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German Easter Bread (Osterbrot)
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5 from 7 votes

German Easter Bread with Almonds and Marzipan (Osterbrot)

A traditional German Easter Treat. This Easter Bread in wreath form is a delicious treat for your easter celebration
Course Breakfast, Dessert
Cuisine German
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 8 people
Author Marita Sinden


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 teaspoon
  • 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


  • 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 flour, sugar, butter, salt and remaining egg to a bowl. 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.
  • 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 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. 
  • 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.