RECIPES
Osterzopf (German Easter bread)
By Miele
20 minutes plus proving time
Preparation Time
35 minutes
Cooking Time
12 serves
INGREDIENTS
500 g Baker’s flour (high protein flour)
2 tsp (7 g) dried yeast
1 tsp salt flakes
2 tbsp caster sugar
250 ml (1 cup) warm milk (approximately 37°C)
75 g butter, melted
2 eggs
1 lemon, zested
80 g raisins or sultanas, optional
1 tbsp milk, extra
30 g raw sugar, optional
METHOD
- Sift the flour, yeast, salt and sugar into the bowl of a freestanding mixer with the dough hook attachment.
- Roughly combine the warm milk and butter into the flour mixture.
- Mix on low speed for 3 minutes or until well combined. Add one egg and lemon zest. Mix on medium speed for 8 minutes or until dough is smooth.
- Fold through the raisins or sultanas, if using.
- Place the dough into the oven on Prove yeast dough for 45 minutes or until the dough has doubled in sized.
- Turn the dough onto a lightly floured bench. Divide the dough into 3 even pieces and roll each piece into a 45 cm log. Plait the bread, pinch ends together and tuck the ends under the bread.
- Lightly dust a baking tray and place the braid onto the tray.
- Place into the oven and prove for an additional 30 minutes or until almost doubled in sized.
- Change the oven function to Moisture Plus with Fan Plus at 180°C with one manual burst of steam.
- Mix the remaining egg with the extra milk with a pinch of salt and sugar. Brush the egg wash gently over the dough and sprinkle with the raw sugar, if using.
- Place the bread into the oven on shelf level 2 and release the burst of steam immediately. Bake for 15 minutes and then reduce the oven temperature to 160°C and bake for an additional 20 minutes, or until cooked through.
Hints and tips
- This recipe can be baked using the Automatic Programme: Bread / sweet bread.
APPLIANCE / FUNCTION
Miele
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