Vegan Easter Bread (Osterkranz)

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

Celebrate Easter with this stunning vegan version of the traditional German Osterkranz! This fl uffy, braided wreath combines the warmth of orange zest with sweet raisins and crunchy almonds, all brought together in a perfectly soft and pillowy dough.

Perfect as a centrepiece for your Easter brunch table, this bread isn't just beautiful to look at - it's also a joy to pull apart and share with loved ones. Each slice reveals a perfectly tender crumb studded with fruit and nuts!

Prep time: 30 minutes

Rising time: 1.5 hours

Baking time: 25-30 minutes

Total time: 2.5 hours

Ingredients (serves 8-10)

For the Tangzhong:

• 40g plain flour
• 180ml unsweetened plant milk (e.g. soya)

For the dough:

• 420g plain white flour
• 2 sachets of dry active yeast (2 x 7g, 14g total)
• 40g caster sugar
• Pinch of sea salt
• 160ml unsweetened plant milk (at room temperature)
• 40ml rapeseed oil
• 1 tsp vanilla extract
• Zest of 1 unwaxed orange
• 100g raisins
• 50g flaked almonds

For the vegan “egg” wash:

• 1 tbsp maple syrup (or agave nectar)
• 3 tbsp plant milk

For topping:

• 30g flaked almonds
• Icing sugar for dusting (optional)

Instructions

Step 1: Prepare the Tangzhong

1. In a small saucepan, whisk together 40g plain flour and 180ml plant milk.
2. Heat over low-medium heat, stirring continuously, until it thickens into a paste.
3. Remove from heat and let it cool slightly.

Step 2: Make the Dough

1. In a large mixing bowl, combine 420g flour, sugar, yeast and salt.
2. In a separate jug, mix the plant milk, rapeseed oil, vanilla extract and orange zest.
3. Add the Tangzhong and wet ingredients to the dry ingredients.
4. Mix until combined, then knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Gently knead in the raisins and flaked almonds until evenly distributed.
6. Place the dough in a greased bowl, cover and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 3: Shape the Easter Bread

1. Punch down the risen dough and transfer it to a floured surface.
2. Divide it into 3 equal pieces using a kitchen scale and roll each into a long strand (about 40cm long).
3. Braid the strands together, then form a circle by connecting the ends.
4. Transfer to a lined baking sheet or round cake tin and let it rise for another 30 minutes.

Step 4: Bake

1. Preheat the oven to 180°C (fan-assisted).
2. Brush the bread with the vegan "egg wash" and sprinkle with flaked almonds
3. Bake for 25-30 minutes, or until golden brown and fluffy.
4. Remove from the oven and let it cool slightly before serving.

Before serving, you can dust the Easter bread with a little icing sugar, then slice and enjoy warm or at room temperature. It’s perfectly delicious with a spread of vegan butter or jam!

Recipe and images courtesy of Romy London (@romylondonuk on Instagram