Osterkranz (Easter Wreath) Recipe

Osterkranz Enlarge image This Easter wreath has poppy seeds added to the dough. (© picture-alliance / Springerpics ) This sweet bread adorned with decorated eggs is a popular Easter treat across much of Germany. Maybe this braided yeast dough treat will become a tradition in your home.


4 cups flour

2 packets of active dry yeast

1/2 cup of butter

1/2 cup of sugar plus 1 tsp.

1/2 tsp. salt

1 cup buttermilk

2 egg yolks


2 beaten egg whites

additional dyed eggs for decoration, if desired

sanding sugar or sliced almonds for decoration, if desired


In a large bowl, mix 1 cup of the flour with the sugar, and sprinkle the salt along the edge of the bowl. Make an indention in the middle and add the yeast, a teaspoon of sugar and ¼ cup of lukewarm buttermilk; mix well and let sit until yeast is active.

Combine the remaining ¾ cup of buttermilk and butter in a small saucepan and heat gently until the milk is lukewarm and the butter is softened but not melted.

Mix the yeast mixture into the flour. Gradually add the milk and butter mixture to the flour mixture, stirring constantly. Add the egg yolks and ½ cup of the flour and beat well. Continue adding the flour ½ cup at a time, mixing well after each addition. Turn the dough out onto a floured surface and knead until smooth and elastic, approximately 8 minutes. (These steps may also be done with a mixer fitted with a dough hook.) If the dough seems too thin to braid, knead a bit more flour into it. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in volume.

Punch the dough to deflate it and turn it out onto a lightly floured surface and knead once again. Divide the dough into 3 parts and roll into long ropes (about 20 inches long). Lay the dough ropes on a baking sheet lined with parchment paper and braid the ropes together. The braid may be left as is or formed into a wreath shape. Press the ends to help them stick together. For an extra special wreath, a smaller wreath may be made and placed on top of the larger wreath. Alternatively, smaller wreaths, called bird’s nests, can also be formed.

Cover loosely with a damp towel and let the dough rise until doubled in volume. Brush the braid or wreath with the egg whites and sprinkle with sanding sugar or sliced almonds for decoration, if desired.

Bake in a preheated 350° oven until golden brown. Cool on a wire rack and wrap well in aluminum foil until ready to be eaten. Dyed eggs may be placed in the middle of the wreath.

Frohe Ostern! Happy Easter!


Easter wreath, braid and bird's nests