In many German households, Osterzopf—also known as Easter bread—is freshly baked on Easter evening in various styles. This braided loaf is a cornerstone of German Easter traditions, especially in Catholic regions, where it's savored on Easter Eve to celebrate the end of the 40-day Lenten fast. The earliest documented yeast-based Easter bread dates to 12th-century Catholic areas, when wheat flour was a rare luxury for special occasions. Since then, countless variations have flourished across Europe, particularly in Germany, Austria, and Switzerland. Our reliable Osterzopf recipe yields professional results, even for home bakers.
Osterzopf
Known regionally as Hefezopf, this bread offers endless variations. Some enrich it with rum, vanilla, and raisins for depth; others favor vanilla and lemon notes. Shape into mini wreaths cradling a dyed Easter egg or form a classic braided loaf.
For 1 loaf:
500 g flour
1 package fresh yeast, preferably sweet
175 ml milk
100 g sugar
80 g butter
1 teaspoon vanilla sugar
Grated zest of half a lemon, preferably organic
1 egg
80 g raisins
Brush:
1 tbsp milk
1 egg yolk
Decorations:
Icing sugar
Slivered almonds
Preparation:
Heat milk to 37°C. Sift flour into a bowl, forming a well. Crumble yeast into the well with 1 tsp sugar and a splash of warm milk. Stir gently with a fork; let rise 15 minutes at room temperature.
Melt butter into remaining milk. Add to dough with sugar, vanilla sugar, lemon zest, and egg (reserve raisins). Knead with mixer hook on low, then high 5 minutes until smooth. Incorporate raisins gradually. Cover; rise in warm spot until doubled.
Knead briefly on floured surface; divide into 3 equal parts. Roll into 40 cm strands; braid on parchment-lined tray. Cover; proof until puffy. Preheat to 180°C top/bottom (160°C convection).
Brush with egg yolk beaten with 1 tbsp milk. Sprinkle icing sugar and almonds. Bake low rack ~30 minutes until golden.
Cool on rack. Enjoy!
