The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Care to Share your Easter Breads Recipe.

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Aussie Pete's picture
Aussie Pete

Care to Share your Easter Breads Recipe.

 Easter as we know is shared and respected over most of the world. Last year I noticed  people were asking for recipies for Easter breads.


So I noted that for next year(being 2011) I would start a blog asking people of different nationalities to share their traditional easter bread from their homeland or even a recipe handed down through their families over the years that comes out as family treat at easter only.


Easter means a lot of different things to different people and their cultural values. Sharing is just another aspect of respect and understanding between cultures and nationalites.


So lets start a blog in the Fresh Loaf site to start sharing your favorite Easter Bread recipe and see how many variations of Easter breads are displayed for all to share and enjoy.


Here is mine, naturally it is Australian.


Australian Hot Cross Bun


 

  • 4 cups bakers flour

  • 1/4 cup caster sugar

  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 40g butter
  • 300ml milk
  • 2 eggs, lightly beaten
  • Flour paste
  • 2 x 7g sachets dried yeast

  • 1/2 cup plain flour
  • 4 to 5 tablespoons water
  • 1 1/2 cups currants, raisins or mixed dried fruit 
  • Glaze
  • 1/3 cup water
  • 2 tablespoons caster sugar

Method



  1. place flour, yeast, sugar, mixed spice, salt and your choice of dried fruit in a large bowl. Soften your butter/margarine in a small saucepan over low heat. Then add and heat your milk. Heat for 1 minute, or until lukewarm. Then add warm milk mixture and eggs to your fruit choice. Mix until dough almost comes together.  Form to a soft dough.




  2. Place dough on a floured surface. Knead  until dough is smooth nearly 10 minutes. Place into a lightly oiled bowl. Do the usual bread routine by placing in a warm place for 1.5 to 2 Hrs. Spray a tray or use baking paper to line. Punch dough down and knead on a floured surface til smooth. Divide into 12 even portions and shape each into a ball. Place onto the prepared tray cover with plastic wrap, setting it aside in a warm area till buns double in size. Preheat oven to 190°C.




  3. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.




  4. Make glaze: Place water and sugar into a small saucepan over low heat. Stirring till sugar dissolves and it comes to the boil. Boil this mixture for 5 minutes. then brush this glaze while still warm over the warm hot cross buns. Serve warm or at room temperature..........Care to Share your recipe. Cheers to All...........Pete



 

Comments

EvaB's picture
EvaB

I unfortunately don't have a recipe to share, since the bread we ate was just plain white, or hot cross buns (usually from the bakery) or baking powder biscuits which mom made with the ham all the time.