in the church, and a special form for baking it is not needed. Osterbrot is usually served on holy Sunday for breakfast with cheese, jam or honey. I propose to cook Easter bread, which is so popular among the Germans.
Essential Products for German Easter Bread Osterbrot
To make Easter Bread Osterbrot you will need:
- 180g/6oz butter;
- 400g/14oz premium flour;
- 125 ml of milk;
- 4 eggs;
- 3 tbsp sugar;
- 2 tsp baking powdert;
- 120g/4oz raisins;
- 1 tsp vanilla sugar;
- 3 tbsp almond petals;
- ½ tsp salt
Remove the oil from the refrigerator before it softens. Eggs should also be at room temperature.
Step 1. Prepare the dough. We heat 100ml/3,3oz of milk to a temperature of about 40 °C / 100 °F degrees (the remaining amount will be necessary for us to lubricate the surface of the bread). Soluble in milk yeast, add half the sugar (2 tablespoons) and 2 tablespoons. flour. Mix everything thoroughly and set aside for 15-20 minutes.
Step 2. In a separate bowl, mix the sugar, 1 egg, 2 yolks (after separating the yolks from the proteins), soft butter, vanilla sugar, salt.
Step 3. Add half the flour to the mixture and gradually, in small portions, introduce the dough (air bubbles should already appear on its surface). Mix everything thoroughly and add the remaining flour. Knead the dough, cover it with a lid or a towel and put it in a warm place for 2-3 hours.
Step 4. Soak raisins in warm water for 30-40 minutes. If there is rum in the house, then raisins can be soaked in it (about 100 ml will be required). An alcoholic drink will give bread a special aroma and taste.
Step 5. When the dough rises and increases in volume by 2-3 times, we introduce into it 2/3 of the total number of almond petals and raisins. Mix everything thoroughly and again remove the dough for 1 hour in a warm place.
Step 6. Preheat the oven to 180 °C / 356 °F degrees. We cover the baking sheet with parchment paper. Put the dough on it, forming a round bread. Make a few cuts on the surface with a knife.
Step 7. In a bowl, beat the yolk with 2 tbsp. milk. Lubricate the surface of the bread with this mixture. Sprinkle almond petals on top. Put the baking tray with bread in the oven for 35-40 minutes.
Step 8. When the bread is browned, remove it from the oven and, while it is hot, grease with apricot jam.
Osterbrot needs to be cut after it has completely cooled. Ideally, you should bake Easter bread on Saturday night and serve it for breakfast on Sunday morning. Bon appetit and Frohe Ostern (Happy Easter!)