Aachener Poschweck - German Easter Bread

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Sweet German Easter Bread

Prep Time10

Cook Time30

Resting & Proofing Time1 3

Total Time1 3 40

Course: Dessert

Cuisine: German

Keyword: Baking, Bread, Easter

Servings: people

Calories: 423kcal

Mix all ingredients for the pre-dough and proof it for 1 hour at room temperature. Then put the dough into the fridge for 24 hours.
250 g All-Purpose Flour, 145 g Water, ½ tsp. Active Dry Yeast, 4 g Salt
Dissolve the yeast in milk and sugar. Add the yeast mixture to the pre-dough, flour, vanilla extract, orange peel and salt. Knead the dough on low speed for 5 minutes. Increase the speed to medium and knead for another 7 minutes.
Pre Dough, 290 g All-Purpose Flour, 200 g Whole Milk, 1.5 tsp. Active Dry Yeast, 30 g Sugar, 5 g Salt, 1 tsp. Vanilla Extract, 1 tsp. Fresh Orange Peel
Add the butter to the dough and knead for 2 minutes.
150 g Butter
Finally add the raisins, almonds and sugar cubes to the dough and knead by hand not to break the sugar cubes.
125 g Raisins, 125 g Almonds, 125 g Sugar Cubes
Let the dough rise for 1 hour at a warm place.
Divide the dough into three pieces and form to oval loaves. Place on a paper lined baking tray.
Let the dough proof for another 90 minutes.
Preheat the oven to 350°F
Brush the dough with egg wash and cut the dough 3 times across.
1 Egg
Bake at 350°F for about 30-35 min.
Let the bread cool down. Dust with Confectioners Sugar (optional)
2 tbsp. Confectioners Sugar