I don’t know about you but my family likes to feast on a sweet and delectable breakfast to begin our Easter Weekend celebrations. This fun family tradition, which includes typical Austrian yeasted Easter bread, has become one of my favourites. It’s the time when we all sit together, eat, share stories, laugh and drink several cups of coffee before we head into the kitchen once again to do some more serious cooking.
For this year’s Easter Feaster I decided to make cute little bunny ears from rose gold wire. These are super easy to make and add a charming element to your Easter table decoration. To make them, just browse Pinterest where you’ll find many, many different tutorials.
But now, let me share the yeasted Easter bread recipe I used with you. It’s gluten-free but tastes like the real deal.
Ingredients for 5 small Easter bread loaves:
- 350 gr gluten-free flour
- 90 ml milk
- 90 ml heavy cream
- 70 gr melted butter
- 60 gr sweetener
- 2-3 tbsp locust bean gum
- 1 egg
- 1 yeast cube
- 1 tbsp sugar (for the yeast)
- 1 egg yolk + a tiny amount of heavy cream (for the egg wash)
- 1 pinch of salt
- zest of 1 finely grated lemon
To make these yeasted Easter buns just follow these 12 steps:
- Dissolve the yeast in a little warm water
- Sift flour into a bowl and make a well in the centre
- Pour your yeast water mixture into the well, sprinkle with 1 tbsp of sugar and gently stir
- Leave the mixture to prove in a warm place for about 10 minutes
- Now start mixing your batter and add the rest of the ingredients until batter is smooth (if your dough is still too wet, just add another tablespoon of locust bean gum. I’d start with 2 and then add some if needed.)
- Cover the dough and let it prove for another 45 minutes in a warm place
- Place the dough onto a lightly floured surface and knead
- Divide into 5 equal parts, form buns and then transfer the mini loaves to a baking tray lined with baking sheet
- Let them prove one last time for about 10 minutes (so, 3 times all together!)
- Now mix together the egg yolk and heavy cream and egg wash the Easter bread
- All that’s left to do is to slice them open before baking (ideally you will want to slash your dough 3 times, always starting at the centre of the bun)
- Bake the buns for 23-25 minutes at 190°C fan
We like to devour them when still slightly warm. They taste good on their own but when you slice them open and spread butter and home-made strawberry jam onto these buns, they become extra delicious.
Is there a recipe that’s typical for your country around Easter time? Please share below!
Hope you all have an EGGcellent, utterly mEGGnificent Easter feast!