Sweet German Braided Easter Bread

This soft and moist sweet German braided Easter bread is an indulgent treat for a cozy Easter Sunday breakfast. Enjoy it with butter and jam.

German Easter Bread

Angela Schofield
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Cakes
Cuisine German
Servings 1 Sweet Bread


  • 4 cups all-purpose flour
  • 1 tbsp. yeast
  • 1 tsp. salt
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup sour cream room temperature
  • 2/3 cup luke warm milk
  • 1 tsp. lemon extract
  • 2/3 cup raisins
  • 1 cup hot water


  • 4 tbsp. milk plus 1/2 tsp. sugar
  • 1/3 cup apricot jam
  • 1/4 cup sliced almonds


  • Add the raisins into a small bowl and cover with hot water.
  • Measure the sour cream and set out to reach room temperature.
  • Add flour to a large bowl and form a well in the middle.
  • Add yeast and about 2 tsp. sugar to the well.
  • Warm the milk to luke warm and pour it into the well.
  • Stir gently while incorporating some flour.
  • Cover and let rise in warm place for 30 minutes.
  • Add the oil, the rest of the sugar, the sour cream, and the lemon extract to the bowl and knead for about 5 min.
  • Strain the raisins.
  • Then add the salt and the raisins and knead for another 5 min.
  • Cover and let rise in warm place for 60 minutes.
  • Add the dough to a floured working space and form to an oblong loaf. Cut lengthwise into 3 pieces and braid.
  • Cover with clean kitchen towel and let rise for about 30 minutes.
  • Mix the milk with the sugar and brush onto the loaf.
  • Preheat oven to 350ºF and bake for about 20-25 minutes
  • In the meantime, warm up the jam and spread onto the warm loaf.
  • Sprinkle with sliced almonds.