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Bread & Bread RollsBreakfast & BrunchEasterFrom the OvenOccasion & holiday kitchenRecipesVegetarian & Vegan Cuisine

Sweet Easter bread: A sweet, classic yeast bread

by Pop Up Girl April 11, 2020
by Pop Up Girl April 11, 2020

This post is also available in: Deutsch (German)

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The so-called Easter bread is a classic, sweet yeast bread in the shape of a plait. In many countries and families, including us (unless there are hot cross buns), it is an integral part of breakfast on Easter Sunday.

The Easter bread is usually a braided wreath or a braided plait, which is sprinkled with coarse or icing sugar.

Easter bread: The ultimate guide

For many people, making yeast pastries is a bit of a challenge. But it’s so easy if you pay attention to a few things and follow some rules:

  • If you work with fresh yeast, you cannot avoid a pre-dough. To make this, put some flour in a bowl and make a small hollow in the middle. Crumble in the fresh yeast and mix with lukewarm (not hot milk – it destroys the yeast) and some sugar. Cover and let the dough rise in a warm place for about 30 minutes. Then the dough can be processed further as in the recipe.
  • I recommend the use of dry yeast for beginners. It is sure to succeed and also saves you the pre-dough.
  • Yeast dough would like to be kneaded nicely. A good average is 10 minutes of gentle kneading. Tip: fold the dough over and over again with gentle pressure. So it becomes nice and supple. Avoid tearing the dough apart.
  • Let the dough rest for about 20 minutes after kneading or shaping.

Easter bread: The ultimate and sure-fire recipe

Ingredients (makes 1 Easter Bread):

  • 500 g flour;
  • 1 pack of dry yeast or fresh yeast;
  • 1/2 tsp baking powder;
  • 1 organic egg;
  • 50 grams of sugar;
  • Lemon zest from 1 organic lemon;
  • 1 pinch of salt;
  • 200 ml milk, lukewarm;
  • 50 g butter, melted and cooled;
  • 1 organic egg yolk + 2 tablespoons of me to brush
  • Icing sugar
  • Optional: dried raisins, apricots or cranberries

Instructions:

  1. In a large enough bowl, mix the flour, dry yeast, baking powder, salt, sugar and lemon zest together.
  2. Whisk the eggs with the lukewarm milk and melted butter. Make sure that the milk and butter are not too warm, otherwise the eggs could freeze.
  3. Add the egg-milk-butter mixture to the dry ingredients and knead into a dough.
  4. Cover and let the dough rise in a warm place for at least 45 to 60 minutes. Tip: The dough can also be prepared the day before. After walking, you can put it well packaged in the refrigerator and process it as usual the next day.
  5. After the rising time, knead the dough until a smooth, supple dough is formed. Tip: You can tell whether the dough has been kneaded well enough by the smooth surface.
  6. If you want, you can work raisins, cranberries or other dried fruits into the dough.
  7. Preheat the oven to 160 ° C top / bottom heat.
  8. For the typical shape of Easter bread, divide the dough into three equal parts and form even sausages from them.
  9. Make a braid out of the sausages. Make sure that you knead both the beginning and the end of the braid well.
  10. When you’ve braided your Easter bread and shaped it, let it rise for another 20 minutes.
  11. Tip: Put the Easter braid in a greased baking dish for baking. This way, the Easter bread keeps its shape.
  12. Whisk the egg yolk with a little milk and brush the yeast plait with it before baking and in between.
  13. Bake the Easter bread for about 30 to 40 minutes until it is golden yellow.
  14. When the Easter bread has cooled down, sprinkle with some icing sugar.

Tip: The yeast plait can also be frozen excellently.

  • Klassischer Hefezopf Osterbrot
  • Klassischer Hefezopf Osterbrot
  • Klassischer Hefezopf Osterbrot
  • Klassischer Hefezopf Osterbrot

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Cheers,

💕Cat 💕


Osterbrot: Klassischer Hefezopf

Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 2 hours hrs
Servings: 1 Hefezopf
Course: Brot, Hefezopf, Osterbrot
Ingredients Method

Ingredients
  

  • 500 g Mehl universal;
  • 1 Packung Trockenhefe oder frische Hefe circa 40 g;
  • 1/2 TL Backpulver;
  • 1 Bio-Ei;
  • 1 Bio-Eiweiß;
  • 50 g Zucker;
  • Zitronenzeste von 1 Bio-Zitrone;
  • 1 Prise Salz;
  • 200 ml Milch lauwarm;
  • 50 g Butter geschmolzen und abgekühlt;
  • 1 Bio-Eigelb + 2 EL Mich zum Bestreichen;
  • Puderzucker zum Bestreuen
  • Optional: getrocknete Rosinen, Aprikosen oder Cranberries

Method
 

  1. In einer ausreichend großen Schüssel Mehl, Trockenhefe, Backpulver, Salz, Zucker und Zitronenzesten miteinander vermengen.
  2. Die Eier mit der lauwarmen Milch und geschmolzenen Butter verquirlen. Achtet darauf, dass Milch und Butter nicht zu warm sind, da die Eier ansonsten stocken könnten.
  3. Die Ei-Milch-Butter-Mischung zu den trockenen Zutaten hinzufügen und zu einem Teig verkneten.
  4. Den Teig zugedeckt an einem warmen Ort für mindesten 45 bis 60 Minuten (oder bis sich der Teig verdoppelt hat) gehen lassen. Tipp: Der Teig kann auch am Vortag vorbereitet werden. Nach der Gehzeit könnt ihr ihn gut verpackt in den Kühlschrank geben und am nächsten Tag wie gewohnt weiterverarbeiten.
  5. Nach der Gehzeit den Teig solange kneten bis ein glatter, geschmeidiger Teig entsteht. Tipp: Ob der Teig gut genug durchgeknetet ist, erkennt ihr an der glatten Oberfläche.
  6. Wer möchte kann Rosinen, Cranberries oder andere Trockenfrüchte in den Teig einarbeiten.
  7. Den Ofen auf 160°C Ober-/ Unterhitze vorheizen.
  8. Für die typische Form des Osterbrotes den Teig in drei gleich große Teile teilen und gleichmäßige Würste daraus formen.
  9. Aus den Würsten einen Zopf flechten. Achtet darauf, dass ihr sowohl den Anfang sowie das Ende des Zopfes gut miteinander verknetet.
  10. Wenn ihr euer Osterbrot geflochten und in Form gebracht habt, lasst es für weitere 20 Minuten gehen.
  11. Tipp: Den Osterzopf zum Backen in eine eingefettete Auflaufform geben. So behält das Osterbrot eine gleichmäßige Form.
  12. Das Eigelb mit etwas Milch verquirlen und den Hefezopf damit vor dem Backen und zwischendurch bestreichen.
  13. Das Osterbrot für circa 30 bis 40 Minuten backen, bis er goldgelb ist.
  14. Wenn das Osterbrot ausgekühlt ist, mit etwas Puderzucker bestreuen.
yeast braid
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About Me

Hello, My name is Cat and welcome to my online magazine "Pop Up Girl". Here you will find themes related to cooking, cuisine, travel and much more. I am from Germany and live in Eumundi, Sunshine Coast with my Australian husband. I love to cook, eat, take photos, write and enjoy the good things in life - especially the beach and the sea. Oh, and I recently mutated into a crazy plant lady and am mom to a cat and a poodle.

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