Go Back Email Link
–+ servings
Easter Bread
Print Recipe
No ratings yet

Easter Bread

This Easter bread is perfect for a brunch table over the long weekend
Recipe Category: Baking
Makes enough for: 1 loaf bread
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the dough:

  • 500 g bread flour, plus extra for dusting
  • 8 g fructose
  • 7 g fine salt
  • 7 g instant dried yeast
  • 150 mls water
  • 120 mls milk
  • 1 egg, lightly beaten
  • 40 g softened butter, cubed
  • canola oil for greasing

for the filling:

  • 75 g butter, softened
  • 75 g coconut sugar
  • 5 mls ground mixed spice
  • 100 g chocolate coated marzipan log, cut into small pieces
  • 100 g mixed peel
  • 50 g blanched almonds, roughly chopped
  • baking spray for the tin

for the glaze:

  • 25 g apricot jam

Method

for the dough:

  • Place the flour, fructose, salt and yeast into a stand mixer bowl and whisk to combine
  • Add the water, milk and egg and use a dough hook to bring the ingredients together
  • When a dough has formed, add the butter and knead for 10 minutes
  • Turn the dough out onto a lightly dusted surface, shape into a ball, and place seam side down into a lightly oiled bowl
  • Cover and set aside to prove until doubled in size

for the filling:

  • Place the butter, sugar and mixed spice into a bowl and cream together

shaping:

  • When the dough has risen, turn it out onto a lightly dusted work surface and gently knock back
  • Roll into a 45cm square then spread the butter filling over the dough, leaving a 5cm border at the edges
  • Sprinkle the marzipan, mixed peel and nuts over the butter then roll the dough up into a tight sausage shape
  • Roll the sausage into a spiral then place into a 20cm round tin that has been sprayed with cooking spray
  • Cover and set aside to prove for 30 minutes
  • Preheat the oven to 220° Celsius
  • Place the tin into the oven and bake for 10 minutes
  • Reduce the temperature to 200° Celsius and bake for a further 10 minutes
  • Cover the top of the bread with baking paper and bake for a further 10 minutes

for the glaze:

  • Place the jam into a microwave safe bowl and blitz in the microwave for 30 seconds
  • Remove the tin from the oven and remove the bread from the tin
  • Brush the tops and sides with the glaze and set on a wire rack to cool completely