and so, (late) Easter bread



Storied food was on my mind and after finally putting pen to paper (so to speak) I posted yesterday’s blog post. Now, an example. A recipe I’ve been cooking with classes to celebrate Easter for a few years now … in the place of Hot Cross buns that promise to take far too long (when you only get a double period to cook in time is really of the essence!). This recipe is from and I’ve adapted it a little. This year, instead of making dolls, I also made ‘Trinity Easter Breads’ to share with my family holidaying at Easter. A buttery sweet bread, it is all that post-Lent celebration breads should be – rich and delicious!

1 cup milk
½ package of dried yeast (half a 10g pkt)
½ vitamin C tablet
3 cups flour
6 hard boiled eggs (they form part of the bread roll and are traditionally dyed red, as in the manner of Greek Easter bread, I have yet to commit to doing this and they still look pretty!)
¼ cup sugar (55g)
¼ cup butter (60g)
½ tsp salt
1 egg
1 Tbs water

1. Preheat oven to 190oC.
2. Crush the Vitamin C tablet using a mortar and pestle.
3. Add the yeast and Vitamin C to the milk, sprinkle with flour and leave in a warm area.
4. Beat the sugar, salt and butter with electric mixer till blended.
5. When the yeast/milk mixture has begun to bubble add to the sugar/butter mixture, with half the flour, mix till combined.
6. Continue adding the flour and mixing to form a smooth, soft dough (you may not use all the flour or you may require more).
7. Dust clean bench with flour. Remove dough from bowl and knead for 5 minutes.
8. Place in a lightly greased bowl, leave bowl in a moist warm area till dough doubles in size.
9. Divide mixture into 3 even pieces, and then divide those 3 pieces into two even pieces – there will be 6 dolls.
10. Roll out the dough making one end thinner and longer and leaving the other thicker. The thicker end should be sliced in half, with each ‘leg’ rolled so they are as thin as the opposite end of the whole piece (kind of making a ‘Y’ shape).
11. Place one of the dyed eggs at the centre, wrapping the single leg (base of the ‘Y’) around it so that it then joins the other two legs and these can be ‘plaited’ together, pressing the dough together at the end.
12. Beat remaining egg in a small bowl with 1 Tbs water, use a pastry brush to glaze the mixture.
13. Place ‘doll’ on a baking tray lined with baking paper and let rest for 5 minutes.
14. Place trays in a hot oven (190oC) and bake for about 20 minutes or till golden brown.

Note: alternatively, you can have a go at making three plats and curving these round, as in the manner of the image above – my ‘Trinity Easter Bread’. The eggs are held in place with a small ring of dough.


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