Forget about dry and tired store-bought Easter treats that only serve as a platform for gossip and passive-aggressive comments from guests. This homemade Easter bread is a work of art – in taste, appearance and texture. When you put it on the table, the question is no longer what it is, but when the next piece will be mine. And yes, your Instagram feed will shine like Easter Sunday at sunrise.
Why Easter bread? If you wonder why your treats look like an archive photo from '87 every holiday, this recipe is for you. Not only is it incredibly easy (read: stress-free and philosophizing-free), but the result is spectacularly photogenic. Tradition? Sure. But with a bit of healthy rebellion – because if there's ever a time for a makeover, it's Easter. And for the dough, too.
The dough is as luxurious as a weekend getaway in Provence – buttery, soft, with just the right amount of sweetness. The raisins provide nostalgic notes, the apricots provide fruity freshness, and the walnuts provide… well, that essential crunchso you know it's real.
Easter bread
Ingredients
2 large eggs 60 g sugar 200 ml warm milk 200 ml warm water 8 g dry yeast 600–650 g white flour (smooth, all-purpose) 1 teaspoon salt 100 g soft butter (unsalted, room temperature) 100 g raisins 100 g chopped dried apricots 100 g chopped walnutsDirections
- Preparing the yeast: Pour 200 ml of warm milk (approx. 38-40 °C) into a small bowl and add 8 g of dry yeast and 1 teaspoon of sugar (remove from the measured 60 g). Mix and let stand for about 10 minutes to activate the yeast. The mixture should become foamy.
- Prepare the base mixture: In a large bowl, beat 2 eggs, add the remaining sugar (about 55 g) and beat lightly. Add 200 ml of warm water and the activated yeast mixture. Mix until the ingredients are combined.
- Add the dry ingredients and butter: Gradually stir in 600g of flour and 1 tsp of salt. Mix with a wooden spoon or a mixer fitted with a dough hook. When the ingredients start to come together, add 100g of soft butter at room temperature. Continue kneading until the dough is smooth and elastic (about 10-15 minutes with a mixer or 15-20 minutes by hand). If necessary, add up to 50g of flour if the dough is too sticky.
- Mixing in the toppings: Mix 100g raisins, 100g chopped dried apricots and 100g chopped walnuts evenly into the dough. You can use your hands to help distribute everything well.
- First rising: Shape the dough into a ball, place it in an oiled bowl, cover with a kitchen towel or cling film and let rise in a warm place until doubled in volume (about 1.5 hours).
- Shaping the bread: Place the shaped dough in a baking pan or glass dish lined with baking paper or lightly greased with butter.
- Second rise: Cover and let rise for about 30–45 minutes more, until it has almost doubled in volume again.
- Coating and baking: Preheat oven to 180°C (fan-forced). Brush the bread with beaten egg for a shiny crust. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cooling: After baking, remove the bread from the baking pan and cool on a wire rack. Let the bread cool completely before slicing to firm up the texture.
This Easter bread is not only recipe – is a festive statement. It’s a celebration of nostalgic flavors, wrapped in a modern aesthetic, and ready to shine as the king of the table. Leave the industrial Easter breads in their packaging. Homemade Easter bread has soul, texture, and character.
So if you want to leave an impression at your Easter brunch this year that doesn't just end with compliments, but also with requests for "one more piece", then - welcome to the world of real holiday bread.
