Easter bread with raisins and sugar cubes (Aachener Poschweck) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 206) by Luisa Weiss

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Notes about this recipe

  • sosayi on April 17, 2017

    Thoroughly enjoyed this Easter Bread! I'll definitely make it again. The sugar cubes (I used brown) melted into the dough deliciously, just as described in the recipe note. And the dough itself was easy and quick to make. I prepped most of the ingredients the night before (weighed, toasted nuts, etc.), but I may actually try to have it rise overnight in the refrigerator next time to have it ready even earlier. It's a short rise (only an hour), so I feel an overnight, slower cool rise might actually work just fine.

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