Easter Breads

[Liz R]

I was thinking of trying to make an Easter Bread this year but I have no idea of where to start. Does anyone have any traditional recipes that they make that aren't to complicated and light if possible. Any help would be appreciated.TIA

[lsdesign]

So glad you asked! I have been making this bread for several years now ever since I screwed up the courage to try it. And guess what? It tasted exactly like my Polish grandmother's bread which she made each Easter, only more moist. This recipe makes three loaves. I keep one for Easter morning breakfast and give the others as Easter gifts.It is great toasted and is considered a sweet bread by me. This is also a Martha Stewart recipe, bless her Polish heart, although she calls it a cake. It comes out very pretty. As you will notice it is not light but once a year can't hurt.

Babka
(makes three cakes/breads)

2 cups milk, scalded
1/2 lb. (2 sticks) butter
2/3 of an ounce of a 2-ounce cake fresh yeast
Note: dry yeast does not work as well, I tried it.
1/4 cup warm water
4 eggs
4 egg yolks
1 cup sugar
1 tsp. salt
Grated zest of two oranges
Grated zest of one lemon
1 tsp. vanilla extract
1 tbls. Grand Marnier
8 to 9 cups sifted all-purpose flour
1 cup slivered almonds, chopped (I don't use these)

1 cup mauscat raisins
1 cup golden raisins (I've used just the golden before)

Heat the milk; stir in the butter until melted; cool to lukewarm. Proof yeast in the warm water.

Beat the eggs, egg yolks, and sugar until thick. Add the salt, grated zests, vanilla and Grand Marnier. add the milk-butter mixtureto the egg mixture. Stir in the yeast.

Add the flour, a cupful at a time, mixing with a wooden spoon. The dough should not be dry, but it should not be sticky. Too much flour will make a dry, crumbly cake. Add the almonds and raisins.

Turn the dough onto a floured board and knead for about 5 minutes, intil dough comes away from your hand. Butter a very large bowl and put the dough in the bowl. Cover and let rise until doubled in bulk, about 1 hour. Punch down and let rise a second time until almost doubled.

Butter three 8-inch cake pans generously.(You can sprinklepans with a tablespoon of sugar if you wish) Divide dough into 3 portions. Arrange evenly in the pans and cover loosely. Let rise to the top of the pans.

Preheat the overn to 350.

Bake cakes for 30 to 45 minutes, until golden brown. There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans then turn out onto racks to cool.

[funnybone]

Hot Cross Buns are supposed to be an Easter thing too from www.robinhood.ca (http://www.robinhood.ca)

Hot Cross Buns

These delicious Celtic buns were once baked and decorated with a Greek-style cross to ward off evil spirits. Although they’re no longer considered a mystic symbol, they’re as delicious as ever. The choice of glaze is a matter of personal taste, but it will give your buns a rich, golden colour. Omit the cross, and you still have a delicious, spicy, fruit bun year-round.

Ingredients


BUNS
1 tsp sugar
1/2 cup warm water
1 envelope active dry yeast (2 1/4 tsp)
2/3 cup milk
1/4 cup sugar
1 tsp salt
1/4 cup butter, margarine or shortening
1 beaten egg
1 1/2 tsp cinnamon
1/2 tsp cloves
4 cup Bread Flour
1 cup raisins
1/3 cup mixed candied fruit or chopped cherries

GLAZE (OPTIONAL)
1 egg yolk
1 tbsp water

Preparations

DISSOLVE 1 teaspoon sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

HEAT milk to lukewarm. Stir in 1/4 cup sugar and salt.

ADD lukewarm milk mixture, butter, egg, spices and 1 cup flour to dissolved yeast mixture. Beat for 3 minutes.

ADD raisins and candied fruit.

STIR IN about 2 3/4 cups remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.

KNEAD dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

LET RISE in warm place (75°-85°F) until doubled (60 - 90 minutes).

PUNCH DOWN. Turn out onto floured board. Divide into 16 equal pieces. Shape each piece into a smooth ball. Place 2" apart on greased baking sheets. Flatten balls slightly; cover with tea towel.

LET RISE in warm place (75°-85°F) until doubled (45 - 60 minutes).

BRUSH buns with mixture of egg yolk and water, if desired.

CUT a cross in top of each bun with a sharp knife. Let stand 10 minutes.

BAKE at 375°F for 15 to 20 minutes, or until golden brown.

QUICK NOTE: This recipe makes 16 buns. Why not decorate your buns with a cross of white icing after the buns have cooled. If you're not serving the buns immediately, hold off on decorating them; they'll be easier to store.

[lsdesign]

I think that Hot Cross Buns are a pre-Lenten thing but none the less a happy tradition. Any one out there know the history? I read about it once but it has escaped my hard drive. Opps, I guess I didn't read the above post too closely although I think the history that I knew of was western Europe. So it goes.

[This message has been edited by lsdesign (edited 04-08-2001).]

[funnybone]

Hot Cross Buns - Bread Machine version from www.robinhood.ca (http://www.robinhood.ca)

In ancient English folklore, round fruit-filled buns were offered to the gods on Good Friday. The bakers at Robin Hood don't think you should wait that long to get your hands on our divine Hot Cross Buns. Forget tradition and bake a batch today simply because they are delicious. Every bite will engage you in your very own mythical experience.

Once they are out of the oven, take a moment for yourself and praise the fruits of your efforts. Sit back, relax and indulge. There is nothing quite as satisfying as a steaming cup of homemade coffee and a sweet treat to enjoy it with, especially one that you have prepared yourself. This recipe is scrumptious and simple to make. The glaze makes them golden brown and the fruit and icing make them sweet and heavenly.

Ingredients


DOUGH
1 cup milk
1 beaten egg
1/4 cup sugar
1/4 cup butter or margarine
3 1/2 cup Bread Flour
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1 1/4 tsp salt
1 1/4 tsp bread machine yeast
1/2 cup raisins
1/4 cup chopped mixed candied peel

GLAZE
1 beaten egg
1 tbsp water

ICING
1/4 cup icing sugar
1 tsp milk


Preparations

Dough:

Add ingredients to machine according to manufacturer's directions.

Select Dough cycle.

Add raisins and mixed candied peel at "add ingredient" signal. When dough cycle is complete, remove dough to floured surface. Cover and let rest for 5 minutes.

DIVIDE dough into 12 equal portions. Roll each into a ball. Place balls 2" apart on greased baking sheet and flatten slightly. Cover with tea towel. Let rise in warm place (75°-85°F) until doubled (30-40 minutes). With a very sharp knife or razor, make two cuts 1/4" deep on surface of buns in the shape of a cross. Combine ingredients for glaze and brush on buns. Let rise another 5 minutes.

Bake at 375°F for 12-15 minutes, or until golden brown. Cover with foil if overbrowning occurs. Remove from baking sheet and cool on wire rack. Combine ingredients for icing and drizzle over cooled buns.

VARIATION:

For variety and a bit of tartness, replace the raisins with dried cranberries.

[Beth]

Years ago, I started making Hot Cross Buns for my mom. I used to ship them half way across the country, but now I can make the 5 min. drive over to her house. I use the recipe in The Wooden Spoon Bread Book. It uses currants instead of the raisins and candied fruit. I never liked Hot Cross Buns before making them myself.

Has anyone made one of those rings with the hard boiled eggs (usually dyed bright colors)baked into them?

[Mamasue]

Beth,

I never made the bread with egg inserted but it brings back memories when my grandmother would make a basket shape bread with one egg inserted. She would make these individual basket breads for all her grandchildren at Easter time. http://www.cookinglight.com/bbs/smile.gif

[Beth]

Someday, I'll have to try one of those. This year, I'll be doing good to get the Hot Cross Buns made and delivered to my mom and a friend we've been helping cook for.

[Liz R]

Thank you for all of the ideas. Now I need to get baking.