Happy Easter

Happy Easter to All!!! Every year I like to bake special breads that symbolize this most important feast day in the Christian church. This year, I decided to bake two different items. A traditional egg bread or Pascha with a flavourful twist.


This rich egg bread, contains fragrant spice mix of cinnamon, nutmeg and cloves, fresh squeezed orange juice and the rind, orange blossom water and pure Madagascar bourbon vanilla. The braided pattern represents the Trinity.

I baked Hot Cross Buns. These sweet buns are an Easter tradition from England. The cross on top symbolizes the cross that Christ died on. This bread contains the same delicious spice mix as the Orange Egg Bread. This was my first attempt.

Both breads symbolize Jesus Christ. When the yeast, which is dry and dormant is dissolved in the milk, it bubbles, and shows life again. Like God breathing new life into us.

The process of making bread requires the dough to rise three times. The last rise represents the Resurrection. The fragrant spiced air that fills the kitchen reminds us of the tomb in which he lay.

Orange Egg Bread Recipe
Yields 2 small loaves
Ingredients:
1/2 cup of unsalted butter (softened)
1/2 cup of sugar
2 1/4 teaspoons of yeast
4-5 cups of bread flour (all purpose may be used)
juice of one orange and its zest
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of cloves
1 tablespoon of orange blossom water
3 eggs

Egg Wash
1 egg
1 tablespoon pf milk or water

Heat milk to 115 F. Pour in a large bowl and add yeast. Allow the yeast to dissolve, (approximately 10 mins). Add 2 cups of flour, salt and spices. Stir until combined. Add eggs, butter, liquid flavourings. Add the remaining flour a bit at a time, until the dough ball forms.

Turn the dough onto a floured surface. Knead until smooth and elastic (3-5 mins). Shape the dough into a round ball and place in a lightly oiled bowl. Cover the lid with saran wrap and cover with a moistened tea towel. Allow the dough to rise until doubled (aprox 45 mins to 1 hour). The bowl should rest in a warm place.

When the dough has doubled in volume, punch it down. Divide the dough into to equal pieces. With each piece, divide into three. Roll each piece into a log shape 12 inches long.

Bring all three logs into a lined baking sheet and braid them into your desired shape. Repeat the same process with the other dough half.

Cover the loaves with a moistened towel and allow it to rise again for 45 mins to 1 hour. The volume should double in size.

Preheat the oven to 350F 15 mins before baking. Brush the loaves generously with egg wash. Bake for 20 to 30 mins, until golden brown.