German Osterbrot Easter Bread

thespruceeats.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Inclusions:

1 cup/120 grams currants (Zante)

¼ cup/40 grams almonds (chopped)

½ cup /125 grams milk

subheading: Sponge:

1 2/5 cup/170 grams flour (low-protein*)

¼ teaspoon instant yeast

⅔ cup/150 grams milk (cold)

subheading: Dough:

1 2/5 cups/170 grams flour (low-protein*)

2 to 3 tbsp./35 grams of sugar

1 small/33 grams egg

1 teaspoon instant yeast*

½ teaspoon/4 grams salt

3 ½ tablespoons/50 grams sweet butter

1 teaspoon zest (lemon or orange)

Garnish: your choice of milk, egg yolk, apricot jam or powdered sugar glaze, almond slivers or coarse sugar

Directions at thespruceeats.com

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