Holiday Bread For Easter Recipe

Name: Holiday Bread For Easter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPONGE; 1 cup milk, at room temperature; 1 package dry active yeast (2 1/4 teaspoons); 1 cup all-purpose flour (125 grams); FOR THE DOUGH; 1/4 cup currants (30 grams); 3/4 cup golden raisins (100 grams); 1 cup dried cranberries or dried cherries (125 grams); 1/4 cup diced dried apricots or dried mango (30 grams); 1 tablespoon rum; 2 eggs plus 3 egg yolks; ½ tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature; 1 teaspoon almond extract; 4 cups all-purpose flour (500 grams), plus extra for dusting; 1 teaspoon fine salt; 1/2 cup sugar (100 grams); 2 teaspoons anise seeds; 1 teaspoon ground cardamom; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 3/4 cup slivered almonds (70 grams); 1 tablespoon milk; Sugar or pearl sugar for topping, optional

Servings: persons

FOR THE SPONGE
1 cup milk, at room temperature
1 package dry active yeast (2 1/4 teaspoons)
1 cup all-purpose flour (125 grams)
FOR THE DOUGH
1/4 cup currants (30 grams)
3/4 cup golden raisins (100 grams)
1 cup dried cranberries or dried cherries (125 grams)
1/4 cup diced dried apricots or dried mango (30 grams)
1 tablespoon rum
2 eggs plus 3 egg yolks
½ tablespoons unsalted butter (1 1/2 sticks), melted, at room temperature
1 teaspoon almond extract
4 cups all-purpose flour (500 grams), plus extra for dusting
1 teaspoon fine salt
1/2 cup sugar (100 grams)
2 teaspoons anise seeds
1 teaspoon ground cardamom
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3/4 cup slivered almonds (70 grams)
1 tablespoon milk
Sugar or pearl sugar for topping, optional

1
1. Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
2
2. Put currants, raisins, cranberries and mango in a small bowl and cover with hot water. Leave 10 min, then drain. Return to bowl and stir in rum.
3
3. Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
4
4. In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
5
5. Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
6
6. Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a rack to cool.

939

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE SPONGE, 1 cup milk, at room temperature, 1 package dry active yeast (2 1/4 teaspoons), 1 cup all-purpose flour (125 grams), and more.

Yes, Holiday Bread For Easter falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Bread For Easter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions