A soft and fluffy Easter bread is a must at every Easter brunch. This recipe with sourdough contains almonds and raisins (or other dried fruit) and stays fresh and tasty for a long time thanks to the yogurt in the dough. You can leave the dough to rest overnight in the fridge and then decorate it with sliced almonds or coarse sugar and bake it the next morning. Tip: If an Easter loaf is too boring for you, you can also braid the dough to make a traditional German braided Easter bread.
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Which flour to use for Easter bread?
I like to use bread flour or type 550 for brioche, sweet breads and buns. This contains more gluten than wheat flour 405 and therefore makes for particularly fluffy baked goods. Easter bread can also be made with cake flour or wheat flour 405. If you want to replace some of the flour with wholegrain or spelt flour, you may need to increase the amount of water.
How to keep Easter bread fresh?
Thanks to the yogurt and sourdough, this Easter bread still tastes fresh even after three or four days. Wrap the bread in a cotton cloth and store at room temperature. It dries out faster in the refrigerator. If you want to keep the Easter bread for longer than five days, you can also cut it into slices and freeze them. You can then defrost them in the toaster* as required.
This Easter bread…
- can be made without eggs, yeast or baking powder
- stays fresh and tasty for a long time
- can be frozen and reheated
- is made with sourdough
- is not too sweet (perfect with butter and homemade jam)
Ingredients for vegan Easter bread without yeast
- Wheat flour: Bread flour is best for your challah. If you want to replace some of the flour with wholegrain flour, you may need to increase the amount of water.
- Water: Cold in summer and lukewarm in winter.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Sugar for sweetness.
- Soft butter or a vegan alternative for the dough.
- Salt and vanilla extract for flavour.
- Raisins and chopped almonds.
- Yogurt for extra moisture.
In three steps: How to make Easter bread
- Pour boiling water* over the raisins and almonds and leave to cool. Mix all the ingredients to form a dough and leave to rest.
- Shape the dough, place in a floured proofing basket* and refrigerate overnight.
- Preheat the oven, brush the Easter bread with milk or egg, sprinkle with coarse sugar and sliced almonds and bake until golden brown.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sourdough brioche
Homemade Sourdough Brioche with Poppy Seed Filling
Homemade poppy seed brioche is a must at every Easter brunch. This sourdough brioche with a sweet poppy seed filling is made without yeast or eggs. If you replace the milk in the dough with a plant-based alternative, the Easter brioche will be vegan. Poppy seed…
The Perfect Sourdough Challah – Braided Sweet Bread
A soft brioche braid is a must at every Easter brunch. You don’t need yeast or baking powder for this Easter brioche with sourdough. The dough becomes fluffy and soft only with sourdough. The dough also requires no egg. If you want to make vegan challah, you can…
How to Make the Best Sourdough Babka with Chocolate Filling
Today it’s getting chocolaty: With this recipe, you can create a sourdough babka. The dough is made entirely without yeast and is only leavened with sourdough. The sourdough brioche is super fluffy thanks to a tangzhong and is marbled with a creamy, chocolaty filling…
Recipe: Sourdough Easter Bread with Almonds and Raisins
Ingredients
Soaked ingredients
- 100 g raisins or cranberries
- 100 g chopped almonds
- 100 g hot water
Ingredients for the Dough
- 80 g yoghurt
- 500 g wheat flour bread flour (or type 550)
- 140 g water or milk (plant-based alternative)
- 60 g sourdough starter
- 60 g butter or vegan butter
- 50 g sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
Day 1
- For the soaked ingredients, pour boiling water* over the raisins and chopped almonds and leave to cool completely.
- For the dough, mix all the ingredients together, cover and leave to rest at room temperature for about six hours. Stretch and fold once after 30 minutes.
- Transfer the dough to a work surface, round it and place it in a floured proofing basket*. Place the proofing basket in the fridge overnight.
Day 2
- Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Reduce the heat to 200 degrees and bake the Easter bread for 20 minutes with steam and 35 minutes without steam until golden brown.
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