Osterkranz - German Easter Nut Sweet Bread

This traditional German Osterkranz (sweet bread wreath) is our very own version of a baked sweet Easter treat to break the Lent.

Yes, Hot Cross Buns are great but wait until you’ve tried this one!

It’s the centre piece of every family Easter brunch table and often decorated with coloured boiled eggs.

I like to give the classic sweet bread recipe a little twist by adding a nutty and spicy filling to it.

You can use your favourite nuts or use a mixture. Same for the spices, cinnamon is a must, if you fancy you can also add some allspice or cardamom.

Happy Baking!

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Ingredients

For the dough

500g flour

100g sugar

100g butter (melted)

2 eggs (small)

150 - 180ml milk

42g fresh yeast (alternative: 1 sachet dry yeast)

pinch of salt

For the filling

200g nuts

100g sugar

60g breadcrumbs

250ml single cream

1 tsp cinnamon

2cl rum

vanilla essence to taste

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Method

Proofing the yeast (only for fresh yeast)

1. Heat up 150ml of milk (lukewarm) and add 1 tsp of sugar.

2. Crumble in the fresh yeast.

3. Set aside in a warm place until the mixture rises and gets bubbly.

For the dough

1. In a bowl - mix the flour, butter, sugar, salt and eggs.

2. Add in the yeast mixture (or dry yeast sachet).

3. Using an electric mixer (with spiral hooks) - combine the ingredients to a soft and non-sticky dough. You might need to add more milk if the dough is too crumbly.

4. Cover with a tea towel and leave to prove in a warm place for an hour or until doubled in size.

5. Preheat the oven to 180°C (fan) and line a baking tray with baking parchment.

For the filling

1. In a bowl - mix together all the ingredients until you get a spreadable paste-like texture.

To assemble

1. Once the dough has risen, turn it out onto a lightly floured work surface. Knead it by hand for a couple of minutes.

2. Roll it into a rectangle (about 33 x 25cm).

3. With a pallet knife evenly spread the filling onto the dough.

4. Roll the dough up tightly like a Swiss roll, starting from the long edge.

5. Roll it back and forth a little to seal the edges.

6. Cut the roll in half lengthways, leaving it joined at the top.

7. Carefully twist the two dough strings together (as if wringing out a cloth) and join the ends to form a circle.

8. Transfer to the lined baking tray and bake for about 35 - 40min until risen and golden brown.

9. Leave to cool on a wire rack.