Easter Bread

Soft, tender, traditionally eaten at Easter breakfast. It’s the typical Easter sweet bread of my areas. This easy recipe for homemade Easter Bread is worthy of a special occasion. A rich dough yields a memorable bread.


Ingredients :

· 1 tsp. sugar
· 1 cup lukewarm water
· 1 tbsp dry granular yeast
· 3 cups scalded whole milk, lukewarm
· 2 eggs, beaten
· 1 cup sugar
· 2 tablespoon powdered sugar
· 2 tablespoon honey
· ½ cup melted butter
· 1 tsp. salt
· 1 tsp. lemon zest
· 6 cups of sifted flour
· 1/ ground cinnamon


Preparation :


Place the yeast in a small bowl with 1 teaspoon of sugar and a 1/2 cup of water. Stand for 5 minutes until frothy.

In a large bowl, gently mix the flour, yeast, milk, butter, cinnamon, salt, honey, egg, and the zest of a lemon peel together. Knead until the dough no longer sticks to the hand. Cover the bowl of dough with a tea towel, place it in a warm place, free of draft, and let it rise until double in bulk

Shape the dough into a ball. Place a silicon parchment paper on a baking sheet. Place the dough ball onto the baking sheet, cover with plastic wrap and set aside to rise. Let the dough rise until it doubles in size.

Do not let the loaves rise longer than necessary, because the loaves will lose their shape.

Preheat the oven to 200℃ (about 400℉)., and bake the bread for 10 minutes. Lower the temperature to 180℃ (350℉) and bake for 30 minutes longer, or until done. To prevent the tops from over browning, you may loosely drape large pieces of aluminum foil over the bread, once the crust is golden.

After baking, brush the top of your Easter bread with liquid butter and use a strainer to dust powdered sugar on top. Let it cool completely, to room temperature, then remove from the pan.

Your Easter bread is ready for Easter breakfast. If well-wrapped, leftovers will keep for 3-4 days.

 Do not miss the recipe, follow us on Facebook, click here.