The Osterzopf is a classic Easter cake. Whether sweet or spicy, for coffee and cake or on Easter walk on the hand. This yeast dough recipe is perfect for the holidays.
The curved yeast cake is cooked within an hour looks chic and tastes good. The baked Easter plait is a great Easter biscuit for friends and family. Here we show you a spicy version of the Easter classic.
For the yeast dough ( ingredients for 10 pieces)$config[ads_text] not found
- 80g butter (eg from Milram)
- 500g flour
- 1 tsp salt
- 1 packet of fresh yeast Divide the dough into 10 portions (about 100 g). Form each serving into a 22 cm long roll and press it a little flat. For each braid, cut half a slice of Burlander into thin strips and place them on the dough, then roll everything again. Cut the roll lengthwise by turning both parts into a braid. The ends should press well. Now place the braids on a baking tray lined with baking paper. Whisk the egg yolk with a little water and brush the braids with it. Sprinkle everything with pumpkin seeds.
Bake everything in preheated oven at 200 degrees for about 18-20 minutes.
When the braids are done, stir in the fresh sour cream with sea buckthorn spread or rosehip and cayenne pepper and hand the cream to the braids.
Nutritional information per piece approx .: 1769 Kcal, 11.6 g fat, 24.1 g carbohydrates
More recipes can be found in our Easter Special >>