What gives Osterpinze its distinctive look?

Each loaf is scored with an 'X' using scissors or a sharp knife just before baking, a typical feature of this bread.

How can I ensure the Osterpinze dough is tender?

While you can knead by hand, using a food processor is recommended for an even more tender yeast dough.

How long does the dough need to rise for this recipe?

The dough needs to rise at room temperature for 1-2 hours until doubled, then another 30 minutes after shaping into balls.

What kind of oil is used in this vegan Osterpinze?

This recipe uses 3/5 cup of sunflower oil as the fat source, contributing to the tender texture of the bread.

How do I know when the Osterpinze is fully baked?

Bake at 360 degreesF for about 25 minutes, or longer for bigger loaves, until the surface is golden brown.

7 years ago

Osterpinze
[Vegan]

Name: Osterpinze [Vegan]
Cook time: 25 min
Yield: 4 servings
Ingredients: 4 cups wheat flour; 1 packet dry yeast; 1/2 cup sugar; pinch of salt; peel of 1/2 organic lemon; 3/5 cup sunflower oil; 1 2/5 cup lukewarm water

MK By: Melanie Kröpfl

Author Bio

Melli is the former girl boss of Austria's first vegan pastry shop NomNom Bakery. Currently,... Read More

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A golden brown vegan Osterpinze loaf, scored with a distinctive 'X' on top, resting on baking paper, ready to be served.

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Osterpinze [Vegan]

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This bread made without eggs is the perfect addition to your table - a recipe that will be enjoyed by all!

Ingredients You Need for Osterpinze [Vegan]

4 cups wheat flour
1 packet dry yeast
1/2 cup sugar
pinch of salt
peel of 1/2 organic lemon
3/5 cup sunflower oil
1 2/5 cup lukewarm water

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How to Prepare Osterpinze [Vegan]

Mix flour, dry yeast, sugar, salt and lemon peel. Work in sunflower oil and water. Knead everything to a smooth dough. You can make the yeast dough by hand, but with a food processor, the end result is even more tender.
Then cover the finished dough and let it sit at room temperature for 1 - 2 hours until the dough volume has more than doubled.
Divide the risen dough: For smaller loaves in 4 portions, for very large loaves in 2 portions. Form the dough portions to balls. Make sure that there are no cracks and the dough pieces have a nice smooth surface. Put this on baking paper or a floured surface and let it rest covered for another 30 minutes.
Finally, there is the typical feature of Osterpinze - the X. Each piece is scored with scissors or a sharp knife.
Then coat the surface with plant-based milk and bake at 360ºF for about 25 minutes until golden brown. The bigger your loaves, the longer they need.