This delicious German Easter bread is made of three braided strands of yeast dough and shaped into a wreath. Packed with raisins, sliced almonds, and warm baking spices, this soft and fluffy loaf is perfect for spring baking.
Savor Spring with Sweet German Easter Bread
Traditional German Easter bread is called Osterbrot, and it's usually shaped like a round loaf called a boule, while Osterkranz is braided bread shaped like a wreath. And there's also Hefezopf or Osterzopf, which is another braided yeast bread that's shaped like a long loaf.
There are many variations of German Easter bread recipes, and this one is inspired by the loaves we'd see in our neighborhood's Backerei (bakery). The bread is pillowy soft and filled with soaked raisins, similar to hot cross buns and my Rosinenbrotchen. It also has sliced almonds and citrus zest mixed in, like my Slovenian Easter buns.
Braided Easter Bread with a Hidden Meaning
I used to love going to the Easter markets in Germany as a kid. I'd collect wreaths and ornaments made of glittery styrofoam eggs. But the best part was always the bread, because German Easter bread is softer and sweeter than other types of popular German bread.
The braid of three strands is meant to signify the Holy Trinity. Whether you celebrate the religious aspect of Easter or not, this bread is delicious! And if you want to learn how to braid a 4-strand or 5-strand loaf of bread instead, check out my sweet yeast braided bread with step-by-step photos.
Ingredients, Notes, and Substitutions
- Raisins - You could leave the raisins out, but I think they add essential sweetness. And it may be tempting to add more raisins in the dough. However, I tried adding double the raisins in a test batch, and it tore the dough during the shaping and braiding.
- Milk - Warm the milk in the microwave for 1 minute or on the stovetop to a lukewarm temperature, between 105°F and 115°F.
- Active dry yeast - One whole packet of yeast helps the bread rise. Make sure your yeast, milk, and sugar mixture gets frothy after 10 minutes, otherwise your yeast may be expired.
- Granulated sugar - Sweetens the dough and helps keep it soft and tender.
- Eggs - Adds a warm color to the bread and a rich flavor. Two eggs are essential to provide a rich flavor. I tried this recipe with just one egg, and it was a little bland.
- Salt - I recommend using non-iodized table salt or fine sea salt (not kosher salt) for the best flavor and distribution within the dough.
- Cinnamon and Nutmeg - Add a warm spiced flavor.
- Orange zest - Feel free to double the amount of orange zest or even add a little orange extract for more punchy citrus flavor.
- Unsalted butter - Softened butter enriches the dough so it's soft and more cake-like.
- All purpose flour - I tried this recipe the first time with cake flour, to see if I can get a softer texture in the bread. However, cake flour doesn't create enough gluten for the bread to hold its shape and rise properly in the oven.
- Almonds - Feel free to use other nuts or leave out the nuts altogether. I think they add a nice crunchy texture. Use sliced or chopped nuts, because large, sharp pieces could tear the dough as you braid it.
- Apricot jam - When brushed on top, apricot jam adds a glossy shine and added sweetness. I didn't add the jam topping in these photos, so your bread will be more shiny if you do add it.
Let's Make this Braided Bread Wreath!
1. In a small bowl, cover the raisins with hot water. Set aside so the raisins can soak up the liquid for at least 30 minutes.
3. In a mixing bowl, whisk the yeast mixture, eggs, salt, cinnamon, nutmeg, orange zest, and softened butter.
5. Add the drained the raisins and sliced or chopped almonds. Knead in the bowl until the raisins and almonds are distributed.
7. Place the yeast dough back in the bowl. Cover with a kitchen towel. Rise for 1 to 2 hours, until it doubles in size.
9. Roll each ball with your hands into a log that's 24 inches in length.
11. Carefully transfer the braid to a baking sheet, then shape the braid into a circle, and press the ends together. Cover and proof for 30 minutes.
2. Mix the warm milk, active dry yeast and sugar. Set aside for about 10 minutes, until it becomes frothy on top.
4. Add the flour, and mix with a large spoon until there's no visible dry flour, and it forms a very sticky dough.
6. On a generously floured surface, knead the dough by hand for about 8 minutes, until the dough is smooth. Shape it into a ball.
8. Once the dough has doubled in size, lightly dust a clean work surface with flour. Divide the dough into three even balls.
10. Press the tops of the three strands together, then braid them.
12. Bake at 350°F for 40 to 45 minutes, until the bread is golden.
Transfer to a cooling rack to cool for at least 20 minutes. Brush with apricot jam.
Tasty Easter Bread Variations
- Instead of hot water, you can soak the raisins in hot apple juice. Or use my Dad's secret method when he bakes Stollen, and soak them overnight in port wine.
- Instead of apricot jam, you could drizzle a simple glaze on top of your baked German Easter bread.
- After brushing the loaf with apricot jam, you can sprinkle extra sliced almonds on top for an added crunchy texture.
- Add one teaspoon of cardamom of an extra spiced flavor.
- Instead of orange zest, you could substitute lemon zest.
Step-by-Step: How to Braid Bread Dough
- Shape one of the three dough balls into a rectangle.
- Roll the rectangle into a short log. This helps create tension on the surface of the dough so it's less likely to tear as you braid it.
- Use the palms of your hands to roll the short log of dough into a long strands, 24 inches in length. Repeat with the other two two balls.
- Press the tops of all three strands of dough together.
- Fold the right strand over the center strand. Fold the left strand over the center strand. Continue braiding the dough to the bottom.
- Press the bottoms of all three strands of dough together.
Storing
Allow the bread to cool completely before storing. If you store bread while it's still warm, it could get moldy. Store at room temperature for up to 3 days.
If your bread starts to dry out, I like to spread some butter on a slice and warm it in the microwave for 15 to 20 seconds to soften it.
Recipe Testing Notes: Cake Flour versus All Purpose Flour
I initially tried this German Easter bread using cake flour, since it has a lower protein content (7-9%) compared to all purpose flour (which has 9-12% protein).
But the cake flour didn't contain enough gluten for the bread to hold its shape during braiding or to rise properly in the oven. Therefore I definitely recommend using all purpose flour, not cake flour.
German Easter Bread | Osterkranz Braided Wreath
Ingredients
- ½ cup raisins
- 1¼ cups milk (warmed in the microwave for 1 minute to a lukewarm temperature)
- 2¼ tsps active dry yeast (one packet)
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoon orange zest (from one medium to large orange)
- 6 tablespoon unsalted butter, softened
- 4½ cups all purpose flour (plus extra for kneading)
- ½ cup sliced or chopped almonds
- apricot jam, for brushing on top (optional)
Instructions
- In a small bowl, cover the raisins with an inch of hot water. Set aside so the raisins can soak up the liquid for 30 minutes.
- In another small bowl, mix the warm milk, active dry yeast and granulated sugar. Set aside for about 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk to combine the yeast mixture, eggs, salt, cinnamon, nutmeg, orange zest, and softened butter.
- Add the flour, and mix with a large spoon until there's no visible dry flour, and it forms a very sticky dough.
- Thoroughly drain the raisins and add them to the dough along with the sliced almonds. Knead in the bowl until the raisins and almonds are distributed.
- On a generously floured surface, knead the dough by hand for about 8 minutes, until the dough is mostly smooth and springs back to its original shape when you indent it with your finger. Add a sprinkle of flour as needed to prevent the dough from sticking to the counter as you knead it. Shape the dough into a ball.
- Place the dough back into the same mixing bowl, and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for about 1 to 2 hours, until it doubles in size.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Once the dough has doubled in size, lightly dust a clean work surface with flour. Divide the dough into three even balls. Roll each ball with your hands into a log that's 24 inches in length. Press the tops of the three strands together, then braid them. Press the bottoms of the strands together.
- Carefully transfer the braid to the prepared baking sheet line, then shape the braid into a circle, and press the ends together. Cover with a kitchen towel and allow to rise for 30 minutes.
- Preheat the oven to 350°F. Bake for 40 to 45 minutes, until the bread is golden.
- Transfer to a cooling rack to cool for at least 20 minutes. Optional: Brush the warm loaf with apricot jam and sprinkle extra sliced almonds on top. Enjoy!!
Notes
- Milk: The ideal temperature of the milk should be between 105°F and 115°F.
- Yeast: If the milk, yeast, and sugar don't become frothy after 10 minutes, your yeast might be expired or the milk was too hot or too cold.
- Dough: This dough is sticky at first. Sprinkle half a teaspoon of flour at a time as needed onto the counter to prevent the dough from sticking. And I usually wash my hands after about three minutes, because I find the dough doesn't stick to my hands as much when my hands aren't covered in sticky dough.
Bima
Chunky bread, love it
Carissa Erzen
Hehe, gotta love fluffy bread!
Rolf
Very good very good!!
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Carissa Erzen
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