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Quick German Raisin Bread Recipe Without Yeast

Quick German Raisin Bread Recipe Without Yeast

Quick German raisin bread recipe without yeast!! This speedy version of German sweet bread with dried fruits is uncomplicated but very delicious – crispy on the outside and fluffy and moist on the inside. I Made it this morning for breakfast and the whole family loved it.

When it comes to my family in law, no Easter is complete without Hefezopf (yeast braid), geschnittene Hasen (fried twisted pastry) or Osterbrot (Easter bread).

This quick version of German sweet bread with raisins is simple, inexpensive, and delicious. Made with quark and baking powder instead of yeast in no time.

No “waiting time” just make the dough, shape it into a loaf, sprinkle with pearl sugar and almond flakes and bake.

Serve your Easter bread just like that or spread with jam, butter, or chocolate nut spread.

What you’ll need to make no yeast German sweet bread with raisins

  • 300 g (10.6 oz/ 2 ½ cups) plain flour (all-purpose flour) plus extra 2 tablespoons for dusting
  • 1 medium egg Germany, large US, room temperature
  • 3 tablespoons vegetable oil
  • 3 tablespoons milk, room temperature
  • 250 g (8.8 oz) Quark, room temperature
  • 65 g (2.3 oz/ about 1/3 cup) sugar
  • 1 lemon, organic
  • 1 1/2 tablespoons baking powder
  • a pinch of salt
  • 100 g (3.5 oz) raisins

– If the raisins that you’re using are hard, just pour hot water or apple juice over them to make them soft. You could also soak them in rum if kids won’t be eating them.

For the topping

  • handful almond flakes
  • about 1 tablespoon pearl sugar (hail sugar)

You’ll also need

  • 1 egg yolk
  • A dash of milk

How to make no yeast German Easter bread

Begin by preheating the oven to 180°C (392 °F) with both up and low heat. Next, zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate.

In a bowl combine flour, a pinch of salt, and baking powder and whisk. Add lemon zest, quark, milk, oil, sugar, and the egg. Using a hand mixer with dough hooks knead for a half a minute

Add the raisins and knead for another half a minute. You could also use a wooden spoon to make the dough.

Transfer the dough onto a floured surface. Sprinkle the dough with flour and knead it for one minute. You don’t want to over knead the dough, otherwise you won’t have a fluffy bread.

Next shape the dough into a round loaf shape. Place the round bread loaf on a baking sheet lined with a parchment paper. Using a sharp knife that’s greased with oil cut a cross into the top of the bread loaf.

Now brush the bread loaf with egg yolk – milk mixture and sprinkle with pearl sugar and almond flakes.

Bake for about 50 minutes. If the bread starts to brown too quickly, before the end of the baking time, just cover it aluminum foil and continue baking.

After baking let the bread cool down for a few minutes and enjoy.

Osterbrot – German sweet bread with raisins FAQ

What can I use instead of quark to make this German raisin bread?

For this recipe I have used quark – German style farmer’s cheese, that’s very low in fat and high in protein. But if you don’t have access to quark, or you’re too lazy to make it at home, just use about 150 g (5.3 oz) Greek yogurt. In this case you should only use the egg white and not the whole egg as indicated in the recipe.

Can I use vanilla sugar or vanilla extract instead of lemon?

This recipe calls for lemon zest. But feel free to use about ½ teaspoon vanilla extract or about 2 tablespoons vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.

How long will this Easter bread keep?

This no yeast sweet bread with raisins will stay moist and fluffy for about 3 days at room temperature. Just wrap it in a plastic or cover it with a clean kitchen cloth (tea towel) or put it in bread box.

Quick German Raisin Bread Recipe Without Yeast

Quick German raisin bread recipe without yeast!! This speedy version of German sweet bread with dried fruits is uncomplicated but very delicious – crispy on the outside and fluffy and moist on the inside. I Made it this morning for breakfast and the whole family loved it.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Brunch, Snack
Cuisine: European, German
Keyword: German Easter bread recipe, sweet bread with quark and oil, sweet bread with raisins
Servings: 8 Servings
Author: Ester | esterkocht.com

Equipment

  • Hand mixer with dough hooks OPTIONAL
  • baking sheet and parchment paper
  • Pastry brush

Ingredients

For the no yeast dough with raisins and quark

  • 300 g (10.6 oz/ 2 ½ cups) plain flour (all purpose flour) plus extra 2 tablespoons for dusting
  • 1 medium egg Germany, large US room temperature
  • 3 tablespoons vegetable oil
  • 3 tablespoons milk room temperature
  • 250 250 g (8.8 oz) Quark
  • a pinch of salt
  • 1 lemon organic
  • 1 ½ tablespoons baking powder
  • 65 g (2.3 oz/ about 1/3 cup) sugar
  • 100 g (3.5 oz) raisins

For the topping

  • handful almond flakes
  • 1 tablespoon pearl sugar (hail sugar)

For the egg wash

  • 1 egg yolk and 1 tablespoon milk to brush the bread before baking

Instructions

  • Begin by preheating the oven to 180°C (392 °F) with both up and low heat. Next, zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate.
  • In a bowl combine flour, a pinch of salt, and baking powder and whisk. Add lemon zest, quark, milk, oil, sugar, and the egg. Using a hand mixer with dough hooks knead for a half a minute. Add the raisins and knead for another half a minute. You could also use a wooden spoon to make the dough.
  • Transfer the dough onto a floured surface. Sprinkle the dough with flour and knead it for one minute. You don’t want to over knead the dough, otherwise you won’t have a fluffy bread.
  • Next shape the dough into a round loaf shape. Place the round bread loaf on a baking sheet lined with a parchment paper. Using a sharp knife that’s greased with oil cut a cross into the top of the bread loaf. Now brush the bread loaf with egg yolk – milk mixture and sprinkle with pearl sugar and almond flakes.
  • Bake for about 50 minutes. If the bread starts to brown too quickly, before the end of the baking time, just cover it aluminum foil and continue baking. After baking let the bread cool down for a few minutes and enjoy.

Notes

  • Quark:  This recipe calls for  quark – German style farmer’s cheese, that’s very low in fat and high in protein. But feel free to use about 150 g (5.3 oz) Greek yogurt. In this case you should only use the egg white and not the whole egg as indicated in the recipe.
  • Raisins: If the raisins that you’re using are hard, just pour hot water or apple juice over them to make them soft. You could also soak them in rum if kids won’t be eating them.
  • Lemon zest: This recipe calls for lemon zest. But feel free to use about ½ teaspoon vanilla extract or about 2 tablespoons vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.
  • This no yeast sweet bread with raisins will stay moist and fluffy for about 3 days at room temperature. Just wrap it in a plastic or cover it with a clean kitchen cloth (tea towel) or put it in bread box.

Did you make this German raisin bread? I’d love to hear from you! Simply write a comment and add rating to it.

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