Easter Buns – Osterbrötchen

The perfect Easter bun for your Easter brunch!


945 ml (4 cups) flour
2 tablespoons flour
1 heaped tsp dry active yeast
240 ml (1 cup) warm milk

80 ml (⅓ cup) sugar
2 eggs
120 ml (½ cup) butter
1 teaspoon cinnamon
Pinch of cardamom
Pinch of salt
240 ml (1 cup) currants and/or raisins
1 egg yolk
1 tablespoon milk, cold or room-temperature
2 tablespoons decorating sugar


Mix yeast with 5 tbsp of milk and 1 tsp of sugar. Let sit for about 15 minutes in a warm spot.

Then mix yeast mixture with of 240 ml (1 cup) warm (not hot) milk, sugar, 2 eggs, butter, salt, cinnamon and cardamom. Add to flour and knead with mixer until dough is even. Let dough rise for one hour.

Take rest of butter and cut into little squares, let freeze.

Wash currants and raisins, then mix together with frozen butter squares into risen dough. Form balls roughly size of regular tomatoes and place on greased cookie sheet, or alternately on baking parchment. Let balls of dough rise once more.

Mix yolk with 1 tbsp milk and glaze buns, and add decorating sugar over top. Bake for 30 min at 200°C (400°F).

Credit: Burda Moden