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Easter is a time of celebration, renewal, and, of course, delicious food.
In Germany, one of the most anticipated aspects of the Easter holiday is the wide array of traditional sweet breads that grace the tables.
From buttery loaves filled with dried fruits to intricately shaped pastries dusted with powdered sugar, these breads are more than just food—they are part of the tradition and joy of the season.
Whether you’re a seasoned baker or someone looking to try their hand at something new, there’s no better way to celebrate the arrival of spring than with a fresh, aromatic loaf of German Easter bread.
This blog will guide you through 25+ delightful Easter German sweet bread recipes that have been passed down through generations, each with its own unique flavor and story.
From simple, comforting loaves to intricate, festive designs, these recipes will add a touch of German charm to your Easter celebration.
Whether you’re hosting a family brunch or simply want to bake something special, these recipes are sure to impress.
25+ Delicious Easter German Sweet Bread Recipes to Try
German Easter sweet breads are a beautiful and delicious way to celebrate the season.
The rich, buttery textures, fragrant spices, and lovely additions like raisins, almonds, and candied fruits make each recipe a special treat.
These breads are more than just a meal—they are a way to share tradition and joy with your loved ones.
Whether you’re an experienced baker or a novice in the kitchen, you’ll find these 25+ Easter German sweet bread recipes easy to follow and full of delightful flavors.
So, roll up your sleeves, preheat the oven, and get ready to fill your home with the comforting aromas of Easter baking!
Braided Easter Bread (Hefezopf)
Hefezopf, or braided Easter bread, is a traditional German sweet bread enjoyed during the Easter season. Known for its golden crust and soft, fluffy interior, this bread is delicately flavored with vanilla and a hint of lemon zest. Often adorned with almonds and pearl sugar, Hefezopf is not only a delicious treat but also a stunning centerpiece for your Easter table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) instant yeast
- 80g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, melted
- 1 large egg
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
- Sliced almonds and pearl sugar (for garnish)
Instructions:
- In a large bowl, mix the flour, yeast, sugar, and salt.
- Add the warm milk, melted butter, egg, lemon zest, and vanilla. Mix until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rise for 1–2 hours or until doubled in size.
- Divide the dough into three equal pieces. Roll each into a long strand and braid them together, tucking the ends under. Place on a baking sheet lined with parchment paper.
- Cover and let rise for another 30–45 minutes.
- Preheat the oven to 180°C (350°F). Mix the egg yolk and milk for the glaze and brush over the dough. Sprinkle with almonds and pearl sugar.
- Bake for 25–30 minutes until golden brown. Let cool before serving.
Hefezopf is a delightful addition to any Easter celebration, combining tradition and taste in one beautiful loaf. Its buttery, slightly sweet flavor pairs perfectly with coffee or tea, making it an ideal treat for brunch or an afternoon snack. Impress your guests with this stunning homemade bread that embodies the joy of the season.
German Easter Lamb Bread (Osterlamm)
Osterlamm, or Easter lamb bread, is a beloved German tradition symbolizing purity and new beginnings. Shaped like a lamb and lightly dusted with powdered sugar, this sweet bread combines a tender crumb with warm, aromatic spices like cinnamon and nutmeg. Perfect as a centerpiece or a sweet treat, Osterlamm adds a festive and symbolic touch to your Easter table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 100g (1/2 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Powdered sugar (for dusting)
Instructions:
- Combine flour, yeast, sugar, salt, cinnamon, and nutmeg in a mixing bowl.
- Add warm milk, softened butter, eggs, and vanilla. Mix until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth. Cover and let it rise for 1–2 hours until doubled.
- Preheat the oven to 180°C (350°F). Shape the dough into a lamb form or use a lamb-shaped mold.
- Place the shaped dough on a baking sheet or in the mold and let rise for 30 minutes.
- Bake for 25–30 minutes until golden brown.
- Cool completely and dust with powdered sugar before serving.
Osterlamm is not just a treat but a meaningful tradition that connects generations. Its subtle spices and soft texture make it a heartwarming addition to Easter festivities. Whether enjoyed at breakfast or as dessert, this lamb-shaped bread will charm everyone at the table and keep the Easter spirit alive.
Easter Sweet Rolls with Raisins (Rosinenbrötchen)
Rosinenbrötchen, or sweet rolls with raisins, are a delightful German Easter treat. These soft and slightly sweet rolls are enriched with juicy raisins and a touch of vanilla, making them a favorite for both kids and adults. Perfect for an Easter breakfast or afternoon tea, these rolls are light, fluffy, and irresistibly delicious.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 100g (1/2 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 150g (1 cup) raisins
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- In a bowl, mix flour, yeast, sugar, and salt.
- Add warm milk, melted butter, egg, and vanilla. Mix until combined. Knead the dough for 8–10 minutes until smooth.
- Gently fold in the raisins. Cover the dough and let it rise for 1–2 hours until doubled.
- Divide the dough into 12 equal portions. Shape each into a ball and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat the oven to 180°C (350°F). Mix the egg yolk and milk for the glaze and brush over the rolls.
- Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Rosinenbrötchen are a versatile Easter staple that can be enjoyed plain or with butter and jam. Their tender crumb and sweet, raisin-filled bites make them a timeless favorite for gatherings. Share these homemade rolls with your loved ones and add a touch of sweetness to your Easter celebration.
German Easter Sweet Cake (Osterbrot)
Osterbrot is a traditional German Easter sweet bread, rich in flavor and symbolism. This bread is filled with dried fruits such as raisins and apricots, often spiced with a hint of cinnamon and cardamom. Its slightly sweet dough, along with its golden, glossy finish, makes it a perfect treat to celebrate Easter. Often served sliced with butter, it’s a hearty and comforting addition to your Easter table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 80g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 150g (1 cup) mixed dried fruit (raisins, apricots, sultanas)
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- Combine the flour, yeast, sugar, salt, cinnamon, and cardamom in a large mixing bowl.
- In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for about 8–10 minutes until the dough is smooth and elastic.
- Add the dried fruit and knead until evenly distributed.
- Cover the dough with a kitchen towel and let it rise for 1–2 hours or until doubled in size.
- Preheat the oven to 180°C (350°F). Shape the dough into a round loaf or an oval shape and place it on a parchment-lined baking sheet.
- Let the dough rise for another 30 minutes. Brush with a mixture of egg yolk and milk for a golden finish.
- Bake for 30–35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Let cool completely before slicing and serving.
Osterbrot is the ultimate Easter treat, with its soft and slightly spiced dough and colorful fruit mix. It carries the festive spirit with its golden crust and tender crumb, making it a perfect bread for breakfast, brunch, or dessert. Whether enjoyed with a cup of coffee or a bit of butter, this traditional German Easter sweet bread is sure to bring joy to any celebration.
German Easter Buns (Osterbrötchen)
Osterbrötchen, or Easter buns, are soft, sweet rolls that are especially popular in Germany during the Easter season. They are slightly sweet, enriched with butter and milk, and can be topped with sugar or a glaze for a glossy finish. Often shaped into rounds or knots, these buns are perfect for Easter breakfast or as a snack throughout the holiday weekend. They are a simple yet delightful treat with a soft, fluffy texture.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 80g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
- Coarse sugar (for sprinkling)
Instructions:
- In a large bowl, combine the flour, yeast, sugar, and salt.
- In a separate bowl, whisk the warm milk, butter, egg, and vanilla extract together.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Cover the dough and let it rise for 1–1.5 hours or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch the dough down and divide it into 12 equal portions. Shape each portion into a bun or a knot.
- Place the buns on a baking sheet lined with parchment paper. Let them rise for another 30 minutes.
- For the glaze, whisk together the egg yolk and milk. Brush the buns with the glaze and sprinkle with coarse sugar.
- Bake for 20–25 minutes until golden brown.
- Let cool before serving.
Osterbrötchen is a classic Easter favorite with its soft, slightly sweet, and buttery texture. These buns are perfect for enjoying with a cup of coffee or tea and are often used for Easter brunch or breakfast. The light, sweet flavor makes them a versatile treat, ideal for both adults and children alike. Serve them warm with butter or jam, and they will certainly become a new Easter tradition in your household.
German Easter Cake with Marzipan (Osterkuchen mit Marzipan)
Osterkuchen mit Marzipan is a deliciously sweet and moist Easter cake that incorporates marzipan, a popular ingredient in many German Easter desserts. This cake is known for its rich flavor, tender crumb, and the unique almond taste provided by the marzipan. Often decorated with colorful icing or powdered sugar, this cake is perfect for an Easter dessert or as an indulgent treat to share with family and friends.
Ingredients:
- 250g (2 cups) all-purpose flour
- 200g (1 cup) sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 100g (1/2 cup) unsalted butter, softened
- 4 large eggs
- 100g (3.5 oz) marzipan, grated
- 1 tsp vanilla extract
- 100ml (1/2 cup) milk
- Powdered sugar or colorful icing (for decoration)
Instructions:
- Preheat the oven to 180°C (350°F) and grease and flour a round cake pan.
- In a large bowl, sift together the flour, sugar, salt, and baking powder.
- In a separate bowl, cream together the butter and eggs until light and fluffy. Add the grated marzipan and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and well-combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, dust with powdered sugar or decorate with colorful icing as desired.
Osterkuchen mit Marzipan is a delectable cake that brings a touch of elegance to your Easter celebrations. The combination of light sponge and almond marzipan provides a unique flavor profile that will satisfy any sweet tooth. Whether served as the centerpiece of your dessert table or enjoyed as an afternoon treat, this marzipan cake is sure to become a cherished Easter tradition.
German Easter Sweet Roll with Raisins (Oster-Rosinenbrötchen)
Oster-Rosinenbrötchen is a delightful German Easter bread that’s soft, sweet, and studded with plump raisins. Traditionally enjoyed for Easter breakfast or afternoon tea, these rolls offer a perfect balance of sweetness and richness, thanks to a lightly spiced dough and a golden egg wash. The raisins not only add sweetness but also a chewy texture, making these sweet rolls a comforting treat for the whole family.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 75g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 150g (1 cup) raisins
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- In a large bowl, combine the flour, yeast, sugar, salt, and cinnamon.
- In a separate bowl, whisk together the warm milk, butter, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir to form a dough. Knead for about 8–10 minutes until smooth and elastic.
- Mix the raisins into the dough until evenly distributed.
- Cover the dough with a towel and let it rise for 1.5 hours, or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch down the dough and divide it into 12 equal pieces. Shape each into a round bun.
- Place the rolls on a parchment-lined baking sheet and let rise for another 30 minutes.
- Mix the egg yolk and milk together for the glaze, then brush it over the tops of the buns.
- Bake for 20–25 minutes, or until golden brown.
- Let the rolls cool before serving.
Oster-Rosinenbrötchen offers a delicious way to bring the flavors of Easter into your home. The tender, slightly sweet dough, combined with the chewy raisins, creates the perfect balance of textures and flavors. These sweet rolls are ideal for a special Easter breakfast or as a treat throughout the holiday weekend. Serve them with a dollop of butter, and they will quickly become a family favorite.
German Easter Fruit Bread (Oster-Fruchtbrot)
Oster-Fruchtbrot is a hearty, flavorful Easter bread that combines the richness of sweet dough with the natural sweetness of fruits like apples, raisins, and dried apricots. This traditional German bread is often spiced with cinnamon, nutmeg, and citrus zest, offering a warm, comforting flavor perfect for the holiday season. The fruity combination makes it a lovely addition to any Easter table, whether served as breakfast, a snack, or dessert.
Ingredients:
- 400g (3 1/4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 75g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm water
- 80g (1/3 cup) unsalted butter, softened
- 1 large egg
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- Zest of 1 orange
- 150g (1 cup) raisins
- 100g (2/3 cup) dried apricots, chopped
- 1 apple, peeled and diced
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- In a large bowl, combine the flour, yeast, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the warm water, butter, egg, and orange zest.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for about 8–10 minutes until smooth and elastic.
- Mix the raisins, dried apricots, and diced apple into the dough until evenly incorporated.
- Cover the dough with a cloth and allow it to rise for 1.5 hours, or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a round or oval loaf.
- Place the dough on a parchment-lined baking sheet and let it rise for another 30 minutes.
- For the glaze, mix the egg yolk and milk together and brush it over the top of the loaf.
- Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool before slicing.
Oster-Fruchtbrot is a deliciously fruity and spiced bread that brings a warm, festive touch to your Easter table. Its combination of sweet fruit and aromatic spices makes it a comforting bread that pairs well with butter or a light spread of jam. Whether enjoyed with coffee in the morning or as an afternoon snack, this fruity Easter bread is sure to become a beloved holiday tradition.
German Easter Yeast Cake with Lemon Glaze (Oster-Hefekuchen mit Zitronenglasur)
Oster-Hefekuchen is a soft, sweet yeast cake that’s perfect for Easter. This cake has a light, fluffy texture and a subtle sweetness, which is further enhanced by a tangy lemon glaze. It’s often decorated with colorful sprinkles or sliced almonds for a festive touch. Ideal for Easter brunch, dessert, or afternoon tea, this cake adds a delightful citrus twist to your holiday celebrations.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 100g (1/2 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 100g (1/2 cup) powdered sugar (for glaze)
- Sprinkles or sliced almonds (for decoration)
Instructions:
- In a large bowl, mix together the flour, yeast, sugar, and salt.
- In a separate bowl, whisk the warm milk, melted butter, eggs, vanilla extract, and lemon zest.
- Add the wet ingredients to the dry ingredients and knead until a smooth dough forms. Continue kneading for about 8 minutes until the dough is elastic.
- Cover the dough with a cloth and let it rise for 1.5 hours, or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a round or oval cake.
- Place the cake onto a greased or parchment-lined baking sheet and let it rise for another 30 minutes.
- Bake for 25–30 minutes, or until the cake is golden brown and sounds hollow when tapped.
- Allow the cake to cool completely.
- For the glaze, mix the powdered sugar, lemon juice, and a little water until smooth. Drizzle over the cooled cake and decorate with sprinkles or sliced almonds.
Oster-Hefekuchen is a classic Easter cake that combines the light texture of yeast dough with the refreshing citrusy zing of lemon glaze. This cake is not only visually appealing but also full of flavor, with the sweet and tangy contrast creating a memorable treat. Serve it during your Easter brunch or as a festive dessert to end your holiday meal on a high note. It’s sure to become a favorite in your Easter baking repertoire.
German Easter Butter Cake (Oster-Butterkuchen)
Oster-Butterkuchen is a rich, buttery German Easter cake that’s perfect for those who love a sweet, indulgent treat. With its light, fluffy dough topped with a generous layer of buttery sugar crumble, this cake is a delight for any occasion. Often served in squares, this cake is commonly enjoyed at Easter gatherings and pairs wonderfully with a cup of coffee or tea. The simplicity of the ingredients and the melt-in-your-mouth texture make it a timeless classic in German baking.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 75g (1/3 cup) sugar
- 1/2 tsp salt
- 250ml (1 cup) warm milk
- 100g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 150g (3/4 cup) butter (for crumble)
- 100g (1/2 cup) sugar (for crumble)
- 1 tbsp ground cinnamon (optional)
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- In a large bowl, mix the flour, yeast, sugar, and salt.
- In a separate bowl, whisk the warm milk, softened butter, eggs, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and knead to form a soft dough. Knead for about 8 minutes until smooth and elastic.
- Cover the dough with a cloth and let it rise in a warm place for 1.5 hours or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch the dough down and transfer it to a greased baking sheet. Use your hands to spread it out into a rectangle.
- For the crumble, mix together the softened butter, sugar, and cinnamon (if using). Rub the mixture between your fingers until it forms small crumbles. Sprinkle it evenly over the dough.
- Let the dough rise for another 20–30 minutes.
- For the glaze, whisk together the egg yolk and milk, then brush it over the dough.
- Bake for 25–30 minutes or until the cake is golden brown and the topping is crispy.
- Allow it to cool slightly before cutting into squares.
Oster-Butterkuchen is the perfect treat for anyone craving a buttery, comforting cake to enjoy during Easter. With its melt-in-your-mouth crumble topping and fluffy base, this cake is ideal for serving at family gatherings or as a sweet breakfast option. Whether enjoyed with a cup of coffee or as a dessert, this cake will undoubtedly add a sweet touch to your holiday festivities.
German Easter Spiced Bread (Oster-Gewürzbrot)
Oster-Gewürzbrot is a rich, spiced bread that’s traditionally baked for Easter in Germany. Infused with aromatic spices like cinnamon, cloves, and cardamom, this bread has a deep, warming flavor that pairs perfectly with the sweetness of the holiday. Typically enjoyed with butter, honey, or jam, it’s a great addition to Easter brunch or as a snack throughout the holiday. The rich texture and sweet-spicy aroma make it a beloved treat that evokes the flavors of spring.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) active dry yeast
- 75g (1/3 cup) sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 250ml (1 cup) warm milk
- 80g (1/3 cup) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 100g (1/2 cup) raisins
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
Instructions:
- In a large bowl, combine the flour, yeast, sugar, salt, cinnamon, cloves, and cardamom.
- In a separate bowl, whisk together the warm milk, butter, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring to combine. Knead the dough for about 8 minutes until smooth and elastic.
- Fold in the raisins and continue kneading until evenly distributed.
- Cover the dough with a cloth and let it rise for 1.5 hours or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch the dough down and shape it into a round or oval loaf.
- Place the loaf on a parchment-lined baking sheet and let it rise for another 30 minutes.
- For the glaze, whisk together the egg yolk and milk, then brush it over the top of the loaf.
- Bake for 35–40 minutes or until golden brown and sounds hollow when tapped.
- Allow the bread to cool before slicing.
Oster-Gewürzbrot is a deliciously spiced bread that brings a fragrant warmth to your Easter table. The comforting combination of cinnamon, cardamom, and cloves creates a bread that’s both rich and flavorful, perfect for any holiday meal. Whether enjoyed fresh out of the oven or toasted with butter, this bread is a wonderful way to celebrate Easter with a bit of spice and warmth.
German Easter Cake with Marzipan (Oster-Marzipankuchen)
Oster-Marzipankuchen is a rich, moist cake that features the signature flavor of marzipan, a classic treat often associated with Easter in Germany. This cake has a dense texture with a subtle almond flavor that pairs beautifully with a light, sweet glaze. It’s often decorated with marzipan figures or colorful icing for a festive touch, making it a perfect centerpiece for your Easter celebrations. The combination of cake and marzipan gives it a unique, indulgent flavor that’s sure to impress.
Ingredients:
- 250g (2 cups) all-purpose flour
- 10g (2 tsp) baking powder
- 200g (1 cup) marzipan, crumbled
- 100g (1/2 cup) sugar
- 100g (1/2 cup) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 150ml (2/3 cup) milk
- 100g (1/2 cup) powdered sugar (for glaze)
- 1 tbsp lemon juice (for glaze)
- Marzipan figures or colorful sprinkles (optional)
Instructions:
- Preheat the oven to 180°C (350°F). Grease and line a round cake pan.
- In a large bowl, combine the flour and baking powder.
- In a separate bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Crumble the marzipan into small pieces and add it to the butter mixture. Mix until evenly incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake. Decorate with marzipan figures or sprinkles, if desired.
Oster-Marzipankuchen is a luscious, almond-flavored cake that’s perfect for any Easter celebration. The marzipan gives it a dense, sweet richness, while the glaze adds a refreshing citrusy touch. Whether served as a dessert or an afternoon treat, this cake brings an air of elegance and indulgence to your Easter table.
German Easter Sweet Bread with Almonds (Oster-Butterstollen)
Oster-Butterstollen is a traditional German Easter bread that combines the sweetness of dried fruits, the richness of butter, and the nutty flavor of almonds. This bread has a slightly dense, yet soft texture that makes it perfect for slicing and serving at family gatherings. The almonds add a delightful crunch, while the raisins or currants provide bursts of sweetness throughout. A dusting of powdered sugar on top finishes it off beautifully. Oster-Butterstollen is a classic German treat that brings festive cheer to any Easter celebration.
Ingredients:
- 500g (4 cups) all-purpose flour
- 75g (1/3 cup) sugar
- 10g (2 tsp) active dry yeast
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 250ml (1 cup) warm milk
- 100g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 100g (1/2 cup) raisins or currants
- 100g (1/2 cup) chopped almonds
- 1 tsp vanilla extract
- 1 egg yolk (for glaze)
- 1 tbsp milk (for glaze)
- Powdered sugar for dusting
Instructions:
- In a large bowl, combine the flour, sugar, yeast, salt, and cinnamon.
- In a separate bowl, whisk together the warm milk, butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing to form a dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Add the raisins (or currants) and chopped almonds to the dough, kneading them in evenly.
- Cover the dough with a cloth and let it rise in a warm place for about 1.5 hours, or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch the dough down and shape it into an oval or round loaf.
- Place the shaped dough on a greased baking sheet and let it rise for another 30 minutes.
- For the glaze, whisk the egg yolk and milk together, then brush it over the top of the dough.
- Bake for 30–35 minutes or until golden brown and sounds hollow when tapped.
- Allow the bread to cool before dusting with powdered sugar.
Oster-Butterstollen is the perfect combination of sweet, buttery bread and crunchy almonds. Its rich texture and delightful sweetness make it a beloved Easter tradition in Germany. Whether served as an afternoon snack with coffee or as part of your Easter brunch spread, this bread will be a hit at your table. The added almonds and raisins elevate its flavor and provide a satisfying contrast, making it a perfect festive treat.
German Easter Lemon Cake (Oster-Zitronenkuchen)
Oster-Zitronenkuchen is a bright, zesty cake that captures the refreshing flavors of spring. This German Easter cake is infused with fresh lemon juice and zest, giving it a tangy sweetness that is balanced by a soft, moist crumb. Often glazed with a sweet lemon icing, it is both a light and flavorful addition to your Easter spread. The cake’s simplicity and vibrant flavor make it an ideal dessert for a light Easter afternoon. Its subtle sweetness and citrusy kick bring the perfect burst of sunshine to the holiday table.
Ingredients:
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- 200g (1 cup) sugar
- 2 large eggs
- 100g (1/2 cup) unsalted butter, softened
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 100ml (1/2 cup) milk
- 1 tsp vanilla extract
- 100g (1/2 cup) powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions:
- Preheat the oven to 180°C (350°F). Grease and line a loaf pan.
- In a large bowl, mix the flour and baking powder.
- In another bowl, beat together the sugar and butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, mixing until smooth.
- Stir in the fresh lemon juice.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the lemon juice until smooth, then drizzle it over the cooled cake.
Oster-Zitronenkuchen is a perfect cake to welcome the freshness of spring with its delightful lemony flavor. This light, sweet cake offers a perfect balance of tang and sweetness, making it a great choice for an Easter dessert. Whether paired with a cup of tea or enjoyed on its own, this cake brings a refreshing burst of citrus that will brighten up your holiday celebrations. The glaze adds a lovely finish, making it not just delicious but visually appealing as well.
German Easter Honey Cake (Oster-Honigkuchen)
Oster-Honigkuchen is a fragrant, moist honey cake that has been a part of German Easter traditions for centuries. This cake is made with a generous amount of honey, which imparts a sweet and earthy flavor, complemented by warm spices like cinnamon and nutmeg. The texture is soft and slightly dense, and it is often decorated with icing or powdered sugar. Perfect for sharing with family and friends, this honey cake is an excellent choice for Easter gatherings. Its rich flavor and aromatic spices make it a comforting and festive treat.
Ingredients:
- 300g (2 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 200g (1 cup) honey
- 100g (1/2 cup) sugar
- 100g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 100ml (1/2 cup) milk
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the oven to 180°C (350°F). Grease and line a round or rectangular cake pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, melt the butter with the honey and sugar over low heat. Stir until the sugar has dissolved.
- Let the honey mixture cool slightly, then whisk in the eggs, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before dusting with powdered sugar, if desired.
Oster-Honigkuchen is a wonderfully aromatic honey cake that embodies the spirit of Easter with its warm spices and rich sweetness. This cake is perfect for those who love the natural sweetness of honey, combined with the comforting flavors of cinnamon and nutmeg. It’s a great choice for an Easter treat, especially when paired with a warm beverage. Its moist texture and subtle sweetness make it a standout dessert for your holiday table, offering a taste of traditional German baking with a delicious twist.
Note: More recipes are coming soon!
