EASTER OSTERBROT WITH MANGO
THIS EASTER OSTERBROT IS A SOFT, LIGHTLY SWEET BREAD INSPIRED BY TRADITIONAL GERMAN BAKING, REIMAGINED IN A VEGAN AND GLUTEN-FREE WAY. THE TEXTURE IS TENDER AND COMFORTING, WITH SUBTLE WARMTH FROM VANILLA AND
CITRUS.
A GENTLE HINT OF MANGO RUNS THROUGH THE BREAD, ADDING A NATURAL SWEETNESS AND A SLIGHTLY CHEWY BITE THAT PAIRS BEAUTIFULLY WITH THE SOFT CRUMB. IT’S SIMPLE, SEASONAL, AND PERFECT FOR AN EASTER BRUNCH OR SLOW SPRING MORNING
RECIPE CATEGORY: BREAKFAST / BRUNCH
DIET: VEGAN, GLUTEN-FREE
SERVINGS: 6–8 SLICES
PREP TIME: 20 MINUTES
REST TIME: 1 HOUR
COOK TIME: 35 MINUTES
TOTAL TIME: 1 HOUR 55 MINUTES
INGREDIENTS FOR MANGO CHIP OSTERBROT
DRY INGREDIENTS
• 2 CUPS GLUTEN-FREE ALL- PURPOSE FLOUR (WITH XANTHAN GUM)
• ¼ CUP ALMOND FLOUR (OR OAT FLOUR FOR NUT-FREE OPTION)
• 2 TABLESPOONS COCONUT SUGAR
• 1 TEASPOON INSTANT YEAST
• ½ TEASPOON SALT
WET INGREDIENTS
• ¾ CUP WARM ALMOND MILK OR OAT MILK
• 2 TABLESPOONS OLIVE OIL OR MELTED COCONUT OIL
• 1 TABLESPOON MAPLE SYRUP
• 1 TEASPOON APPLE CIDER VINEGAR
• 1 TEASPOON VANILLA EXTRACT
ADD-INS
• ¾ CUP SUPER MUNCHIES MANGO CHIPS, ROUGHLY CHOPPED
OPTIONAL TOPPING
• PLANT MILK FOR BRUSHING
• COCONUT SUGAR OR COARSE SUGAR FOR SPRINKLING
INSTRUCTIONS
STEP 1 – ACTIVATE THE YEAST
IN A SMALL BOWL, COMBINE WARM PLANT MILK AND MAPLE SYRUP. ADD THE YEAST AND LET IT SIT FOR 5–10 MINUTES UNTIL SLIGHTLY FROTHY.
STEP 2 – MIX THE DOUGH
IN A LARGE BOWL, COMBINE GLUTEN-FREE FLOUR, ALMOND FLOUR, COCONUT SUGAR, AND SALT. ADD THE YEAST MIXTURE, OIL, APPLE CIDER VINEGAR, AND VANILLA EXTRACT. MIX TO FORM A SOFT DOUGH.
STEP 3 – ADD MANGO CHIPS
GENTLY FOLD IN THE CHOPPED MANGO CHIPS, ENSURING EVEN DISTRIBUTION.
STEP 4 – SHAPE AND REST
TRANSFER THE DOUGH TO A LINED BAKING TRAY. SHAPE INTO A ROUND LOAF OR OVAL OSTERBROT. COVER AND LET IT REST IN A WARM PLACE FOR ABOUT 1 HOUR.
STEP 5 – BAKE
PREHEAT OVEN TO 180°C (350°F). BRUSH THE TOP WITH PLANT MILK AND SPRINKLE SUGAR IF DESIRED. BAKE FOR 30–35 MINUTES UNTIL GOLDEN AND FIRM.
STEP 6 – COOL AND SERVE
ALLOW THE BREAD TO COOL BEFORE SLICING. THIS HELPS THE STRUCTURE SET PROPERLY.
NUTRITION & DIETARY NOTES
• 100% VEGAN
• GLUTEN-FREE
• DAIRY-FREE
• CAN BE MADE NUT-FREE
• LIGHTLY SWEET AND BALANCED
• MADE WITH REAL FRUIT-BASED INGREDIENTS
SERVING SUGGESTIONS
SERVE THIS MANGO CHIP OSTERBROT AS PART OF AN EASTER BRUNCH SPREAD ALONGSIDE SPREADS LIKE VEGAN BUTTER, FRUIT PRESERVES, OR NUT BUTTER. IT PAIRS BEAUTIFULLY WITH COFFEE OR TEA AND CAN ALSO BE LIGHTLY TOASTED FOR EXTRA TEXTURE.
FAQs
WHAT IS OSTERBROT?
OSTERBROT IS A TRADITIONAL GERMAN EASTER BREAD, TYPICALLY SLIGHTLY SWEET AND SERVED DURING EASTER BREAKFAST OR BRUNCH.
CAN OSTERBROT BE MADE GLUTEN-FREE AND VEGAN?
YES, THIS VERSION USES GLUTEN-FREE FLOUR AND PLANT-BASED INGREDIENTS TO RECREATE THE TEXTURE AND FLAVOR WITHOUT DAIRY OR EGGS.
WHATMAKES THIS OSTERBROT UNIQUE?
THE ADDITION OF MANGO CHIPS GIVES THIS BREAD A NATURAL SWEETNESS AND TROPICAL TWIST, MAKING IT A MODERN TAKE ON A CLASSIC EASTER RECIPE.