Osterpinze - Traditional Austrian Easter Bread

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 1/4 tsp) active dry yeast 10g (2 1/4 tsp) active dry yeast
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp salt 1/2 tsp salt
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 120g (1/2 cup) unsalted butter, melted 120g (1/2 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• Zest of 1 orange Zest of 1 orange
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 44g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, cardamom, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, eggs, and orange zest.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into three equal portions.
7. 7.
   Roll each portion into a long rope and braid them together, forming a twisted knot.
8. 8.
   Place the braided bread on a baking sheet lined with parchment paper.
9. 9.
   Cover the bread with a kitchen towel and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Brush the bread with the beaten egg yolk and sprinkle with pearl sugar, if desired.
12. 12.
    Bake for 25-30 minutes, or until golden brown.
13. 13.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Pearl sugar — If you don't have pearl sugar, you can substitute it with coarse sugar or omit it altogether.

Tips & Tricks

• For a more pronounced citrus flavor, you can add a few drops of orange extract to the dough.
• If the dough feels too sticky while kneading, lightly dust your hands and the surface with flour.
• To achieve a shiny crust, brush the bread with a mixture of beaten egg yolk and milk before baking.
• Serve the Osterpinze warm or toasted, and spread it with butter or your favorite jam for an extra indulgence.
• Leftover Osterpinze can be stored in an airtight container for up to 3 days or frozen for longer shelf life.

Serving advice

Serve the Osterpinze as a centerpiece during Easter brunch or breakfast. Slice it and arrange it on a platter, allowing guests to help themselves. It pairs well with butter, honey, or a variety of fruit preserves.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar over the Osterpinze just before serving. You can also decorate it with colorful Easter-themed sprinkles or edible flowers for a festive touch.