German Osterbrot Easter Bread
Like Panetonne, this Easter bread from Germany is loaded with raisins and lemon peel, a perfect combination for Easter morning brunch.
- Serves: 12 persons
- 1cup/120 grams currants (Zante)
- ¼cup/40 grams almonds (chopped)
- ½cup /125 grams milk
- 1 ⅖cup/170 grams flour (low-protein*)
- ¼teaspoon instant yeast
- ⅔cup/162 grams milk (cold)
- 1 ⅖cups/170 grams flour (low-protein*)
- 2to 3 tbsp./35 grams of sugar
- 1small/33 grams egg
- 1teaspoon instant yeast*
- ½teaspoon/4 grams salt
- 3 ½tablespoons/50 grams sweet butter
- 1teaspoon zest (lemon or orange)
- Garnish: your choice of milk, egg yolk, apricot jam or powdered sugar glaze, almond slivers or coarse sugar
Step 1Pick over the currants (small raisins) and let them soak in water.
Step 2Soak the almonds in a little milk. Drain both well before using (see below).
Step 3Mix the ingredients for the sponge together until it forms a ball. Knead for several minutes with a machine or by hand, being careful not to let the sponge temperature rise above about 72 F.
Step 4Let the sponge work for 1 to 2 hours and room temperature.
Step 5Place the sponge, flour, sugar, egg, yeast, and salt in a bowl and mix until combined.
Step 6Knead for several minutes. Add the butter and lemon zest and knead for several more minutes.
Step 7Add the drained currants and almonds and knead them in. You may have to add a little more flour to make the dough less sticky. The amount depends on how wet and plump the raisins are. Turn the dough out onto a floured board to finish and knead until satiny and only slightly sticky.
Step 8Form the dough into a loose mound and let rest on the table for 30 minutes.
Step 9Turn oven on to 390 F with a baking stone, if you have one. If you do not have one, line a baking sheet with parchment paper.
Step 10Form the dough into a boule (round loaf), pulling the surface down over the dough towards the bottom and pinching closed.
Step 11Cover with loose plastic wrap and let the loaf rise 45 minutes at room temperature on a floured board or the parchment papered baking sheet.
Step 12A few minutes before baking you can glaze and score your loaf. Brush milk or beaten egg yolk over the surface and sprinkle with sugar or almonds if you wish, then score a cross in the loaf with a razor blade.
Step 13Bake with steam for 30 to 45 minutes, or until internal temperature reaches 185 F. If the loaf is too dark on top, tent with foil for the last part and reduce the temperature to 350 F.
Step 14If you have not used a glaze before baking, brush hot loaf with apricot jam and sprinkle with almond slivers (traditional) or allow to cool and glaze with a powdered sugar and milk mixture.