Osterzopf - Sweet German Easter bread
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Try out this traditional German recipe – the “Osterzopf” (from German Ostern – Easter, Zopf – braid). It’s formed out of a slightly sweet yeast dough.
The photo shows a traditional braid.
It's a beloved baking activity with the kids before Easter. Their creativity is without limits to shape the dough into Easter bunnies or Easter nests etc.
The Zopf is best eaten fresh, slightly warm with some butter and or jam.
Special Equipment
Ingredients
Directions
Add flour in the bowl of your food processor.
Add yeast, 1 tablespoon sugar and 4 tablespoon of hand warm milk to the flour.
Bring it together and let it rest for 20 minutes at a warm place.
Add eggs, vanilla, vanilla sugar, lemon zest and milk and knead it into a soft dough.
Take the dough out of the bowl, knead it into a ball and cover it with a towel.
Let it rest at a warm place until the dough doubled his volume, approx. 40 -60 min.
Knead the dough quickly and divide in 3 parts.
Roll each part into a sausage and braid the 3 strings into a braid or form the dough in any other shape like Easter bunnies, Easter nests, etc.
Put the braid or your formed dough on an oven tray, cover it and let it rest for another 30 minutes.
Pre-heat your oven to 200 degrees, or 180 degrees fan forced.
Brush your braid with some milk or egg wash.
Bake in the pre-heated oven for approx. 30 min - depending on size and shape or until its golden brown.
Decorate the braid with some hard boiled, colored eggs.