Easter is not just for roast lamb and vast quantities of chocolate. Oh no. Easter breads are a thing. There's all kinds of scrumptious going on...
Few things in life match the sheer joy of a pillowy oven-warm loaf. Of course Easter is a time to relish the joy of hot cross buns: those wondrous bready, fruity, citrusy wonders. But guess what? We've found loads more absolutely stonking Easter breads you can make at home.
If you haven’t been introduced to the sweet leavened bread babka then, quite frankly, you haven’t lived. It’s rich, doughy, sometimes has raisins, sometimes has chocolate, and is the breakfast of champions. It falls apart into buttery pieces and melts in your mouth.
This brioche-like bread is flavoured with an essence drawn from the seeds of wild cherries. Really. It’s then decorated with hard-boiled eggs that have been dyed red for the occasion. As you do.
OK, this sweet bread marked with a cross may look like a hot cross bun, but it doesn’t contain any fruit and it’s really, really big. Totally different, no argument.
If you squint, you’d be forgiven for thinking this beauty of a bun is a stollen. Traditional in the Netherlands, it’s filled with a sweet almond pasta (squidgy marzipan, really), golden raisins and candied peel.
If you’re a stickler for tradition you should eat this spiced Mexican bread pudding filled with raisins, cinnamon, cloves and cheese on Good Friday. For the rest of us, it’s a really good Sunday lunch dessert. This is what happens when pudding and the cheese course meet and get on really well.
This is kind of like a large doughnut topped with a hardboiled egg. Hard to imagine, we know.
Yes, this is pretty much the same as the Christmas bread panettone, but it’s in the shape of a dove – and that makes it a game-changer. It’s stuffed with candied peel and topped with pearl sugar and almonds. Some crazy cats (read: utter geniuses) pop chocolate in it too.
Don’t let the braids put you off: this cardamom-spiced bread is all kinds of sweet, fruity, nutty fun. Tradition says you should eat a slice with a freshly brewed cup of coffee – and who are we to argue?
They may be in the shops more or less all year round, but nothing says spring quite like a small, spiced bun that's been halved, toasted and slathered in butter. Don’t even get us started on the brilliance of pelting the pillowy soft dough with chocolate.