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    Home » Desserts » Cakes

    Traditional German Easter Bread (Osterbrot/ Osterkranz)

    Published: Feb 25, 2021 · Modified: Apr 9, 2022 by Marita · 13 Comments

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    German Mazipan Bread

    Wake up on Easter Sunday to this delicious German Easter bread with a delicious marzipan and almond filling. This easy bread is full of the sweet richness that you may have been missing during Lent. If not an Easter treat this wreath cake will be a welcome at any occasion.

    German Easter Bread (Osterbrot)

    German Easter Bread Tradition and Symbolism

    The Easter bread tradition is a custom that is still very much alive in Germany and southern Europe. The traditional time to bake Easter bread is on Easter Saturday (Kar-Samstag in German). On this day the family typically starts preparation for the Easter breakfast. While your whole kitchen will smell heavenly you need to have patience and wait until Sunday to enjoy the fruit of your labour.

    The German easter bread is traditionally made with sweet yeast dough and is used to break the fast after Lent.  [Das Osterbrot und seine Symbolik]

    What is Easter Bread in German?

    Easter bread in German is called “Osterbrot”. "Ostern" is the word for Easter in German. "Brot" the word for bread. However, there are several different shapes for the bread. Each shape has a different name.

    • If the Easter bread has the typical round bread form, it is referred to as "Osterbrot".
    • Braided bread also called Hefezopf is called “Osterzopf” (see my Hefezopf recipe).
    • A wreath of bread, like this recipe, is called “Osterkranz”.
    A boy nibbling on almond marzipan bread

    Symbolism of the Easter Bread form

    The typical form for Easter bread is usually round. It symbolises the sun, but also Jesus “as the light of the world”. Sometimes the dough is made with saffron or brushed with egg yolks, as these turn the bread yellow, like the sun. 

    The Easter bread is often braided with three parts. This is to symbolise the holy trinity - the union of the Father, Son and Holy Spirit. 

    Easter bread decorated with the symbol of the cross symbolises Jesus on the Cross. 

    Shapes of Easter Bread
    Left to right - round easter bread (Osterbrot), braided yeast bread (Osterzopf), wreath easter bread (Osterkranz) - first two images courtesy of pexels

    How to Make German Easter Bread with Marzipan and Almonds.

    Ingredients

    For the yeast dough

    • 500 g flour (17.6) oz (Germany type 405, UK plain flour, US pastry flour) 
    • 7 g instant yeast (1 packet or 2 tsp)
    • 70 g (2.4) oz sugar 
    • 250 ml (8.4 fl oz) milk (lukewarm)
    • 1 egg – at room temperature 
    • 80 g (2.8 oz) butter at room temperature 
    • ½ teaspoon salt 
    • 3 tablespoon almonds to decorate 

    For the Almond-Marzipan Filling

    • 200 g marzipan
    • 200 g ground almonds (affiliate link)
    • 50 g sugar
    • 50 g melted butter 
    • 6 tablespoon milk.

    Recipe

    1. Preheat the oven to 50°C 122°F (Basically the lowest setting on your oven.) 
    2. Break the egg into a large bowl and beat it. 
    3. In a separate bowl, mix together two tablespoon of the mixed egg with two tablespoon of the lukewarm milk. Leave in the fridge to rest. 
    4. Add the yeast and sugar to the rest of the lukewarm milk, stir and leave to rest for 10 minutes. The yeast should start to create some bubbles at the surface. 
    5. Add the flour, butter, salt and remaining egg to a bowl with the remaining egg. Pour in the yeast-milk mixture. With a hand-or stand mixer knead with the dough hook the dough for about 5 minutes until you achieve a smooth dough. (Should the dough be to wet, add a little more flour. Is it too dry add a little milk).
    6. Place the dough into a bowl and cover with a moist tea towel. Turn off your oven and place the bowl with the dough into the oven. Leave for about 1 hour. The dough should have roughly doubled in size. 
    7. While waiting for the dough to rise, you can prepare the marzipan-almond filling. Melt the butter. Mix in the marzipan, almonds, sugar, melted butter and milk. I like my marzipan quite crumbly so that you bite into bigger bits of marzipan. You can also mix it into a smooth paste if you prefer. 
    recipe steps for german easter bread
    1. Once the dough has risen, roll it out into a rectangle. Do this on a floured surface, or on a non-stick silicone mat. The size of my rectangle was around 30 x 40 cm (12" x 16"). 
    2. With a pallet knife evenly spread the marzipan-almond paste on the rectangle. Then roll up the dough - along the long edge. The dough roll should be of an even thickness. Place the roll onto the tray lined with baking parchment. 
    3. With a sharp knife, cut the dough roll into two. Now wrap the two strings around each other and shape them into a wreath form. Cover and leave to rest for a further 10 minutes. 
    4. Preheat the oven to 160°C or 320°F. 
    5. Just before placing the easter bread into the oven, apply the milk-egg mixture with a brush. Sprinkle on the slivered almonds. 
    6. Bake for about 45 minutes. To check if the bread is done – prick the middle with a skewer. If it comes out clean, the bread is done. 
    7. Leave to cool before serving. If you like you can dust the cake with some icing sugar.  Tastes great with butter and jam.

    How to serve the Osterkranz?

    This bread is traditionally served at breakfast with butter and jam. You can also serve it in the afternoon for Kaffee and Kuchen. (German cake and coffee time).

    How to store your Easter bread? 

    Don’t store the bread in the fridge. Store it in an airtight container at room temperature. The bread should stay good up to three days after baking. After this, it may start to taste a bit dry.

    German Easter Breakfast with Jam

    This post was first posted in April 2015. I updated the recipe and updated this post in February 2021. The easter bread changed from a fruit and nut recipe to a marzipan and almond recipe. You can download the old recipe for German Easter Bread with Fruit and Nuts here.

    Easter Bread with nuts and fruit
    Old 2015 recipe- Easter Bread with Fruit and Nuts - click here for the recipe

    More German Easter Recipes

    • Hefezopf - Sweet Braided Bread (Osterzopf)
    • German Easter Lamb Cake
    • Frankfurter Grüne Soße (Frankfurt Sauce)

    More Holiday Recipes

    • For New Years - Raclette Ideas
    • Three Kings Cake (Dreikoenigkuchen)
    German Easter Bread (Osterbrot)

    Amazing German Easter Bread with Marzipan

    Marita
    A traditional German Easter Treat. This Easter Bread in wreath form is a delicious treat for your easter celebration
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Resting Time 1 hr
    Total Time 2 hrs 15 mins
    Course Breakfast, Dessert
    Cuisine German
    Servings 12 people
    Calories 488 kcal

    Ingredients
      

    For the yeast dough

    • 500 g plain flour 17.6 oz, (Germany type 405, UK plain flour, US pastry flour)
    • 7 g instant yeast 1 packet or 2 tsp
    • 70 g white sugar 2.4 oz
    • 250 ml milk 8.4 fl oz, lukewarm
    • 1 egg medium size, at room temperature
    • 80 g butter 2.7 oz, at room temperature
    • ½ teaspoon salt
    • 3 tablespoon sliced almonds to decorate (optional)

    For the almond marzipan filling

    • 200 g marzipan 7 oz
    • 200 g ground almonds 7 oz
    • 50 g sugar 1.7 oz
    • 50 g butter 1.7 oz, melted
    • 6 tablespoon milk

    Instructions
     

    • Preheat the oven to 50°C 122°F (Basically the lowest setting on your oven.) 
    • Break the egg into a small bowl and mix. 
    • In a separate bowl, mix together two tablespoon of the mixed egg with two tablespoon of the lukewarm milk. Leave in the fridge to rest. 
    • Add the yeast and sugar to the rest of the lukewarm milk, stir and leave to rest for 10 minutes. The yeast should start to create some bubbles at the surface. 
    • Add the flour, butter, salt and remaining egg to a bowl. Pour in the yeast-milk mixture. With a hand-or stand mixer knead the dough for about 10 minutes until you achieve a smooth dough.
    • Place the dough into a bowl and cover with a moist tea towel. Turn off your oven and place the bowl with the dough into the oven. Leave for about 1 hour. The dough should have roughly doubled in size. 
      recipe steps for german easter bread
    • While waiting for the dough to rise, you can prepare the marzipan-almond filling. Melt the butter. Mix in the marzipan, almonds, sugar, melted butter and milk. I like my marzipan quite crumbly so that you bite into bigger bits of marzipan. You can also mix it into a smooth paste if you prefer. 
    • Once the dough has risen, roll it out into a rectangle. Do this on a floured surface, or on a non-stick silicone mat. The size of my rectangle was around 30 x 40 cm (12″ x 16″). 
    • With sprinkle or spread the marzipan-almond paste on the rectangle. Then roll up the dough – along the long edge. The dough roll should be of an even thickness. Place the roll onto the tray lined with baking parchment. 
    • With a sharp knife, cut the dough roll into two. Now wrap the two strings around each other and shape them into a wreath form. Cover and leave to rest for a further 10 minutes. 
    • Preheat the oven to 160°C or 320°F. 
    • Just before placing the easter bread into the oven, apply the milk-egg mixture with a brush. Sprinkle on the slivered almonds. 
    • Bake for about 45 minutes. To check if the bread is done – prick the middle with a skewer. If it comes out clean, the bread is done. 
    • Leave to cool before serving. If you like you can dust the cake with some icing sugar.  Tastes great with butter and jam.

    Video

    Notes

    I would recommend checking out the check by step images in the main post. Also watching the video may help. 

    Storage Instructions: 

    The Bread tastes best the day it was baked, but keeps in an airtight container up to three days. 
     

    Baking with Yeast: Steps for Sucess

    Baking with yeast is not rocket science. Here are my best tips to ensure that your yeast dough rises every time.
     
    • Use lukewarm milk. The microorganism in the yeast will activate through heat and sugar. The ideal temperature of the milk should be around 30-35°C / 86-95 °F. If the temperature rises above 45°C/113°F, the cells will die and your dough will not rise.
    • Make sure your yeast is in-date. Using out of date yeast is a common reason for the dough not rising.
    • 35°C/95 °F is the perfect temperature for the dough to rise. The temperature should not get hotter than 40 °C/104°F. If your kitchen is cooler, then preheat the oven to the lowest setting. Turn the oven off and place the dough in the oven. Cover it with a moist tea towel so it does not dry out. (If your lowest setting is hotter than 40 like mine 50, leave the door open for a couple of minutes before placing the dough in)
    • Knead the dough thoroughly - To ensure that the bread becomes light and fluffy you need to knead it for a long time. A well-kneaded dough hardly sticks. After the dough rises it is important to knead it again, as during the rising process gas bubbles form. This will ensure that your bread bakes evenly.

    Nutrition

    Calories: 488kcalCarbohydrates: 56gProtein: 12gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 167mgFiber: 4gSugar: 19gVitamin A: 339IUVitamin C: 1mgCalcium: 98mgIron: 3mg
    Keyword easterread, marzipan bread, Osterbrot, osterkranz, sweet yeast bread
    Tried this recipe?Let us know how it was!
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    Filed Under: Bread, Breakfast, Cakes

    Reader Interactions

    Comments

    1. Malou

      April 02, 2022 at 3:41 am

      Just made this with marzipan and the other with fruit. Marvelous recipes both. Very very good and so delicious. Thank you for sharing. Malou
      Happy Easter

      Reply
      • Marita

        April 02, 2022 at 8:35 pm

        Hi Malou! Thanks for the feedback! I am glad you like the recipe! Happy Easter!

        Reply
    2. Louise Fairweather

      March 07, 2021 at 8:20 pm

      This looks delicious! Thanks for sharing #cookblogshare

      Reply
    3. Laura - Mummy Lauretta

      March 04, 2021 at 10:04 pm

      5 stars
      This sounds amazing, I love anything with almonds and marzipan, the Germans are great at using them in recipes #cookblogshare

      Reply
    4. Janice

      March 03, 2021 at 4:50 pm

      5 stars
      This sounds wonderful, I absolutely love marzipan and I’m keen to try out your recipe.

      Reply
      • Marita

        March 03, 2021 at 7:25 pm

        Thank you! There is nothing better than marzipan at Easter x

        Reply
    5. Carrie Carvalho

      March 03, 2021 at 4:26 pm

      5 stars
      Oh this looks lovely, perfect with some strawberry jam!

      Reply
      • Marita

        March 03, 2021 at 7:25 pm

        5 stars
        Thank you. Yes Jam and butter are my favourite toppings x

        Reply
    6. Choclette

      March 02, 2021 at 6:16 pm

      5 stars

      5 stars
      Ooh, that does look good. I’m happy to eat marzipan pretty much any which way, but your bread sounds particularly good.
      #CookBlogShare

      Reply
      • Marita

        March 02, 2021 at 5:54 pm

        Thank you!

        Reply
    7. Sandhya S

      March 02, 2021 at 3:36 pm

      5 stars

      5 stars
      This Easter bread looks delicious.. I can’t wait to try it!

      Reply
      • Marita

        March 02, 2021 at 4:37 pm

        Thank you I hope you like it x

        Reply
    8. Eva

      April 09, 2015 at 7:31 pm

      The sweet bread was very delicious. I recommend eating it with butter.

      Reply

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    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

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