Braided Easter bread with pistachio and cranberry filling

Braided Easter bread with pistachio and cranberry filling

Based on 5 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"A “Zopf” is a classic Easter braided bread popular in German-speaking regions . Thanks to baking powder, this simple recipe is for those who don’t want to make a yeast dough and wait for it to rise. Stuffed with pistachio and cranberry filling and served with zesty orange syrup, this soft and bright bread will wow your whole family at Easter brunch."
Difficulty
Medium 👍
Preparation
25 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
166⅔ g
flour
package
baking powder
83⅓ g
low-fat quark
38⅓ ml
milk
40 g
confectioner’s sugar
33⅓ ml
sunflower oil
26⅔ g
dried cranberries
orange
66⅔ g
pistachios
33⅓ g
butter (melted)
egg yolk
1⅓ tbsp
orange marmelade
1⅓ tbsp
water
salt
flour (for dusting)
chopped pistachio (for garnish)
MetricImperial

Utensils

oven, bowl (large), stand mixer with dough hook, kitchen towel, knife, cutting board, fine grater, food processor, baking sheet, parchment paper, bowl (small), pastry brush

How-To Videos

homemade-orange-marmalade

Homemade orange marmalade

how-to-chop-nuts

How to chop nuts

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal969
Fat48 g
Protein21 g
Carb118 g
  • Step 1/ 4

    Preheat the oven to 175°C/347°F. In a bowl, mix flour, baking powder and a pinch of salt. Add quark, most of the milk, half of the powdered sugar and oil, and mix everything with a stand mixer with a dough hook until a smooth dough forms. If the dough is too sticky, add some more flour and mix. Cover the dough and set aside.
    • 166⅔ g flour
    • package baking powder
    • 83⅓ g low-fat quark
    • 33⅓ ml milk
    • 20 g confectioner’s sugar
    • 33⅓ ml sunflower oil
    • salt
    • oven
    • bowl (large)
    • stand mixer with dough hook
    • kitchen towel

    Preheat the oven to 175°C/347°F. In a bowl, mix flour, baking powder and a pinch of salt. Add quark, most of the milk, half of the powdered sugar and oil, and mix everything with a stand mixer with a dough hook until a smooth dough forms. If the dough is too sticky, add some more flour and mix. Cover the dough and set aside.

  • Step 2/ 4

    For the filling, coarsely chop cranberries. Zest orange to yield about 1 tsp zest, then halve and juice orange to yield 2 tbsp juice. In a food processor, add pistachios, softened butter, orange zest, the orange juice and remaining powdered sugar. Blend to a paste until it has a porridge-like consistency. Roll out the dough on a lightly floured surface to a rectangle about 30 x 60 cm/12 x 24 in. Spread the filling evenly over the dough and sprinkle with cranberries, leaving a 2 cm/0.8 in. border.
    • 26⅔ g dried cranberries
    • orange
    • 66⅔ g pistachios
    • 33⅓ g butter (melted)
    • 20 g confectioner’s sugar
    • flour (for dusting)
    • knife
    • cutting board
    • fine grater
    • food processor

    For the filling, coarsely chop cranberries. Zest orange to yield about 1 tsp zest, then halve and juice orange to yield 2 tbsp juice. In a food processor, add pistachios, softened butter, orange zest, the orange juice and remaining powdered sugar. Blend to a paste until it has a porridge-like consistency. Roll out the dough on a lightly floured surface to a rectangle about 30 x 60 cm/12 x 24 in. Spread the filling evenly over the dough and sprinkle with cranberries, leaving a 2 cm/0.8 in. border.

  • Step 3/ 4

    Now roll up the dough from the long edge to form a log. Dust with a little more flour to prevent sticking. Then cut the roll in half lengthwise in the middle. Turn both halves with the cut side up and place them alternately on top of each other so that they are braided together. Make sure that the cut sides always face up. Pinch the ends together and now form the braid into a wreath.
    • flour (for dusting)

    Now roll up the dough from the long edge to form a log. Dust with a little more flour to prevent sticking. Then cut the roll in half lengthwise in the middle. Turn both halves with the cut side up and place them alternately on top of each other so that they are braided together. Make sure that the cut sides always face up. Pinch the ends together and now form the braid into a wreath.

  • Step 4/ 4

    Place the wreath on a baking sheet lined with parchment paper. In a small bowl, mix egg yolk with remaining milk, and brush the dough. Bake the bread in the oven for approx. 35–40 min. until golden brown. Meanwhile, boil the orange marmalade for approx. 2–3 min. with water to make a syrup. Brush the still hot braid with the orange syrup and sprinkle pistachios to garnish. Let cool and enjoy.
    • egg yolk
    • 5 ml milk
    • 1⅓ tbsp orange marmelade
    • 1⅓ tbsp water
    • chopped pistachio (for garnish)
    • baking sheet
    • parchment paper
    • bowl (small)
    • pastry brush

    Place the wreath on a baking sheet lined with parchment paper. In a small bowl, mix egg yolk with remaining milk, and brush the dough. Bake the bread in the oven for approx. 35–40 min. until golden brown. Meanwhile, boil the orange marmalade for approx. 2–3 min. with water to make a syrup. Brush the still hot braid with the orange syrup and sprinkle pistachios to garnish. Let cool and enjoy.

  • Enjoy your meal!

    Braided Easter bread with pistachio and cranberry filling

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