German Osterbrot Easter Bread Recipes

GERMAN OSTERBROT EASTER BREAD

Steps:

• Pick over the currants (small raisins) and let them soak in water.
• Soak the almonds in a little milk. Drain both well before using (see below).
• Mix 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.
• Let the sponge work for 1 to 2 hours and room temperature.
• Place the sponge, flour, sugar, egg, yeast, and salt in a bowl and mix until combined.
• Knead for several minutes. Add the butter and lemon zest and knead for several more minutes.
• Add 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.
• Form the dough into a loose mound and let rest on the table for 30 minutes.
• Turn 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.
• Form the dough into a boule (round loaf), pulling the surface down over the dough towards the bottom and pinching closed.
• Cover with loose plastic wrap and let the loaf rise 45 minutes at room temperature on a floured board or the parchment papered baking sheet.
• A 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.
• Bake 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.
• If 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.