25+ Traditional German Easter Bread Recipes for Every Taste

Easter is a time for family, celebration, and, of course, delicious food. In Germany, the Easter holiday is marked by a rich tradition of baking, with various types of bread that symbolize the renewal and hope of the season.

Whether you’re looking to create a stunning centerpiece or simply want to add something special to your Easter breakfast or dinner, German breads are the perfect choice.

From sweet, cinnamon-spiced rolls to savory, herb-infused loaves, these breads carry the flavors and spirit of Easter with every bite.

In this article, we’ve gathered over 25 mouthwatering Easter German bread recipes that are sure to impress your guests and make your holiday celebrations even more memorable.

These recipes are steeped in tradition, yet flexible enough to suit modern tastes, and they offer a range of options for all kinds of bakers.

Get ready to fill your home with the warm, comforting aroma of freshly baked bread as you explore these Easter German delights!

25+ Traditional German Easter Bread Recipes for Every Taste

Easter in Germany is not only a time for celebrating with family and friends, but also an opportunity to enjoy delicious, festive breads that carry deep cultural significance.

From the soft, sweet flavors of a classic Osterkranz to the savory richness of Mohnbrötchen, there’s a German bread recipe to fit every taste and occasion.

Baking these Easter breads will not only add a touch of authenticity to your holiday meal but will also bring joy to those who gather around your table.

With over 25 recipes to choose from, you can easily create a bread spread that will be the highlight of your Easter feast.

Whether you’re an experienced baker or just getting started, these recipes will guide you to baking success, making this Easter even more special.

So, gather your ingredients, preheat the oven, and get ready to create unforgettable German Easter breads that will delight your loved ones and fill your home with the warmth of tradition.

Hefezopf (German Braided Sweet Bread)

Hefezopf is a classic German Easter bread, symbolizing renewal and prosperity. The braided shape represents unity, while the light, slightly sweet flavor makes it perfect for Easter brunch or as a festive dessert. Traditionally enjoyed with butter or jam, this bread is a staple in German households during the holiday season. Its delicate texture and golden crust make it a centerpiece-worthy addition to any Easter table.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup milk (warm)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 egg yolk (for brushing)
• 2 tbsp sliced almonds (optional)

Instructions:

1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
2. Add melted butter, eggs, salt, and half the flour. Mix until smooth. Gradually add the remaining flour, kneading until a soft, elastic dough forms.
3. Cover the dough and let it rise for 1–2 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Punch down the dough and divide it into three equal portions. Roll each into a long rope. Braid the ropes, pinching the ends together.
5. Place the braid on a parchment-lined baking sheet. Brush with egg yolk and sprinkle sliced almonds on top.
6. Bake for 25–30 minutes or until golden brown. Let it cool before serving.

Hefezopf is a delightful addition to your Easter celebration. Its soft, airy texture and subtly sweet flavor make it a favorite across generations. Pair it with coffee or tea for an authentic German Easter experience. The beautiful braided design ensures it stands out on your festive table.

Osterbrot (Traditional German Easter Bread)

Osterbrot is a rich and fruity bread enjoyed during Easter in Germany. Made with dried fruits and aromatic spices, it embodies the joy and warmth of the holiday. This bread is a wonderful treat, either as a standalone snack or topped with butter. Its golden crust and moist crumb make it a crowd-pleaser. Perfect for sharing with family and friends, Osterbrot is a delicious way to celebrate Easter traditions.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup raisins or dried cranberries
• 1/2 cup chopped candied orange peel
• 1 egg yolk (for brushing)

Instructions:

1. Activate the yeast by mixing it with warm milk and 1 tsp of sugar. Let it sit for 10 minutes.
2. In a mixing bowl, combine flour, sugar, cinnamon, nutmeg, and vanilla. Add the yeast mixture, melted butter, and eggs. Knead until a soft dough forms.
3. Mix in the raisins and candied orange peel until evenly distributed. Cover and let the dough rise for 1–2 hours.
4. Shape the dough into a round loaf and place it on a baking sheet. Let it rise for an additional 30 minutes.
5. Preheat the oven to 350°F (175°C). Brush the loaf with egg yolk for a shiny finish.
6. Bake for 30–35 minutes until golden brown. Allow to cool before serving.

Osterbrot is more than just a bread—it’s a symbol of Easter joy and sharing. With its fruity notes and soft crumb, this bread is perfect for a holiday breakfast or as a sweet treat. Its vibrant flavors and festive aroma will leave your loved ones asking for more.

Mohnstriezel (German Poppy Seed Bread)

Mohnstriezel, a traditional poppy seed bread, is a beloved Easter treat in Germany. The slightly nutty flavor of poppy seeds combined with the soft, sweet bread creates an irresistible dessert. Often enjoyed as part of Easter brunch, this bread’s intricate swirls and golden crust make it as visually stunning as it is delicious.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 cup poppy seed filling (store-bought or homemade)
• 1 egg yolk (for brushing)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Combine yeast, warm milk, and 1 tsp sugar in a bowl. Let it activate for 10 minutes.
2. Mix flour, sugar, and salt in a large bowl. Add the yeast mixture, melted butter, and eggs. Knead to form a smooth dough.
3. Cover the dough and let it rise for 1–2 hours until doubled in size.
4. Roll out the dough into a large rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border. Roll the dough tightly into a log.
5. Place the roll on a baking sheet, seam-side down. Let it rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Brush the roll with egg yolk for a glossy finish.
7. Bake for 35–40 minutes until golden brown. Dust with powdered sugar before serving.

Mohnstriezel is a delightful way to end your Easter feast. Its nutty poppy seed filling and soft bread create a harmonious balance of flavors. Perfect as a dessert or paired with coffee, this traditional German bread adds elegance and nostalgia to your holiday celebration.

Osterzopf (German Easter Plaited Bread)

Osterzopf is a traditional plaited bread enjoyed in Germany during Easter. Its braided form is a symbol of unity, while its slightly sweet, fluffy texture makes it a favorite for breakfast or an afternoon snack. This bread is often served with butter, jam, or honey, and the golden, shiny crust makes it a stunning centerpiece for any Easter celebration. Osterzopf is a simple yet elegant way to bring the warmth and joy of the holiday to your table.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Stir to dissolve and let it sit for 10 minutes to activate the yeast.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Knead for 8–10 minutes until a smooth dough forms.
3. Cover the dough and allow it to rise for 1–2 hours or until doubled in size.
4. Once risen, punch down the dough and divide it into three equal portions. Roll each into a long rope and braid them together to form a plait.
5. Place the plait on a parchment-lined baking sheet. Let it rise for an additional 30 minutes.
6. Preheat the oven to 350°F (175°C). Mix the egg yolk with milk and brush the bread with this egg wash for a golden, glossy finish.
7. Bake for 25–30 minutes until golden brown. Let it cool before serving.

Osterzopf is a deliciously simple bread that brings the flavors of Easter to life. The golden, braided loaf has a light, airy texture and a slightly sweet flavor that pairs perfectly with butter or jam. This bread is a delightful way to start your Easter day or to share with loved ones. Its beautiful shape makes it a showstopper on your holiday table, symbolizing love and togetherness.

German Easter Braid with Almonds (Osterbrot mit Mandeln)

This German Easter bread is made with a rich, buttery dough and adorned with crunchy almonds, creating a perfect balance of soft and nutty textures. The addition of almonds makes this bread special and ideal for Easter celebrations. The festive appearance, with its golden crust and nutty topping, makes it a perfect centerpiece for any holiday gathering. The bread’s light, airy texture and sweet, buttery flavor will impress everyone at the table.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup sliced almonds
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)

Instructions:

1. In a bowl, dissolve the yeast and sugar in warm milk. Let sit for 10 minutes to activate.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Knead for 8–10 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise for 1–2 hours, or until doubled in size.
4. Once the dough has risen, punch it down and shape it into a braid. Transfer it to a parchment-lined baking sheet.
5. Let the braid rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Brush the dough with an egg wash made from egg yolk and milk, then sprinkle the top with sliced almonds.
7. Bake for 30–35 minutes, or until golden brown. Let it cool before serving.

This German Easter Braid with Almonds is a wonderful way to celebrate the season. The soft, buttery dough paired with the crunchy almonds creates a delightful contrast in texture, making it perfect for breakfast or as a dessert. Whether shared with family or friends, this bread will become a holiday favorite. The aroma of freshly baked bread, combined with the almond topping, will make your Easter celebration even more special.

Quarkbrot (German Quark Bread)

Quarkbrot is a German bread that incorporates quark cheese, giving it a moist, tender texture. Quark, a fresh dairy product popular in Germany, adds a slight tanginess to the bread, making it unique and delicious. This bread is often enjoyed for breakfast or as an afternoon snack, especially around Easter. Its light, airy texture and subtle flavor make it perfect for pairing with both sweet and savory toppings. Quarkbrot is an excellent choice for those looking for something a little different during the Easter festivities.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/4 cup sugar
• 1 cup quark cheese (or Greek yogurt)
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 1 egg (for brushing)

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Stir to dissolve and let it sit for 10 minutes.
2. In a large mixing bowl, combine flour and salt. Add the quark cheese, yeast mixture, and melted butter. Mix until combined, then knead for 8–10 minutes until the dough is smooth.
3. Cover the dough and allow it to rise for 1–2 hours until doubled in size.
4. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf.
5. Place the loaf on a parchment-lined baking sheet. Let it rise for 30 minutes.
6. Brush the top with an egg wash and bake for 25–30 minutes, or until golden brown. Let the bread cool before slicing.

Quarkbrot is a wonderfully soft and slightly tangy bread that is perfect for your Easter table. The addition of quark cheese makes it extra moist and tender, and it pairs beautifully with a variety of spreads or cheeses. This bread is an excellent choice for anyone looking to try something new for their holiday celebrations. Its light texture and slightly sour flavor make it a refreshing addition to your Easter meal.

Hefezopf (German Yeast Braided Bread)

Hefezopf is another traditional German Easter bread known for its soft, sweet, and rich texture. It is similar to Osterzopf but with a slightly lighter, fluffier crumb. The bread is braided into a visually appealing shape, often adorned with sugar crystals on top, making it perfect for festive occasions like Easter. The bread’s slightly sweet flavor makes it ideal for breakfast or an afternoon snack. It can be served with butter, honey, or jam, or simply enjoyed on its own with a cup of tea.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)
• 2 tbsp sugar (for sprinkling)

Instructions:

1. In a bowl, dissolve yeast and sugar in warm milk and let sit for 10 minutes to activate the yeast.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Mix until combined, then knead for 8–10 minutes until the dough is smooth and elastic.
3. Cover the dough and allow it to rise for 1–2 hours or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a rope and braid them together to form a loaf.
5. Place the braided loaf on a parchment-lined baking sheet and let it rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Brush the bread with an egg wash made from egg yolk and milk, then sprinkle the top with sugar.
7. Bake for 25–30 minutes until golden brown. Let it cool before serving.

Hefezopf is a wonderfully soft, slightly sweet bread that is perfect for sharing during Easter celebrations. The braided form symbolizes unity, and the sugar topping gives it a beautiful, festive finish. This bread’s soft crumb and light sweetness make it a crowd-pleaser and a comforting addition to any holiday breakfast or dessert table.

Osterlamm (German Easter Lamb Cake Bread)

Osterlamm is a unique and charming German Easter bread shaped like a lamb, which is a traditional Easter symbol. This cake-like bread is both a visual delight and a delicious treat, combining a sweet, buttery flavor with a slightly denser texture. Often dusted with powdered sugar and adorned with decorative features, it makes for a perfect centerpiece at any Easter gathering. Though it’s often treated as a cake, its bread-like texture gives it a comforting quality, making it both festive and satisfying.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions:

1. In a small bowl, dissolve yeast and sugar in warm milk and let sit for 10 minutes.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Stir to combine, then knead for 8–10 minutes until the dough is smooth.
3. Cover the dough and let it rise for 1–2 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease an Osterlamm (lamb-shaped) cake pan or a bundt pan with butter.
5. Once the dough has risen, punch it down and carefully shape it to fit the lamb mold. Fill the pan with dough and smooth the top.
6. Allow the dough to rise in the pan for another 30 minutes.
7. Bake for 30–35 minutes or until golden brown. Remove from the oven and let it cool completely.
8. Once cooled, dust with powdered sugar for a festive touch.

Osterlamm is an enchanting Easter bread that adds both charm and deliciousness to your holiday table. Its lamb shape represents new life and rebirth, fitting perfectly with the themes of Easter. The soft, sweet bread with a hint of vanilla and butter is a crowd-pleasing treat that will have everyone asking for seconds. Whether served as a cake or bread, this delightful lamb-shaped creation is a festive favorite.

Mohnzopf (German Poppy Seed Bread)

Mohnzopf is a classic German bread braided with a sweet poppy seed filling, traditionally enjoyed during Easter. The bread features a soft, buttery dough that is rolled out, filled with a poppy seed mixture, and then braided into a beautiful loaf. The nutty, slightly sweet flavor of the poppy seeds paired with the soft, fluffy texture of the bread makes this a unique addition to the Easter spread. Mohnzopf is perfect for anyone who enjoys the distinctive taste of poppy seeds in their baked goods.

Ingredients for the Dough:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs

Ingredients for the Filling:

• 1/2 cup poppy seeds
• 1/4 cup sugar
• 1/4 cup milk
• 1/4 cup butter (melted)
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk and let sit for 10 minutes.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and eggs. Knead for 8–10 minutes until the dough is smooth and elastic.
3. Cover the dough and let it rise for 1–2 hours or until doubled in size.
4. In the meantime, prepare the filling by combining the poppy seeds, sugar, milk, melted butter, and vanilla extract in a saucepan. Cook over low heat for 5–7 minutes until the mixture thickens. Let it cool.
5. Preheat the oven to 350°F (175°C). Punch down the dough and roll it out into a rectangle. Spread the poppy seed filling evenly over the dough.
6. Roll the dough into a log, then braid the log into a loaf. Place it on a parchment-lined baking sheet and let it rise for 30 minutes.
7. Bake for 30–35 minutes, or until golden brown. Let it cool before slicing.

Mohnzopf is a delightful, slightly sweet bread filled with a flavorful poppy seed mixture. The contrasting textures of the soft bread and the rich, nutty filling make it a perfect addition to your Easter celebration. Whether enjoyed for breakfast, dessert, or as a snack, this beautiful, braided loaf is sure to impress your guests. With its distinctive flavor and elegant appearance, Mohnzopf is a bread that brings the festive spirit of Easter to life.

Berliner Brot (German Easter Fruit Bread)

Berliner Brot, a traditional German fruit bread, is a sweet and hearty treat commonly enjoyed during Easter celebrations. This bread is filled with dried fruits such as currants and raisins, providing a burst of flavor in every bite. With a hint of spice from cinnamon and cloves, Berliner Brot is the perfect balance of sweetness and warmth, making it ideal for breakfast, dessert, or as an afternoon snack. The soft texture and fruity richness are complemented by a subtle glaze, giving it a festive look that’s perfect for the Easter table.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 cup currants or raisins
• 1/2 cup dried apricots (chopped)
• 1/2 cup candied citrus peel (optional)
• 1 egg yolk (for brushing)
• 1 tbsp water (for brushing)

Instructions:

1. In a bowl, dissolve yeast and sugar in warm milk and let sit for 10 minutes to activate the yeast.
2. In a large mixing bowl, combine flour, salt, cinnamon, and cloves. Add the yeast mixture, melted butter, and eggs. Mix until combined, then knead the dough for about 10 minutes until it becomes smooth and elastic.
3. Stir in the dried fruits and candied peel, if using, until evenly distributed.
4. Cover the dough and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf.
6. Place the dough on a parchment-lined baking sheet, cover it, and let it rise for an additional 30 minutes.
7. In a small bowl, mix the egg yolk with water and brush the mixture over the top of the loaf for a glossy finish.
8. Bake for 30–35 minutes, or until golden brown. Let it cool before slicing.

Berliner Brot is the epitome of a festive Easter bread, blending sweet dried fruits with aromatic spices. Its soft and slightly dense texture is complemented by the natural sweetness of the fruits, making it a perfect addition to any Easter brunch or dessert spread. The light glaze on top adds a beautiful touch and makes this bread even more special. If you’re looking for a bread with both richness and a hint of spice, this is the recipe to try.

Osterstollen (German Easter Stollen)

Osterstollen is a variation of the classic German Christmas stollen, but with a lighter, more citrusy flavor perfect for Easter. It’s a rich fruit bread filled with raisins, currants, and candied peel, and it’s often made with marzipan for a sweet, almond-flavored filling. The bread is generously dusted with powdered sugar after baking, giving it a festive, snowy appearance. Osterstollen is the perfect treat to serve during Easter meals, whether for breakfast, dessert, or a mid-afternoon snack.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1/2 cup candied citrus peel (or lemon zest)
• 1 cup currants or raisins
• 1/2 cup slivered almonds
• 1/4 cup marzipan (optional)
• Powdered sugar for dusting

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Stir to dissolve the yeast, then let it sit for 10 minutes to activate.
2. In a large mixing bowl, combine flour, cinnamon, and salt. Add the yeast mixture, melted butter, and egg. Stir to form a dough and knead for 8-10 minutes until smooth and elastic.
3. Stir in the dried fruit, candied peel, and almonds. If using marzipan, shape it into a log and fold it into the dough.
4. Cover the dough and allow it to rise for 1–2 hours until it doubles in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a rounded loaf.
6. Place the dough onto a parchment-lined baking sheet, cover it, and let it rise for another 30 minutes.
7. Bake for 30–40 minutes, or until golden brown. Once cooled, dust with powdered sugar before serving.

Osterstollen is a wonderful blend of citrus, spice, and sweetness, with the marzipan adding an indulgent layer of flavor. It has a rich, satisfying texture and the perfect balance of sweetness, making it an excellent bread for Easter feasts. Whether you enjoy it with a cup of tea or as a dessert at the end of a meal, Osterstollen is a flavorful and festive bread that will surely delight your guests.

Quarkbrötchen (German Easter Quark Rolls)

Quarkbrötchen are soft, fluffy German rolls made with quark, a type of fresh dairy product that gives them a unique texture. These rolls are light and airy, with a slight tang from the quark. Often enjoyed for breakfast or as a snack, they are a perfect Easter treat. They can be served with butter, jam, or cheese, and are ideal for pairing with eggs or ham during an Easter brunch. Their simplicity and delicately tangy flavor make them a perfect addition to your holiday bread spread.

Ingredients:

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 1/2 cup quark
• 1 large egg (for brushing)

Instructions:

1. In a small bowl, combine yeast, sugar, and warm milk. Let sit for 10 minutes to activate the yeast.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and quark. Mix to form a dough and knead for about 8 minutes until smooth.
3. Cover the dough and let it rise for 1 hour, or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Punch down the dough and divide it into 12 equal portions. Shape each portion into a small roll and place them on a baking sheet lined with parchment paper.
6. Beat the egg and brush it over the rolls for a golden finish. Let the rolls rise for 15 minutes before baking.
7. Bake for 15–20 minutes, or until golden brown. Let them cool slightly before serving.

Quarkbrötchen are delightfully light and fluffy, with a subtle tang from the quark that elevates the flavor. These rolls are perfect for any Easter celebration, as their texture is soft and moist, making them ideal for serving with both sweet and savory toppings. Their simplicity and delicate flavor make them a versatile bread that can be enjoyed with butter, cheese, or jam, adding a nice touch to your Easter breakfast or brunch.

Apfel-Zimt-Knoten (German Apple Cinnamon Knots)

Apfel-Zimt-Knoten, or Apple Cinnamon Knots, are a delightful, soft, and aromatic German bread often enjoyed during Easter. These sweet, braided rolls are filled with a mixture of cinnamon, sugar, and fresh apples, giving them a warm and comforting flavor. Perfect for a special breakfast or dessert, these knots offer a pleasant balance of sweetness and spice. The unique shape adds a festive touch to your Easter table, making these rolls as beautiful as they are delicious.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 1 egg
• 2 medium apples (peeled, cored, and chopped)
• 1 tbsp lemon juice
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1 tbsp butter (for brushing)

Instructions:

1. In a bowl, combine the yeast, sugar, and warm milk. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and cinnamon. Add the yeast mixture, melted butter, and egg. Stir to form a dough, then knead for 8-10 minutes until smooth.
3. Cover the dough and let it rise for about 1 hour, or until doubled in size.
4. While the dough rises, mix the chopped apples with lemon juice, brown sugar, and cinnamon. Set aside.
5. Punch down the dough and divide it into 8 equal portions. Roll each piece into a rectangle, then place a spoonful of the apple mixture in the center. Fold the dough over to seal the apples inside and twist the dough into a knot shape.
6. Place the knots on a parchment-lined baking sheet and let them rise for another 30 minutes.
7. Preheat the oven to 350°F (175°C). Brush the knots with melted butter and bake for 20-25 minutes, or until golden brown.
8. Allow to cool slightly before serving.

Apfel-Zimt-Knoten is a sweet and flavorful bread that combines the warmth of cinnamon with the fresh, tart taste of apples. The braided shape adds a beautiful and festive touch, perfect for Easter gatherings. These knots are soft and slightly sticky, making them perfect for breakfast or dessert. With their comforting flavors and appealing appearance, they are a sure hit with family and friends during the holiday season.

Osterkranz (German Easter Wreath Bread)

Osterkranz is a traditional German Easter bread shaped into a beautiful wreath. This bread is not only delicious but also highly decorative, making it an impressive centerpiece for your Easter table. The dough is enriched with butter, sugar, and eggs, resulting in a soft, slightly sweet bread. A sprinkle of sugar on top adds a lovely shine, while the wreath shape symbolizes the cyclical nature of life, making it a perfect bread to serve during Easter.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)
• 1/4 cup coarse sugar for sprinkling

Instructions:

1. In a bowl, dissolve the yeast and sugar in warm milk. Let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and nutmeg. Add the yeast mixture, melted butter, and eggs. Mix until a dough forms and knead for 8-10 minutes until smooth and elastic.
3. Cover the dough and let it rise for about 1 hour, or until doubled in size.
4. Punch down the dough and divide it into three equal portions. Roll each portion into a long rope and braid the ropes together to form a circle, sealing the ends to form a wreath.
5. Place the wreath on a parchment-lined baking sheet and let it rise for 30-40 minutes.
6. Preheat the oven to 350°F (175°C). Mix the egg yolk with 2 tablespoons of milk and brush it over the wreath. Sprinkle with coarse sugar.
7. Bake for 25-30 minutes, or until golden brown.
8. Allow the bread to cool slightly before serving.

Osterkranz is not only a delicious bread but also a visually stunning centerpiece for your Easter feast. The rich, slightly sweet dough paired with the glossy, sugary finish makes it a treat for both the eyes and the palate. Its soft texture and mild flavor make it ideal for serving with butter, jam, or cheese, and it’s a wonderful addition to any Easter brunch. The wreath shape holds symbolic meaning, adding an extra layer of significance to your holiday celebrations.

Mohnbrötchen (German Poppy Seed Rolls)

Mohnbrötchen are light, fluffy German rolls topped with poppy seeds, making them a delightful addition to your Easter breakfast or brunch. These rolls are subtly sweet and have a soft, airy texture with a slightly nutty flavor from the poppy seeds. They’re perfect for pairing with jam, butter, or cheese and are a popular bread in Germany, especially for festive occasions. The simple yet delicious flavor makes Mohnbrötchen a must-try recipe for your Easter spread.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter (melted)
• 1 egg
• 1/4 cup poppy seeds
• 1 egg yolk (for brushing)
• 2 tbsp milk (for brushing)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Stir to form a dough and knead for 8-10 minutes until smooth and elastic.
3. Cover the dough and let it rise for about 1 hour, or until doubled in size.
4. Punch down the dough and divide it into 8 equal portions. Shape each portion into a round roll and place them on a parchment-lined baking sheet.
5. In a small bowl, mix the egg yolk with 2 tablespoons of milk and brush it over the rolls. Sprinkle poppy seeds generously on top of each roll.
6. Let the rolls rise for an additional 20-30 minutes, then preheat the oven to 375°F (190°C).
7. Bake the rolls for 15–20 minutes, or until golden brown.
8. Allow to cool before serving.

Mohnbrötchen is a simple but elegant bread that’s perfect for Easter. The poppy seeds add texture and a nutty flavor to the soft, fluffy rolls, making them an excellent choice for breakfast or brunch. These rolls are easy to make, yet their beautiful appearance and delicious flavor make them a standout addition to your holiday table. Whether enjoyed with butter or your favorite jam, Mohnbrötchen is sure to be a crowd-pleaser.

Note: More recipes are coming soon!