German Easter Bread with Marzipan (Osterkranz)
from https://mydinner.co.uk/

German Easter Bread with Marzipan (Osterkranz)

This German Easter bread wreath is filled with a rich marzipan and almond paste, twisted into a beautiful Osterkranz and baked until golden. Soft, fragrant and utterly showstopping - this is the Easter centrepiece your brunch table has been waiting for.

German Easter bread has been baked for centuries, originally to break the Lenten fast - the 40-day period before Easter when many Germans would give up rich foods like butter, eggs and sugar. Baking this sweet, enriched bread on Easter Saturday (Karsamstag) and serving it at Sunday breakfast was the delicious reward at the end of a long wait.

The bread comes in three traditional shapes, each with its own name and meaning:

German Name English Translation Shape Symbolism
Osterbrot
 Easter bread
 Round loaf
 The sun; Jesus as the light of the world
Osterzopf
 Easter braid
 Long braided loaf
 The Holy Trinity - three strands, one bread
Osterkranz
(this recipe)
Easter wreath
 Braided wreath Eternity and renewal; no beginning, no end

This recipe makes an Osterkranz - the wreath - which is the most festive of the three shapes and the one most commonly found in German bakeries at Easter. The circular shape is no accident. A wreath has no beginning and no end, representing eternal life and the promise of spring returning year after year. The golden colour of the bread is symbolic too. Traditionally, dough was made with saffron or brushed generously with egg yolk before baking, giving it a warm, sun-like glow - a nod to the return of light after the long winter months.

Topping Variations

German Easter Bread recipe

For the yeast dough
1 egg medium size, at room temperature
250 ml (1 cups) milk lukewarm
2 teaspoon instant yeast
60 g (1/4 cup) granulated sugar
500 g (4 cups) all-purpose flour UK plain flour, Germany type 505
1/2 teaspoon salt
80 g (1/3 cup) butter room temperature
3 tablespoon sliced almonds to decorate (optional)

For the almond marzipan filling
200 g (7 oz) marzipan see how to make homemade marzipan here
200 g (2 cups) ground almonds
50 g (1/4 cup) granulated sugar
50 g (1/4 cup) butter
6 tablespoon milk

To decorate
3 tbsp sliced almonds
3 tablespoon powdered sugar optional

Preheat the oven to 50°C (122°F) (or the lowest setting on your oven).

Whisk the egg in a small bowl. Remove 2 tablespoons of the egg mixture and mix with 2 tablespoons of lukewarm milk in a separate bowl. Place in the refrigerator to rest.

Add the yeast and sugar to the remaining lukewarm milk, stir, and leave to rest for 10 minutes until bubbles form on the surface.

In a large mixing bowl, combine the flour, butter, salt, and remaining egg. Pour in the yeast-milk mixture. Knead with a hand or stand mixer for 10 minutes until smooth.

Place the dough in a bowl and cover with a moist tea towel. Turn off the oven and place the dough inside to rise for 1 hour, until it doubles in size.

Meanwhile, prepare the marzipan-almond filling. In a bowl, mix together the marzipan, ground almonds (affiliate link), sugar, melted butter, and milk. You can leave the mixture crumbly or blend it into a smooth paste.

Once the dough has risen, roll it out into a rectangle, approximately 30 x 40 cm (12 x 16 inches), on a floured surface or non-stick silicone mat.

Evenly sprinkle or spread the marzipan-almond paste over the dough. Roll the dough tightly along the long edge to form a log.

Place the roll on a parchment-lined baking tray. Using a sharp knife, cut the dough roll lengthwise into two strands. Twist the strands together and shape into a wreath. Cover and let rest for 10 minutes.

In the meantime preheat the oven to 160°C (320°F).

Before baking, brush the bread with the reserved milk-egg mixture. Sprinkle with sliced almonds.

Bake for 45 minutes. To check for doneness, insert a skewer into the center; if it comes out clean, the bread is ready.

Let cool before serving. If desired, dust with powdered sugar. Enjoy with butter and jam.

Servings 12 people