Why You’ll Love This Easter Bread Recipe
Have you ever tasted a bread that perfectly captures the spirit of celebration? That’s exactly how I feel about this Easter bread recipe.
Its rich, buttery flavor and fragrant spices create a warm, inviting aroma that fills my home, making every gathering feel special. The soft, pillowy texture is simply irresistible, and each bite brings a sense of joy and nostalgia.
I love how this bread brings family and friends together, whether it’s enjoyed at brunch or as a sweet treat during festivities. Trust me, once you try it, you’ll understand why it’s become a cherished tradition in my kitchen!
Ingredients of Easter Bread
When it comes to making Easter bread, the ingredients are just as delightful as the final product. Each component plays a unique role in creating that soft, rich bread, filled with warm spices and a hint of sweetness. Gathering these ingredients is like collecting little treasures for a delicious adventure in baking.
So, before we plunge into the kitchen, let’s take a peek at what you’ll need to whip up this festive treat.
- 4 teaspoons active dry yeast (or two envelopes)
- 1/4 cup warm water
- 3 cups milk, scalded and cooled to lukewarm
- 7 – 8 cups flour
- 4 egg yolks
- 1 cup sugar
- 1 teaspoon salt
- 16 cardamom pods, crushed (about 2 teaspoons)
- Rind of 1 orange, grated
- Rind of 1 lemon, grated
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1 cup butter, melted
- 2 cups sifted confectioners’ sugar
- 4 tablespoons water
- 2 – 3 drops almond extract
Now that we’ve our shopping list, let’s chat a bit about these ingredients. If you’re like me, you might occasionally forget to check your pantry before heading out to the store, only to find you’re missing the key ingredient at the last minute. It’s a classic move.
So, make sure you have everything on hand before you start. You can also customize this bread to your liking. Not a fan of raisins? No problem; you can swap them out for dried cranberries or even leave them out altogether.
And if cardamom isn’t your thing, try cinnamon instead for a warm, cozy flavor. The beauty of baking lies in its adaptability, allowing you to make this Easter bread truly your own.
Happy baking!
How to Make Easter Bread
Making Easter bread is a delightful process that brings the whole kitchen to life with the warm scents of spices and freshly baked goodness. First things first, let’s get that yeast working. You’ll need 4 teaspoons of active dry yeast or two envelopes. Dissolve this in 1/4 cup of warm water – it should feel like a cozy bath for the yeast, not too hot but just warm enough to wake those little guys up.
Once that’s bubbling away, grab 2 cups of the 3 cups of milk you’ve scalded and cooled to lukewarm. Add this to the yeast mixture, and then sift in 2 cups of flour. Now, mix it all together until it’s smooth and elastic. This is where the magic begins! Cover your bowl with a towel and let it rise for about an hour while you ponder the wonders of baking.
Once your dough has doubled in size, it’s time to bring in the big guns—those 4 egg yolks you’ve been saving, along with 1 cup of sugar. Beat them together until they’re light and fluffy, then stir them into your dough mixture.
Next, add in 1 teaspoon of salt, 16 crushed cardamom pods, and the grated rinds of 1 orange and 1 lemon. These flavors are what make this bread sing! If you’re like me, you might be tempted to taste the dough at this point (just remember, raw eggs). Toss in 1/2 cup of raisins and 1/2 cup of chopped almonds, stir it all up, and then incorporate the remaining 1 cup of milk and 1 cup of melted butter. Mix until it’s getting thick and sticky, and then start adding more flour until a stiff dough forms.
Now, it’s time for a good knead, about 8 to 10 minutes on a floured surface until it’s smooth and elastic. Don’t be shy; get in there and give it some love. Once your dough is ready, pop it into a greased bowl—maybe a dutch oven if you have one—and cover it again to let it rise for another hour.
After it’s doubled again, grease up 3 (1 pound) coffee cans and dust them with sugar (because why not?). Fill each can half full with dough, and let it rise until it’s even with the top—about 30 minutes. Then, bake in a preheated oven at 350°F for about an hour, until golden brown.
And if you’re feeling fancy, whip up a simple frosting with 2 cups of sifted confectioners’ sugar, 4 tablespoons of water, and a couple of drops of almond extract to drizzle over your cooled loaves. Voilà! You’ve just created a beautiful Easter bread that’s ready to impress.
Easter Bread Substitutions & Variations
While traditional Easter bread has its charm, experimenting with substitutions and variations can lead to exciting new flavors and textures.
For instance, I often swap out the raisins for dried cranberries or apricots, adding a delightful twist. If I want a nut-free version, I simply omit the almonds and use sunflower seeds instead.
I’ve also tried infusing the dough with vanilla or citrus extracts for an extra burst of flavor. For those who prefer a healthier option, using whole wheat flour can add a nutty taste.
Don’t hesitate to get creative and make this recipe your own!
Additional Tips & Notes
Experimenting with substitutions and variations can really enhance your Easter bread experience. Don’t hesitate to swap out raisins for dried cranberries or use different nuts like walnuts.
If you prefer a richer flavor, try adding a splash of vanilla extract. I’ve found that letting the dough rise overnight in the fridge deepens the taste.
For an eye-catching finish, sprinkle some colored sugar on top of the glaze. Finally, remember to keep your workspace floured to prevent sticking.
Enjoy the process, and don’t stress about perfection; each loaf is a chance to create something uniquely yours! Happy baking!