German Easter Bread (Osterbrot)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 20mins
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- Serves
- 12
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- Calories
- 461
This sweet bread is traditionally baked on Easter Sunday in Germany. It is filled with a marzipan and almond filling. Eat this bread for breakfast to start off your Easter celebrations.
recipe updated Mar 19, 2025
Ingredients
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- Marzipan
- 200 g
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- Butter
- 50 g
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- Egg
- 1
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- Almonds
- 3 tablespoons
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- Ground almonds
- 200 g
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- Sugar
- 50 g
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- Milk
- 6 tablespoons
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- Milk
- 250 g
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- Caster sugar
- 70 g
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- Dried yeast
- 7 g
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- All purpose flour
- 300 g
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- Wholemeal bread flour
- 200 g
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- Butter
- 80 g
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- Salt
- ½ teaspoon
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- Egg
- 1
Tools
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Oven
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Cooking Chef XL
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Small bowl
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Work surface
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Baking tray - medium
Step preview
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix – 30 seconds, speed 3
- Transfer the mixture into a small bowl and set aside
- Clean the appliance bowl and fit the Dough Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat – 5 minutes, 30ºC, speed Stir 2
- Then add the ingredients
- Mix – speed 1, 10 minutes
- Remove the Dough Tool
- Prove – 1 hour, 30ºC, speed off
- Line a medium baking tray with parchment paper
- Place the dough on a lightly floured work surface
- Using a rolling pin, roll out into a rectangle, about 30 cm x 40 cm
- Top with the marzipan mixture
- Roll into a log, starting from the long edge
- Slice the rolled dough down the middle, leaving about 5 cm at the end uncut
- Twist the dough halves round each other and press the ends together to make a circle
- Place the shaped dough on the baking tray
- Cover with kitchen towel and let rest – 10 minutes
- Preheat the oven to 160ºC
- Brush the dough with beaten egg and sprinkle with almonds
- Bake – 45 minutes, 160ºC
- Remove from the oven and let cool
- Serve