Orange Easter Bread With Raisins

In Aachen, the westernmost city in Germany, this exquisitely burnished sweet bread has been a tradition for Easter since the Middle Ages. Its name is a combination of the word for Easter in the local dialect (Posch) and the word for white bread rolls in the area (Weck). Therefore, Poschweck simply means “Easter bread.”

Ingredients

For the Orange Easter Bread

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110°F or 45°C)
1/2 cup warm plant-based milk (such as almond or soy milk)
1/4 cup orange juice
Zest of 2 oranges
1/2 cup vegan butter or margarine, softened
2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
1 cup raisins
1/2 teaspoon salt
1/4 cup chopped candied orange peel (optional)

For the Glaze

1 cup powdered sugar
2-3 tablespoons freshly squeezed orange juice
Zest of 1 orange
Colored sprinkles (for decoration, optional)

Instructions

For the Orange Easter Bread

In a small bowl, combine the warm water, warm plant-based milk, and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Create a well in the center.
Add the orange juice, orange zest, softened vegan butter, flax eggs, and the yeast mixture into the well in the flour.
Mix everything together until a sticky dough forms.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
Return the dough to the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Punch down the risen dough and add the raisins and chopped candied orange peel (if using). Knead the dough to distribute them evenly.
Shape the dough into a braided or wreath-like ring. Place it on the prepared baking sheet.
Cover the dough with a clean kitchen towel and let it rise for another 20-30 minutes.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

For the Glaze

While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until you have a smooth glaze.
Drizzle the glaze over the cooled Orange Easter Bread and add colored sprinkles for decoration if desired.