Easter Recipes

Braided Easter Bread


2 1/4 to 3 1/4 cups flour
1/4 cup sugar
1 teaspoon salt
1 package rapid rise dry yeast
2 eggs; beaten
2/3 cup warm milk
2 tablespoons melted butter
1 tablespoon anise seed
1/2 cup candied fruit (optional)
1/4 cup chopped nuts (optional)
5 raw colored eggs


Combine 1 cup of the flour, sugar, salt, and yeast.

Add dry mixture to the milk and melted butter mixture, along with the eggs.

Beat with a mixer for 2 minutes.

Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough.

Knead for 8 to 10 minutes.

Add flour as necessary so dough is not sticky. Let rise for about 1- 1 1/2 hour or until double in size.

Divide dough in half.

Roll each piece into 24" rope.

Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces

to form a wreath. place on greased baking sheet.

Place the five raw colored eggs into spaces between twists.

Brush with melted butter.

Let rise for 1 hour.

Bake at 350 for 35-50 minutes.

Greek Easter Cookies


2 1/4 cups flour
2 tablespoons brandy or milk
1 1/4 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 egg yolk
1/2 cup butter, softened and 1 tablespoon milk beaten together
1 cup powdered sugar
3 tablespoons sesame seeds
1 egg


In a medium bowl combine the flour, baking powder, salt and set aside.

In a large bowl combine butter and sugar, beating until fluffy.

Add egg, brandy, vanilla and beat well after each addition.

Add flour mixture 1/2 cup at a time blending will after each addition.

Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together.

Place 1 inch apart on 3 greased cookie sheets.

Brush with egg/milk mixture.

Sprinkle with sesame seeds.

Bake 10-13 minutes in a preheated 375F oven until golden.

Cool on rack.

Store in an air tight container at room temperature.

Yields: about 4 1/2 dozen cookies.

Hot Cross Buns


2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all purpose flour
4 eggs
1/2 cup dried currants
1/2 cup raisins
Glaze and Icing

2 tablespoons water
1 egg yolk
1 cup confectioners' sugar
4 teaspoons milk
1/4 teaspoon vanilla extract


In a mixing bowl, dissolve yeast in water.

Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.

Add eggs, one at a time, beating well after each.

Stir in currants, raisins and enough remaining flour to form a soft dough.

Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.

Place in a greased bowl; turn once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down, shaped into 30 balls.

Place on greased baking sheets.

Cut a cross on top of each roll with a sharp knife.

Cover and let rise until doubled, about 30 minutes.

Beat water and egg yolk; brush over rolls.

Bake at 375 for 12-15 minutes.

Cool on wire racks.

For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. Yield: 2 dozen.

Marshmallow Easter Eggs


2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
cornstarch for hands
milk chocolate


Mix gelatin and cold water.

Set aside until water is absorbed.

Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240


Cool a few minutes.

Beat with mixer at full speed.

Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.

Beat 7 to 8 minutes after the last addition of the gelatin.

Add vanilla.

Pour into a well greased 7 x 9 inches pan and chill thoroughly.

Dust hands with cornstarch.

Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2

hour on waxed paper.

Pour melted milk chocolate over eggs

and let set.

Refrigerate for easier handling.

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