Easter Breads


There is nothing like a home cooked Easter Cake, but if you are running short of time click here and purchase the cake of your dreams.

Easter Bunny Bread

  • 2 pk Yeast, quick rise
  • 1/2 c Sugar
  • 1 1/2 ts Salt
  • 4 1/2 c Flour, divided
  • 6 tb Margarine
  • 1 c water
  • 2 Eggs, lg, reserve 1 egg white
  • 8 Hershey Kisses, milk chocolate
  • 1 tb Sugar, confectioners

In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets.

Cut dough into eighths.

For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.

Cut other half in half; shape half into ball; brush with egg white; place next to large ball,
tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.

Make 3 more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.

  Greek Tsoureki (Easter Bread)

1/2 cup sweet butter
 1/2 cup granulated sugar
 2 eggs -- beaten
 1 tablespoon grated orange rind butter -- melted
 1/4 cup slivered almonds
 1 cup milk
 1 package active dry yeast
 1 teaspoon salt
 5 tablespoons orange juice
 5 1/2 cups sifted flour red-dyed -- hard-boiled eggs
 2 tablespoons granulated sugar
 In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time.

Babka (Polish Easter Bread)

2 cups flour
 1/2 cup sugar
 1 package yeast
 1/2 cup milk
 1/2 cup margarine
 3 whole eggs -- room temp
 1 can raisins -- seedless ******
 1/2 cup brown sugar
 -- boiled 1/3 cup water
 -- boiled 1/4 cup rum
 -- boiled mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till WARM only. and pour into bowl. add remaining DRY ingredients. and Beat for 2 minutes in electric mixer.. add eggs 1 @ a time and up to a 1/2 cup flour to make a thick batter and then beat for an additional 2 minutes. Cover and let rise till doubled. stir in raisins and turn out into a 2 quart greased tube pan. let rise uncovered for 30 minutes. Bake @ 350 for 40 minutes. before removing form pan and while still hot from oven : prick to witha fork and pour rum syrup over cake.

Lemon Poppy Seed Scones

  • 6 c flour
  • 1 c sugar
  • 3 ea lemon rinds
  • 3 ts baking powder
  • 1 1/2 ts salt
  • 1 1/2 c softened butter
  • 3 ts poppy seeds
  • 3 ea eggs
  • Juice of 3 lemons
  • Milk

Combine flour, sugar, lemon rinds, baking powder, and salt. Cut in butter. Blend enough milk to make 2 cups with eggs and juice.

Combine wet and dry mixtures.

Roll dough out to 1 1/2 inch thick. Cut into 3-inch rounds.

Place on greased sheets. Bake at 375 degrees for 20 to 25 minutes. Makes 12 large scones.


Banana Nut Ginger Bread

2 cups packed brown sugar
1 cup mashed bananas
2 eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.

Easter Egg Fruit Bread

5 cups all-purpose flour
 3/4 cup sugar
 1 1/2 teaspoons salt
 3/4 cup butter
 1 cup dired mixed fruit bits or 2 tablespoons butter
 -- melted 2 packages fast-rising yeast grated peel of 1 lemon
 1 cup water
 5 egg yolks -- lightly beaten
 3/4 cup dried cranberries
 -- apricots tart cherries
Grease both halves of 3-D Pan. Reserve one cup flour. Mix 4 cups flour, yeast, sugar, grated peel and slat in large mixer bowl. Heat water and butter until hot to touch (125* - 130*F). Stir hot liquid into flour mixture. Mix in egg yolks. Add only enough reserved flour to make soft dough. On floured surface, knead 5 minutes or until dough is smooth and no longer sticky. Cover dough and let rest 10 minutes. Knead in mixed fruit and cranberries. Divide dough in half. Shape in egg pan, placing seam side up. Let rise until doubled in size. Preheat oven to 400*F. Brush top of loaves with melted butter and bake 10 minutes, reduce heat to 350*F and bak an additional 40-45 minutes, or until browned. Cool 5 minutes, remove from pans. Brush again with melted butter. Serve warm or cool. Serve with molded egg butters.

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