Osterbrot (German Easter Bread with Raisins and Candied Peel)
Why this recipe works
- Soft enriched crumb: Milk, butter and eggs create a tender, gently rich bread that slices well for breakfast or brunch.
- Fragrant fruit and spice: Lemon zest, cardamom, sultanas and candied peel give the loaf a balanced citrus, spice and dried-fruit flavour.
- Good for planning ahead: The loaf keeps well when wrapped and can be frozen in slices for easy serving later.
Get the most out of this recipe
Timing notes
- Proof by look, not just the clock: The first rise should double the dough, while the shaped loaf should look puffy and increased by about half before baking.
- Let the crumb set: Cool the loaf for at least 20 minutes before slicing so the enriched crumb stays soft rather than compressing.
Ingredient notes
- Use unwaxed lemon if possible: Because the zest goes directly into the dough, an unwaxed lemon gives a cleaner citrus flavour.
- Cardamom gives a distinctive lift: Ground cardamom adds a gentle aromatic note that works well with the citrus peel and dried fruit.
- Keep the milk mixture warm, not hot: Hot liquid can weaken the yeast, so let the melted butter and milk cool until just warm before mixing.
Common mistakes
- Check the base of the loaf: The bread should be deep golden and sound hollow when tapped underneath; this is more reliable than colour alone.
- Protect the fruit if needed: If the sultanas or peel darken too quickly, loosely cover the top of the loaf towards the end of baking.
Make-ahead tips
- Freeze in slices: Slice the cooled loaf before freezing so individual portions can be defrosted as needed.
- Warm gently before serving: Refresh slices in a 180°C (355°F) oven for a few minutes, or let them thaw at room temperature.
Equipment you'll need
Ingredients
Instructions
- Warm the whole milk with the unsalted butter in a saucepan over low heat until the butter melts, then take off the heat and let it cool until just warm to the touch. Stir in the caster sugar and active dry yeast, and leave for 5 to 10 minutes until lightly foamy.
- In a mixing bowl, combine the plain flour, fine sea salt and ground cardamom. Finely zest the lemon into the bowl, then make a well in the centre.
- Beat the eggs, then add them to the flour along with the warm milk mixture. Mix to a shaggy dough, then knead for 8 to 10 minutes until smooth and elastic.
- Cover and leave the dough to rise in a warm place until doubled in size. This usually takes about 60 to 75 minutes, depending on room temperature.
- Tip the dough out and gently press it out, then knead in the sultanas and candied orange peel until evenly distributed. Shape into a neat round loaf and place on a baking tray.
- Cover and leave to prove until puffy and increased by about half. This should take 35 to 45 minutes.
- Heat the oven to 180°C (355°F). Bake the loaf for 30 to 35 minutes until deep golden and it sounds hollow when tapped underneath; if it colours too quickly, loosely cover the top partway through baking.
- Cool on a rack for at least 20 minutes before slicing so the crumb sets. Serve in slices with butter.
Recipe notes
Tips
- If the fruit starts to catch on the surface during baking, loosely cover the loaf with foil for the final 10 to 15 minutes.
- For the best rise, make sure the milk mixture is warm, not hot; if it feels hot on your finger, let it cool a little longer before adding the yeast.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs with a safety mark and bake the bread until fully cooked through.
Substitutions
- Replace Ground cardamom with ground cinnamon for a more familiar, gently spiced flavour.
- Replace Sultana with raisin for a slightly deeper, more caramel-like fruit note.
- Replace Candied orange peel with candied lemon peel for a brighter citrus finish.
Storage
- Refrigerate up to 3 days
- Keep well wrapped; it is best at room temperature. For longer storage, freeze sliced so you can defrost what you need; thaw at room temperature, or warm slices in a 180°C (355°F) oven for 5 to 8 minutes.
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Recipe overview
- Servings: 10 servings
- Total time: 3h (30min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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