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Osterzopf Traditional German Easter Bread


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Ingredients

1 piece(s)

OSTERZOPF

  • 500 grams bakers flour
  • 1 teaspoon salt
  • 50 grams raw sugar
  • 250 grams Tepid Milk
  • 1 sachet dried yeast
  • 75 grams melted butter
  • 1 zest of lemon
  • 80 grams raisins
  • 1 tablespoon Milk
  • 30 grams raw sugar
  • 2 eggs
  • 6
    1h 50min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    OSTERZOPF
  1. Sieve the flour, yeast, salt and sugar into bowl combine speed 4, 2 min.

    On speed 4, add 1 egg, the milk and butter into the flour and mix well and work the mixture into dough.

    Add the lemon zest and raisins to the dough. If the dough is too sticky. add some extra flour.

    Wrap in Thermomat or dust a bowl with flour and place the dough into it. Cover the bowl with a clean tea towel or a lid and leave it in a warm place to rise for 30-60 minutes.

    Turn the dough out onto Thermomat or a lightly floured work surface and knead thoroughly.

    Divide the dough into three equal pieces and shape these into three 40cm long ropes.

    Plait the three sections together as if you were plaiting hair, starting from the centre. Stick the ends to the bottom of the plaited bun so that they do not come apart while baking.

    Line a baking tray with baking paper, put the loaf on the tray, cover it again with the tea towel and set it aside for a further 30 minutes to rise.

    Mix 1 egg with 1 tablespoon milk, a dash of salt and a dash of sugar and brush the mixture onto the plaited loaf.

    Sprinkle with raw sugar.

    On the lowest position of the oven place a tray of water.

    Place the Osterzopf on shelf position 2 and begin a cold start bake 180°C for approximately 15 minutes.

    Reduce the temperature to 160°C and bake for a further 30 minutes. Cover with baking paper if necessary.

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Tip

Make sure that you take all of the ingredients out of the fridge early enough to bring them to room temperature. This is important as it will help make the dough smooth and fluffy and it will rise better.



The basic ingredients are flour, yeast, milk, butter, an egg, salt and sugar. But after that, there is no limit to your immagination to add different kinds of nuts, as well as candied fruit and raisins.



You can substitute the final stage of raw sugar with sugar crystals, raisins or chopped almonds.



Cook's notes



Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.



We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.



All herbs are fresh (unless specified) and cups are lightly packed.



All vegetables are medium size and peeled, unless specified.







All eggs are 55-60 g, unless specified.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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