Justus used to eat Osterbrot in Germany each Easter (much the way we would eat hot crossed buns) and Zoe loves to bake and has always wanted to make traditional Italian Easter bread. So they decided to blend the two to start their own tradition with their daughter Heike. Justus and Zoe really want to create strong traditions as they live so far from Heike’s German family.

The original recipe calls for 200g mixed candied fruit. Justus and Zoe have made some adjustment here but you could add it in step 7 before kneading the dough for a more traditional German version. The German version also uses coarse sugar on the glaze – while Justus’ and Zoe’s recipe uses sprinkles for a little more fun and as you can see it here, Heike enjoys every bit of it!

Start by placing the flour in a large mixing bowl and place the milk in a small saucepan over low heat. The aim is to get it warm but most definitely not hot.

While the milk is heating, combine the orange zest and sugar and rub together with fingers until combined.

Once the milk is warm to the touch, pour in the sugar and orange zest mixture, stir until dissolved, add the yeast and set aside for 10 mins until it thickens and bubbles.

Dying the eggs – Involve your kids (if they are old enough) in this fun tradition while you prepare the dough.

Once dough is plaited, place on a baking tray lined with baking paper, form into a wreath by joining the end bits and allow to rise for another 45 mins.

Lightly brush the dough’s surface with beaten egg yolk, gently place 3 dyed eggs in the centre of the dough and place in the oven on 180˚c for about 30-40 mins.

Who: Justus and Zoe

Justus and Zoe Home Is: Balmain

Balmain Family Origin: Justus – German/Dutch, Zoe – Anglo Australian

Justus – German/Dutch, Zoe – Anglo Australian I can’t live without my: Daughter

Daughter Occupation: Justus – Online Strategy Director/Business Owner, Zoe – Mother/Marketing Assistant – both work at Amblique

Justus – Online Strategy Director/Business Owner, Zoe – Mother/Marketing Assistant – both work at Amblique Dream Job: Justus – Living the dream (!), Zoe – Fashion or Interior stylist & writer

Justus – Living the dream (!), Zoe – Fashion or Interior stylist & writer Childhood taste: Justus – Mum’s Spatzle (German pasta), Zoe – Mum’s Banana Cake/Dad’s freshly caught flathead

Justus – Mum’s Spatzle (German pasta), Zoe – Mum’s Banana Cake/Dad’s freshly caught flathead I always have in my pantry: Eggs, Flour, Chilli

Eggs, Flour, Chilli Go to meal: Chilli con Carne

Chilli con Carne Currently I’m obsessed with: Rosso Pomodoro Balmain!! There is no such thing as “too much” of their pizza

Rosso Pomodoro Balmain!! There is no such thing as “too much” of their pizza I learnt to cook from: Zoe’s Dad (both of us!) and the internet

Zoe’s Dad (both of us!) and the internet One day I must visit: Africa – our dream is to Safari with a brood of kids in tow

Africa – our dream is to Safari with a brood of kids in tow The unforgettable meal: A spontaneous 3-course, wine paired lunch of the chef’s selection at Sean’s Panaroma in Bondi Beach. This set us off on the foodie journey about four years ago

A spontaneous 3-course, wine paired lunch of the chef’s selection at Sean’s Panaroma in Bondi Beach. This set us off on the foodie journey about four years ago Currently I am listening to: Justus – Flume, Zoe – Macklemore/Robyn

Justus – Flume, Zoe – Macklemore/Robyn My piece of Sydney: How do we pick just one? The beautiful harbour beaches of Vaucluse, the chirpy cafes and parks of Balmain, and Westfield Bondi Junction!!!

How do we pick just one? The beautiful harbour beaches of Vaucluse, the chirpy cafes and parks of Balmain, and Westfield Bondi Junction!!! Guilty pleasure: Justus – Expensive scotch, Zoe – Just chocolate

Justus – Expensive scotch, Zoe – Just chocolate Who does the dishes: Whoever doesn’t cook

When the dough turns light brown, remove and allow to cool then use a pastry brush to glaze the Osterbrot with milk and sugar mixture.