I am always looking forward to Easter and it’s only a few more days to go! You probably wonder why I like that Easter stuff so much. It reminds me of my childhood when my parents and I used to visit my grandparents. The whole family (and I have a big family! My mum has 10 siblings and all of them have kids) met there to spend the Easter weekend together.
The best thing of all was of course the “Ostereier suche” as we call it in German. My grandma used to hide colored easter eggs and sweets somewhere in the garden or in the house and we kids had to search them. It was so much fun and I always was the first one who found the Easter basket of course 😀 !
Then the whole family had a biiiig traditional Easter meal together, which basically consisted of cold cuts with different types of meat, eggs, horseradish and cheese. My grandma used to make Easter brioche, pumpkin seed bread and Reindling (a special Austrian “cake”).
With Easter comes spring and spring is my second favourite season of the year after summer. I like to go out and enjoy the nature, study how the flowers start to blossom and the colors come back after the dark white winter in Austria!
I tried to collect my favourite Easter recipes to share them with you guys. Most of them are sweet (you know me and so you know why 😀 ). Is there any special, traditional, super yummy Easter recipe that definitely has to be shared? Maybe something from your country? I really would like to know! It’s always interesting to get to know what different countries and cultures eat. Especially on special purposes such as Christmas or Easter 🙂
Here is my favourite Easter breakfast brioche. It’s super easy to make and looks very nice!
INGREDIENTS FOR 4 BRIOCHES
- 300 g all-purpose flour
- 130 ml lukewarm milk
- 20 g dry yeast
- 60 g unsalted butter, softened to room temperature
- 50 g granulated sugar
- 2 eggs yolks
- 1,5 Tbs. vanilla sugar (1 package)
- a pinch of salt
- 1 Tbs. lemon zest
- 1 Tbs. rum
To prepare the yeast dough, mix flour and dry yeast in a bowl. Add lukewarm milk.
In a separate bowl whisk sugar, egg yolks, vanilla sugar, salt, lemon zest and soft butter.
With your hands or a hand-held blender, knead flour and butter-sugar-egg mix together.
Cover the dough with a towel and let rise on a warm place for at least 30 minutes.
Preheat oven to 175°-200° C and prepare a baking sheet with parchment paper.
On a floured working surface, separate the dough in 8 pieces (about 75 g each). Take 2 pieces and roll them to a braided strand.
Form a wreath and gently squeeze the ends together.
Place the wreaths on the baking sheet. Repeat this process with the remaining dough. You should get four wreaths.
You can place an colored Easter egg in the middle of the wreath if you like (I skipped that part, but this will look even better 🙂 )
Let the wreaths rise again for 20 minutes. Before you bake them, whisk an egg and 1 Tbs. milk and coat the wreaths with the egg-milk mix.
Bake for about 12 minutes. They taste best when still warm!