Osterzopf Traditional German Easter Bread

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Recipe's preparation

OSTERZOPF

Sieve the flour, yeast, salt and sugar into bowl combine speed 4, 2 min.



On speed 4, add 1 egg, the milk and butter into the flour and mix well and work the mixture into dough.



Add the lemon zest and raisins "Counter-clockwise operation" to the dough. If the dough is too sticky. add some extra flour.



Wrap in Thermomat or dust a bowl with flour and place the dough into it. Cover the bowl with a clean tea towel or a lid and leave it in a warm place to rise for 30-60 minutes.



Turn the dough out onto Thermomat or a lightly floured work surface and knead thoroughly.



Divide the dough into three equal pieces and shape these into three 40cm long ropes.



Plait the three sections together as if you were plaiting hair, starting from the centre. Stick the ends to the bottom of the plaited bun so that they do not come apart while baking.



Line a baking tray with baking paper, put the loaf on the tray, cover it again with the tea towel and set it aside for a further 30 minutes to rise.



Mix 1 egg with 1 tablespoon milk, a dash of salt and a dash of sugar and brush the mixture onto the plaited loaf.



Sprinkle with raw sugar.



On the lowest position of the oven place a tray of water.



Place the Osterzopf on shelf position 2 and begin a cold start bake 180°C for approximately 15 minutes.



Reduce the temperature to 160°C and bake for a further 30 minutes. Cover with baking paper if necessary.