Pressmetzen zu Ostern – German Easter Custard Bread (1544 Medieval Recipe)
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| Pressmetzen zu Ostern, Precedella, Torten von Epffel, and Sugared Mint Leaves |
Pressmetzen zu Ostern – A Custard-Filled Sweet Bread for Easter
This beautiful, custard-filled Easter bread was the festive centerpiece of our GTOD Vigil dayboard. Inspired by Volker Bach's recreation of an Easter Feast, and drawn from the 1544 cookbook of Balthasar Staindl, it combines enriched dough, homemade “egg cheese,” saffron, raisins, and almonds in a vibrant wreath. Known as flecken, these breads were blessed for Easter and meant to be both celebratory and sacred.
Special thanks to Volker for the inspiration. If you’ve never explored Culina Vetus, his work on historical German cuisine is a treasure trove of ideas.
Ingredients for Dough:
- 2 1/2 cups flour
- 2 tsp yeast (or 1 packet)
- 1/2 cup melted butter
- 1/2 cup lukewarm milk
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 egg
To Make the Dough:
Stir together flour, yeast, sugar, and salt. In a separate bowl, mix melted butter, milk, and egg. Add wet to dry and knead until smooth (5–7 minutes). Cover and let rise for 30 minutes.
Egg Cheese (Ayerschotten):
- 1 1/2 cups heavy cream
- 6 egg yolks or 3 large eggs
- Pinch of salt
- 1 tbsp sugar
Whisk all ingredients in a saucepan. Heat slowly, stirring constantly, until curds form. Cool to room temperature, drain in cheesecloth with a weight to press out liquid. Can be made a day ahead.
Filling Additions:
- 2 eggs
- ~1/3 cup breadcrumbs
- 1–2 tbsp sweet cream
- Pinch of saffron
- 1 tbsp sugar
- 3/4 cup raisins
- 1/2 cup chopped almonds
- 1/4 cup chopped figs
- 1 egg yolk (for glazing)
Assembly and Baking:
- Combine egg cheese with eggs, breadcrumbs, cream, saffron, and sugar. Stir in raisins.
- Roll dough into a rectangle. Spread the filling, fold and shape into a ring.
- Let rest 20 minutes. Top with figs and almonds.
- Bake at 375°F (190°C) for 20 minutes.
- Brush with egg yolk. Bake another 15 minutes until golden.
While more often associated with feasting days, Pressmetzen makes a rich and satisfying morning meal — especially on Easter Sunday. Custardy, fruity, and slightly sweet, it pairs beautifully with warm milk or spiced wine.
- Rastons – Egg-enriched bread for soaking in broth
- Soupes Dorye – Toasted bread in spiced almond milk
- Lyode Soppes – Early custard-style bread pudding
- Soupes Jamberlayne – Bread soaked in mulled wine
- Egges yn Brewte – Poached eggs in spiced broth
- Eyron en Poche – Poached eggs with herbs in sauce
- Pressmetzen zu Ostern – Spiced Lenten breakfast bread
- Spiced Apples and Pears – Stewed fruit with wine and spice
- Fennel and Bacon Bread – Rustic loaf with herbs and meat
- Frumenty and Venyson – Cracked wheat porridge with game
☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »
