This gorgeously burnished sweet bread has been an Easter tradition in Aachen, Germany’s westernmost city, since medieval times. Its name is derived from the local dialect’s word for Easter (Posch), combined with Weck, a regional term for white bread rolls. Poschweck therefore simply means “Easter bread.”
Served after the strict Lenten fast, the enriched celebration bread is studded with expensive (and high-calorie) ingredients like raisins and almonds, but what’s really special about Poschweck is the addition of whole sugar cubes, which get kneaded into the dough in addition to the dried fruit and nuts.
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