Easter Bread

Easter Bread


2 people made this

I bake Easter bread every year, usually making extra so I have some to give away to friends and relatives.


Serves: 4 

  • 300g raisins
  • 3 tablespoons rum
  • 500g flour
  • 30g yeast
  • 1 cup milk, lukewarm
  • 100g butter, melted
  • 50g sugar
  • 1 egg
  • pinch salt
  • zest of 1 lemon
  • 100g almond meal
  • 100g candied lemon peel, diced
  • To decorate
  • 50g butter
  • 50g sugar

Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

  1. In a small bowl, soak the raisins in the rum for 20 minutes.
  2. Place flour in a mixing bowl and make a well in the centre. Add the yeast and warm milk, cover and let rise 15 minutes in a warm place.
  3. Add butter, sugar, egg, salt, lemon zest, almond meal, candied lemon and soaked raisins with rum. Mix into a smooth dough. Cover again and let rise in a warm place until doubled.
  4. Shape dough into loaves and place on a baking tray that is lined with baking paper. Let rise another 15 minutes. Preheat oven to 220 degrees C.
  5. Bake 40-60 minutes, depending on the size of the loaves. While hot, brush with melted butter and sprinkle with sugar.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate