A soft and fluffy Easter Bread that makes a perfect addition to your Easter brunch menu.
Every time my family gets together I’m in charge of the dessert. No matter if it’s Easter, Christmas or a birthday, it is pretty much settled from the start that my husband and I will bring the dessert(s). It actually goes as far as my brother calling me up and making sure that I won’t forget to make a dessert…as though I could forget 😉
This Easter I decided to bring a traditional Easter bread to our get together (despite my brother’s wishes of a cake) since it always reminds me of my childhood and the Easter celebrations we had in the past. In Austria, every store sells Osterpinze (aka Easter Bread) in the weeks prior to Easter. It is a big tradition here. It typically is a very dense type of bread but tastes very moist and fluffy. Most people will just buy them, but in my opinion the homemade version tastes way better. It is definitely a more time consuming recipe but you can make it ahead of time.
You start off with a sweet pâte levée and you let it rise for about 1 and ½ hours or until it has doubled in size. (You can stop here and store it in the fridge overnight and carry on the next day) Then continue by parting the dough into six even pieces and rolling them into a ball.
Cut each piece with a scissor, slightly but not completely parting the dough into 3 even pieces. You need to cut quite deep but make sure that you do not cut through entirely.
Then let them rise for 1 hour. When they have finished rising, brush them with a whisked egg and bake them for 20 minutes, rotating the baking sheet once in between for even browning.
Let them cool a bit and serve them, or freeze them for up to 2 months. If you want to make them a day or two ahead, I highly suggest freezing them, as they tend to dry out quickly and taste best freshly baked. Defrost on the day you are planning to serve them.
Enjoy them with butter, honey butter, any type of jam or fruit spread or nutella.
- 1 fresh yeast
- 2 tablespoons granulated sugar
- 120g powdered sugar (1 cup)
- 120g butter, softened (1 stick plus 1 tablespoon)
- 2 egg yolks
- 2 whole egg
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 600g flour (5 and 1/2 cups)
- 1 tablespoon of rum, optional
- 250ml milk, room temperature (1 cup)
- Combine the yeast and sugar together in bowl, let it sit for 5 minutes or until the yeast has liquified.
- In a standmixer combine the powdered sugar, butter, 2 yolks and 1 whole egg, lemon zest and salt and beat until fluffy, about 2 minutes.
- Switch to the dough hook attachment and add in the yeast, flour, rum and milk and mix until you have a uniform dough.
- Grease a big bowl and let the dough rise inside the bowl for 1 and 1/2 hours, covered with plastic wrap.*
- Part the dough into 6 even pieces and slice the top of each piece 3 times (see pictures). Let them rise for 1 hour, covered with plastic wrap.
- In the last 10 minutes, preheat the oven to 160C or 320F and line a baking sheet with parchment paper.
- Whisk an egg and brush over each piece.
- Bake for 20 minutes and let them cool completely, or serve warm.**
- *You can store the dough, covered in plastic wrap, overnight in the refrigerator and continue with the recipe the next day.
- **Serve on the same day or freeze for up to 2 months and defrost on the day needed.