Try the most interesting Easter bun recipes for a sweet snack. Get inspired!

Are you going to Easter? Then definitely don’t hesitate to try the recipes for Easter buttercream.

This luxurious sweet delicacy must not be missing from your table during the spring holidays.

Surprise your loved ones and friends and prepare them a feast they will not soon forget.

Maybe you’ll find a new favorite among our recipes that you’ll come back to regularly and prefer over your family recipe.

The best Easter spread

A typical treat for the spring holidays is clearly a bun, which could be referred to as one of the main symbols of the Czech Easter.

It is made from yeast dough and we especially love it with warm cocoa or white coffee. What better way to start the holiday day than with this breakfast treat.

Another thing that should definitely not be missing in your notebook are recipes for Easter stuffing , which is also absolutely indispensable during these holidays.

Ingredients:

• 2 and 1/2 cups (330 g) semi-coarse flour
• 1/2 cup (120 ml) lukewarm milk
• 2/3 cubes of melted unsalted butter (70 g)
• 2 egg yolks
• 1/3 cup (65 g) granulated sugar
• 2 teaspoons of dry yeast
• 2 tablespoons (35 g) raisins
• 2 tablespoons (35 g) blanched almonds
• 1-2 teaspoons of vanilla essence or 1 bag of vanilla sugar
• Freshly grated lemon zest from 1/2 – 1 lemon
• Pinch of salt
• Rum for dipping raisins (approx. 4 – 5 spoons)

To finish:

• 1 egg
• 1 – 2 handfuls of peeled almonds

Method:

• We start by soaking the raisins in rum the day before and covering them with a plate.
• The next day, sift the flour into a large bowl, make a well in the middle, add dried yeast, a teaspoon of sugar and cover with half of the lukewarm milk.
• Mix gently with a little flour to form a thin dough. Then cover the bowl with a clean towel and let it rise in a warm place for 30 minutes.
• After this time, add lukewarm melted butter, remaining milk, sugar, egg yolks, salt, vanilla, grated lemon peel and knead a smooth, elastic dough, ideally using a wooden spoon. If we have a stand kitchen mixer with a kneading hook, then we prepare the dough in it.
• When the dough is ready, add the chopped almonds to the bowl with the soaked raisins and work it into the dough, setting aside the rum from the raisins for now.
• Cover the finished dough and let it rise in a warm place for 30 minutes.
• We line the baking sheet with baking paper, shape the dough into a bun, place it on the baking sheet and let it rise for another hour.
• After the last rise, make a cross on the top of the bun, using a sharp knife or scissors.
• Preheat the oven to 180 degrees.
• Beat one egg, add raisin rum and beat with a fork. Spread the spread over the entire surface, sprinkle with almond slices and place in the preheated oven. Bake for about 30 minutes.
• At the end of baking, stick a wooden stick into the dough, if it is dry and the dough does not stick, you can remove it, if the dough is stuck to the stick, let the dough bake for another 10 minutes.
• Then just take it out of the oven and let it cool.

Easter cheese spread

Sweet delicacies belong to the spring holidays, and if we add a fruit component to it, we are sure that we will also enjoy it with our loved ones or friends.

Ingredients:

For the yeast:

• 20 g of fresh yeast
• 120 g of milk
• 1 tablespoon granulated sugar
• 1 tablespoon of flour

For the dough:

• 3 g of salt
• 140 g granulated sugar
• 50 g fresh unsalted melted butter
• 3 eggs
• 340 g semi-coarse flour
• 1 bag of vanilla sugar
• 160 g of raisins and candied fruit (in a ratio of approx. 50:50)
• 250 g of full-fat cottage cheese (better if it is not from a tub)
• To finish:
• 100 g of cranberries
• 70 g of granulated sugar

Method:

• Heat the milk so that it is lukewarm and dissolve the yeast, a spoonful of sugar and flour in it. Mix, put in a warm place and leave to rise for 15 minutes.
• Beat the eggs in the bowl of a food processor, add the sugar and beat until frothy.
• Then mix in the cottage cheese, melted butter, salt and vanilla. Blend to a smooth mass.
• Add yeast and mix well again.
• Sift the flour into a bowl and add it to the robot container.
• Finally, add the raisins and candied fruit and mix well again. Let’s put it aside for now.
• Preheat the oven to 180 degrees and line the higher rectangular form with baking paper.
• In the meantime, put the cranberries in a small pot or pan, sprinkle with sugar and let it boil for 5 minutes.
• Then let the mixture cool a little and add it to the dough. Mix carefully and pour into the prepared mold.
• Place in a preheated oven, cover with aluminum foil or a piece of baking paper.
• Bake for the first 10 minutes at 180 degrees, then reduce the temperature to 150°C and bake for another 35-40 minutes. The grease must not be dried.

Knitted sweet bun

We’ve all tried the classic Czech mazanec at some point, but in Italy, for example, Pane di Pasqua, which is a traditional sweet bread, is prepared as an Easter delicacy. It has a light yellow color, a slightly sweet taste and is perfectly fluffy. The crust is golden and sprinkled with sesame seeds.

Ingredients:

For the dough:

• 2 bags of active dry yeast
• 1 cup lukewarm water
• 2 teaspoons of granulated sugar
• 1 cup of boiled milk
• 1/4 cup unsalted melted butter
• 3/4 cup granulated sugar
• 1 teaspoon of salt
• 6 cups plain flour
• 2 eggs
• 2 egg yolks
• 1 – 2 teaspoons of grated lemon peel from a chemically untreated lemon

To finish:

• 1 egg yolk
• 1 tablespoon of milk
• 1 tablespoon of sesame seeds

Method:

• Pour a cup of lukewarm water into a small bowl, add yeast, 2 teaspoons of sugar and let it stand for 10 minutes. Mix after ten minutes.
• Meanwhile, boil the milk. Pour it into a saucepan with a thicker bottom and slowly heat it to a medium-high temperature, stirring constantly, until it starts to boil slightly. Set aside for 4 minutes to cool a bit.
• Pour the lukewarm milk into a stand mixer fitted with a whisk attachment, add the melted butter, 3/4 cup of sugar, salt and whisk at medium speed.
• Add the dissolved yeast and beat again. Add half of the flour in parts to form a thick dough. Add 2 eggs, 2 egg yolks, lemon zest and beat on medium speed until the ingredients are combined.
• We replace the whisk with a kneading hook, cover the dough with about 3/4 of the remaining flour, set the rest aside and turn on the mixing at low speed for about 1-2 minutes to mix everything. If the dough is sticky, add the rest of the flour in parts.
• Transfer the dough to a floured rolling pin and knead for 5-7 minutes to make it smooth and soft.
• Grease the bowl with a little butter or oil, put the prepared dough in it, turn it a few times in the bowl so that it is coated on all sides.
• Cover with food foil, a kitchen towel and leave to rise in a warm, draft-free place. The dough should double in size within 1 1/2 hours.
• Prepare two trays lined with baking paper.
• We squeeze the dough in the bowl, transfer it again to the floured roll and divide it into two equal parts. Knead one by one thoroughly for 2 minutes.
• Now we divide each part into 3 equal pieces, which gives us 6 parts. Knead the individual parts and roll them into a “rope” about 40 cm long.
• We always stack 3 ropes next to each other, braid them tightly and tuck the ends under the finished braid. Transfer the spread prepared in this way to a baking sheet. We will do the same with the second trio of ropes.
• Cover the loaves with a kitchen towel and let rise in a warm, draft-free place for another 1 hour.
• Then preheat the oven to 175 degrees and whisk 1 egg yolk with 1 spoonful of milk in a small bowl. Apply this to both braids and sprinkle with sesame seeds.
• Place in the preheated oven and bake for 30-35 minutes, until the surface is golden and the loaf sounds when tapped on the bottom of the cavity.
• Remove the baked goods from the oven and set aside for 10 minutes. Only then transfer the spread to a kitchen rack, where we let it cool completely.

Vegan braid for Easter

This simple, yet very tasty recipe for a healthier version of Easter spread will surprise you with its perfect structure and very good taste.

Ingredients:

• 500 g semi-coarse flour
• 20 g fresh yeast (or 2 teaspoons dry yeast)
• 300 ml lukewarm soy milk (can also be oat milk)
• 30 g of sugar
• 2 teaspoons of salt
• 60 g vegetable butter or margarine
• For spreading:
• 2 tablespoons of unsweetened soy or oat milk
• 2 tablespoons of agave or maple syrup

Method:

• Mix the yeast with lukewarm soy milk and sugar in a small bowl and let it stand for 5 minutes to start foaming.
• Pour flour, salt into the bowl of a mixer or food processor, add dissolved yeast and knead for about 5 minutes.
• Add the margarine/butter and process for another 5-10 minutes at medium speed to form a smooth dough that will not stick to the sides of the bowl.
• Cover the finished dough with a clean damp towel and let it rise for 1 and 1/2 hours at room temperature.
• Then divide the dough into 6 equal parts and roll out each 25 cm long rope with a diameter of about 5 cm.
• We braid 3 long ropes into a braid and then twist it into a circle and connect the two ends by pressing them tightly together. We will do the same with the second trio of ropes.
• Prepare a tray with baking paper and place the braids on the tray. Brush with half of the soy milk and agave syrup mixture and leave to rise again at room temperature for another 30 minutes.
• Halfway through the rising, preheat the oven to 200 degrees.
• Brush the buttercream with the remaining mixture of syrup and milk and place in the preheated oven.
• Bake for 25 minutes until golden. Then just let it cool down and cut it.

Soft sweet bun

This spread has the advantage that it works perfectly with the dough. This sweet delicacy will put a smile on the lips not only of you, but also of your family and friends. What pleases you is the versatility of the dough, thanks to which you can change the flavors as you like.

Ingredients:

For the dough:

• 1 cup warm whole milk
• 1 teaspoon of active dry yeast
• 1/4 cup warm water
• 1/2 cup granulated sugar
• 1-2 teaspoons of vanilla extract
• 1 teaspoon of salt
• 2 eggs
• 4 and 1/2 cups plain flour (sometimes up to 5 cups)
• 1/2 cup melted unsalted butter
• A little milk to spread
• Brown sugar for sprinkling

For the frosting:

• 1 cup powdered sugar
• 1-2 tablespoons of freshly squeezed lemon juice
• ¼ cup toasted slivered almonds

Method:

• Put warm water in the bowl of a stand mixer. Add the yeast, mix and cover with a clean towel. Let stand for about 5 minutes until the yeast foams.
• Add warm milk, sugar, eggs, put on the kneading hook and mix several times until everything is combined.
• Sprinkle 1/3 of the total amount of flour, salt and mix again. At low speed, add melted butter, vanilla extract and mix.
• Add the rest of the flour, mix just a few times, and finally turn off the mixer, remove the bowl, cover with a clean towel and let it rest for 15 minutes.
• Then we return the bowl to the rack, turn on the medium speed and let it rise for about 6 to 8 minutes, so that we get a shiny, smooth and slightly sticky dough.
• Transfer the finished dough to a bowl greased with butter or oil, turn it over so that it is also greased on the other side, and cover it with cling film. Leave to rise in a warm place for about 1 hour.
• Prepare a tray lined with baking paper and remove the dough from the bowl onto a floured roll. Knead and divide into 3 equal parts.
• We shape each part into a rope with a length of approx. 30 cm. We then place all three ropes next to each other, connect their ends and intertwine them to create a braid.
• Cover with a clean kitchen towel so that the braid can rise for another 30 minutes. Then preheat the oven to 180 degrees.
• Brush the surface of the spread with milk and sprinkle with brown sugar. Place in the preheated oven and bake for 30-40 minutes until golden.
• We can also dust the baked goods with sugar.

Why do we bake buttermilk?

Easter belongs to the most important Christian holidays, which are also spring holidays. Mazanec was a popular and much-welcomed delicacy for our ancestors, as it was common for them to fast from meat. Baking buttermilk has been a tradition since the 16th century.

Back then, sweet leavened buns were baked to celebrate the goddess of spring. Later, this custom persisted even after the adoption of Christianity, and buns decorated with raisins or almonds were given to the poor.

It was baked on Holy Saturday so that it could be taken to church on Easter Sunday and consecrated. The priest gave him a holy anointing, which actually gave rise to the name anointed, or the today used anointed.

It is good to mention that previously the property conditions in individual families were also decisive. Among the less well-to-do, it was common to have one larger oil pan. It was divided into as many parts as there were members of the given family. In contrast, in rich families, a small loaf was always baked for each member so that everyone could have their own.