Easter Bread is traditional in many European countries including Russia, Greece, Poland and more. Usually a slightly sweet bread filled with dried or candied fruit, it can be glazed or not.
These are easy to make rich in butter and eggs and area the focus of the breakfast or brunch table. This is my version of a European Easter Bread.
Usually made in tall molds, I did not have one but I did have a French Charlotte Mold which I took when we left our house – and am very glad I did. Any 8 to 9 cup pan will do such as a bundt pan, angel food pan, or deep pan – the shape isn’t as important as what is in it.
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The dried fruit can be anything you wish. I used raisins, dried cranberries and dried apricots.
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Variations
Arlene, one of my readers was thoughtful enough to send this to me and I want to share it with you. Here are Easter breads from different parts of the world. Thank you Arlene.
1. for Paska (Easter Bread from the Canadian Prairie regions), omit the fruit, but add the juices and zests of a lemon and an orange
2. for Italian Columbo di Pasqua, go plain, or add candied fruit, or chocolate chips, zest and juice of lemons and oranges, and top the loaf with almonds
3. for Portuguese Folar de Pascoa — add a little anise seed
The variations are endless, but this recipe will provide the foundation for your creativity in the kitchen.
Recipe Ingredients
Bread Ingredients
The Easter Bread contains, unsalted butter, yeast, milk, granulate sugar, salt, eggs, vanilla, lemon zest, bread flur, raisins, dried cranberries, dried apricots.
Glaze Ingredients
Glaze ingredients are powedered sugar, milk and corn syrup
Important ingredients
- Unsalted butter
- Whole or 2% milk can be used.
- Any combination of dried or candied fruit can be used.
- I use instant yeast, but active dry yeast can be used also.
- For the Glaze milk and corn syrup is used to give the bread a shiny finish that lasts and won’t become dull.
Be sure to see the recipe card below for the full ingredients & instructions.
Recipe FAQS
Before instant yeast, active dry yeast was dissolved in liqiud to soften it so it would become one with the rest of the ingredients. While it is technically not necessary to dissolve instant yeast, I still add it to liquid to give it a good start.
Not always, but it is often specified because it is stronger than all-purpose flour, it rises higher when baked.
It depends upon how dry it is. Generally, raisins are always soaked but other dried fruit such as dried cranberries and dried cherries can be or not, depending upon their moisture content.
Expert Tips
- Use Bread flour to get the highest rise and lightest texture.
- As a rich dough (one that has butter, eggs and sugar), this can be a slow riser. If it is, put in an oven with the light turned on. Place an instant thermometer in the oven with the bread. Check it in about 45 to 60 minutes to make sure it is not too hot. It should not be hotter than about 80° to 85°F. If it is, prop the door open with a wood spoon.
- Any 8 to 9 cup bake-proof container can be used, especially if it is tall. If the pan is shorter, like a bundt pan, the baking time may have to be reduced.
Other Special Breads
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My Easter Bread
Easter Bread is traditional in many European countries including Russia, Greece, Poland and more. Usually a slightly sweet bread filled with dried or candied fruit, it can be glazed or not.
Instructions
Easter Bread
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If using dried fruit such as raisins, dried cranberries, dried cherries soaked in them in really hot water while preparing the rest of the recipe.
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If using active dry yeast, add it to ¼ cup warm water and reduce the milk to ¾ cup adding it where called.
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If using instant yeast, use 1 cup of milk.
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Heat the milk, butter, sugar and salt in a small saucepan until the butter is melted. Cool to lukewarm and pour it into a mixing bowl fitted with a douogh hook. .
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Whisk the yeast, eggs, vanilla and lemon zest into the milk mixture.
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Add half the flour and beat on medium until completely combined and smooth.
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Drain the soaked fruit very well and squeeze out any water. Mix it with the other fruit. Add the fruit to the batter along with the remaining flour. Beat until smooth; beat for 3 minutes more.
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Spray a container at least 3 times as big as the bread. Spray it with a non-stick baking release and put the dough in. Cover with plastic wrap and cover the container, marking the time on it. Allow it to rise until at least doubled,
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This is a rich dough and, as such, can be a slow riser if the room is cool. If so, place the container in the oven with the light on and an instant thermometer. Check in about 45 to 60 minutes to make sure the temperature is no higher than 85*F. If it is, prop the oven door open with a wooden spoon.
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At this point the dough can be worked right away or it can be refrigerated for up to 3 days.
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When ready to shape, spray your pan well. Shape the dough into a ball and place it in the pan, pressing it down to flatten it. The dough should come up about half way or a bit more. Cover and let it rise for about 1 to ½ hours or until it is light and risen.
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For the small individual Easter Bread I used 40 grams for a 2 ounce container and 90 grams for the 5 ounce container, Be sure to spray the containers. Cover and let rise for about 1 ½ hours.
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Preheat the oven to 350°F. Bake the large Easter Bread for 35 to 40 minutes until deeply browned. Cover the top loosely with foil if it browns too quickly. Bake the smaller breads about 20 to 25 minutes. Cool before glazing.
To Glaze
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Mix the ingredients together with a spoon A whisk incorporates too many air bubbles. You want this to run down the sides of the bread, but still be decently thick on top. Add milk sparingly if needed.
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To finish the large bread, pour the glaze in the middle and push it over the edge so it runs down the sides a bit. Sprinkle with the nonpareils immediately,
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Do the same, in smaller amounts for the small ones. Springle with the nonpareils immediately.
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Allow the glaze to dry.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Use Bread flour to get the highest rise and lightest texture.
As a rich dough (one that has butter, eggs and sugar), this can be a slow riser. If it is, put in an oven with the light turned on. Place an instant thermometer in the oven with the bread. Check it in about 45 to 60 minutes to make sure it is not too hot. It should not be hotter than about 80° to 85°F. If it is, prop the door open with a wood spoon.
Any 8 to 9 cup bake-proof container can be used, especially if it is tall. If the pan is shorter, like a bundt pan, the baking time may have to be reduced.
Nutrition
Serving: 12servingsCalories: 367kcalCarbohydrates: 60gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 70mgSodium: 129mgPotassium: 154mgFiber: 2gSugar: 28gVitamin A: 344IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
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