Name: Osterbrot
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 2 loaves
Cuisine: German
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 1 packet active dry yeast; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1/2 cup milk; 1/4 cup orange juice; Zest of 1 orange; Zest of 1 lemon; 1/2 teaspoon almond extract; 1/2 cup mixed dried fruit (such as raisins, currants, and chopped apricots); 1/4 cup slivered almonds; 1 egg, beaten (for egg wash); Sliced almonds and pearl sugar for topping

Instructions

In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
In a separate bowl, whisk together the melted butter, milk, orange juice, orange zest, lemon zest, and almond extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
Stir in the mixed dried fruit and slivered almonds.
Gradually add the remaining 2 cups of flour, kneading the dough on a floured surface until smooth and elastic, about 5-7 minutes.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
Punch down the dough and divide it in half. Shape each half into a round loaf.
Place the loaves on a baking sheet lined with parchment paper. Cover with a damp towel and let them rise again for about 30 minutes.
Preheat the oven to 350°F (175°C).
Brush the loaves with the beaten egg wash and sprinkle sliced almonds and pearl sugar on top.
Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Let the Osterbrot cool on a wire rack before slicing and serving.

Ingredients

Instructions

Nutrition Facts