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easter bread


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Prep Time: 600 minutes

Cook Time: 30 minutes

Total: 630 minutes

Servings: 8

Cost: $6.87 /serving


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Step 1

Place the fruit in a bowl with the orange juice and zest. Cover and set aside at room temperature overnight.

Step 2

For the dough, combine yeast, 3 teaspoons caster sugar and 1/2 cup (125ml) warm water in a small bowl. Cover and stand for 20 minutes or until frothy. Sift flour into a large bowl, then add remaining 1/2 cup (110g) sugar and 1 teaspoon salt and stir to combine. In a separate bowl, beat cream, milk, eggs, butter and oil together to combine. Make a well in the flour, then add yeast and egg mixtures, stirring to combine. Knead a few times until mixture comes together, then transfer dough to a clean, lightly oiled bowl. Cover with a clean tea towel and stand in a warm place for 2 hours or until doubled in size. Knock the dough back and turn out onto a clean, lightly floured workbench, then knead for 10 minutes until you have a smooth dough. (Alternatively, place in an electric mixer fitted with a dough hook and knead for 6-8 minutes until smooth and elastic.)

Step 3

Preheat the oven to 190°C. Grease and line the base and sides of a 24cm springform cake pan with baking paper.

Step 4

Combine sugar and cinnamon in a bowl and set aside.

Step 5

Divide the dough into 3 pieces and roll each piece into a 30cm x 20cm rectangle. Brush each piece with some melted butter, sprinkle with cinnamon sugar and scatter over the soaked fruit. Roll up each loosely from the long end to form a log. Trim the ends, then cut each log into 6 equal rounds. Lay each round, cut-side up, on a work surface and flatten slightly with your hand. Arrange the slices in the cake pan in a circular pattern, leaving 1cm between each. Cover with a clean tea towel and stand in a warm place for a further 30 minutes until slightly risen.

Step 6

Brush the tops with the egg yolk glaze, then bake for 25-30 minutes, until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.

Step 7

Sift icing sugar into a bowl, then stir in 1-2 tablespoons warm water to form a loose icing. When the Easter bread is just warm, drizzle with the icing, allowing it to drip down the sides, and serve.