German Easter Bread (Osterzopf)
This traditional German Easter bread, also known as Osterzopf or Hefezopf, is a buttery yet lightly sweetened bread that tastes best warm with a generous spread of butter. Raisins, orange zest, and warming spices are added to the dough and make this brioche braid a deliciously fragrant addition to your Easter brunch table.
Growing up in Germany, where Easter is celebrated with many different brioche variations, the traditional Osterzopf—German Easter bread—is a popular choice. I fell in love with freshly baked brioche while working in a bakery in Germany during my studies. Now, this buttery, slightly sweet plait is a family staple, no matter the season.
While traditionally plain, I’ve added a fair bit of spice to this recipe, as a nod to English hot cross buns – a two in one recipe if you like. To keep it classic and plain, simply omit the spices. Best served warm with a generous spread of butter or jam, I hope you’ll love this Easter bread recipe as much as I do!
For more delicious brioche recipes, check out my chocolate brioche buns and sourdough brioche loaf as well.
If you loved this German Easter bread recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
German Easter Bread (Hefezopf)
Ingredients
Activate yeast
- 1/2 cup whole milk lukewarm
- 1 1/2 tsp active dry yeast
- 1 tbsp sugar
Wet ingredients
- 2 eggs room temperature
- 1/3 cup unsalted butter softened
Dry ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup raisins
- 1 tsp orange zest
Glaze
- 1 egg yolk
- 1 tbsp milk
Instructions
- In a small bowl, stir together the lukewarm milk and a pinch of sugar. Stir in the yeast and let sit for 5-10 minutes until foamy.1/2 cup whole milk, 1 1/2 tsp active dry yeast, 1 tbsp sugar
- In a large mixing bowl, combine the flour, sugar, salt, spices, and orange zest. Create a well in your dry ingredients with your hand.3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1 tsp orange zest
- In a small bowl, whisk the eggs and add them slowly to the well.2 eggs
- Add the yeast mixture and raisins to the dry ingredients. Use an electric mixer or stand mixer with a dough hook to roughly combine the ingredients. Add the softened butter at this stage (not earlier).1/3 cup unsalted butter, 1/2 cup raisins
- Knead the sweet yeast dough for 5 minutes until smooth dough has formed.
- Form a soft dough ball and cover the dough with a damp kitchen towel for its first rise for 1 1/2 hours at room temperature until it has doubled in size. This might take slightly longer on a cold day.
- Preheat the oven to 350F / 180C. Line a baking tray with parchment paper.
- Divide the dough into three equal parts and roll each of them into a long log shape. Transfer the logs to a parchment paper lined baking sheet, combine them at one end, and start braiding. Tuck in both ends.
- Cover the yeast braid with a tea towel and for the second rise for another 30 minutes at room temperature.
- Whisk an egg yolk and a tablespoon of milk and brush the braid with the glaze.1 egg yolk, 1 tbsp milk
- Bake the braid for 20 minutes on the baking tray. Let it cool for 15 minutes before serving it.
Notes
Nutrition
Ingredients and substitutions
- Yeast: Active dry yeast is used in this recipe but you can also use instant yeast or fresh yeast.
- Eggs: Large, free-range eggs add richness, leavening, and a golden color to the dough.
- Butter: Unsalted butter works best as the salt can slow down the yeast but omit the salt if you’re using salted butter.
- Spices: Ground cinnamon, cloves, nutmeg, and ginger create a fragrant brioche braid. You can also use my homemade chai mix to spice up the braid.
- Orange: Make sure you’re thoroughly washing and drying the orange before zesting it. You can also use lemon zest for a fresher taste.
- Raisins: Soak the raisins in hot water for 30 minutes if they’re a bit too hard and dry. Drain and use as directed in the recipe. Sultanas or golden raisins as well as dried black currants or cranberries make delicious additions as well.
Step-by-step photos
- Activate the yeast.
- Combine dry ingredients.
- Add the activated yeast.
- Whisk the eggs.
- Add butter to rough dough.
- Knead the dough for 5 minutes until it’s smooth. Shaped into a ball and let it rest.
- Make 3 logs by hand.
- Braid them into a plait.
Why is brioche eaten at Easter?
A braided raisin bread made from sweet yeast dough is enjoyed in several European countries on Sunday, aka Easter morning.
The Easter braided loaf, with its three strands intertwined, symbolizes this trinitarian concept. Each strand represents one person of the Holy Trinity, and their unity in the braid reflects the interconnectedness of the Father, Son, and Holy Spirit in Christian theology.
