What is Sweet Easter Bread?
Quick (no waiting for the dough to rise), Croatian traditional Easter braid-shaped sweet bread with a delicious filling of almonds and apricot jam.
Recipe Intro
This is the traditional Croatian Easter bread known for its distinctive braid shape. However, instead of the typical brioche texture, it features a delicious filling of apricot jam and almonds, rolled up to create a unique twist. This inspiration comes from another beloved Croatian festive treat, the walnut roll bread.
It has a hint of festive Stollen bread/cake flavour, infused with almonds in the dough and the filling. No yeast – no long wait! You will love this sweet bread!
Sweet Easter bread is deeply symbolic, representing central aspects of the Easter narrative like resurrection, new beginnings, and the communal sharing of bread in Christian traditions. Typically shaped into round or braid loaves and/or decorated with ornate designs, it embodies these spiritual themes. Often paired with dyed eggs and festive adornments, it signifies the joyous renewal of the Easter season.
Essential Ingredients and Substitutes
Dough
- flour – use plain white flour for the best results. You can mix it with some whole wheat flour for a nuttier flavour, but it may result in a denser texture.
- sour cream – Adds richness and moisture to the dough, you can use low-fat or full-fat. Greek yoghurt can be used as a substitute for sour cream. Alternatively, buttermilk or plain yoghurt can also work.
- milk – use semi-skimmed or full fat. Dairy-free alternatives like almond, soy, or coconut milk are suitable substitutes. However, keep in mind that this may alter the flavour slightly.
- almonds – Almonds should be finely ground, with the option to reserve some chopped for decorating the bread after baking. While walnuts, pecans, or hazelnuts are perfect substitutes, they won’t give the distinctive stollen flavour.
- eggs – Eggs play a crucial role in this recipe, providing structure, moisture, and richness to the dough. Their binding properties contribute to the smooth texture and golden crust.
- sugar – Use white sugar instead of brown to preserve the light colour of the dough.
Filling
- sugar – While white sugar is preferred for the dough to maintain its light colour during baking, brown sugar can be used for the filling to impart a richer flavour.
- almonds – Grind them finely before adding them to the filling. If you’d like to substitute other nuts, keep in mind that it will alter the flavour, especially if you’re aiming for a taste similar to stollen. However, walnuts are a great option for the filling as they pair perfectly with apricot jam. Additionally, poppy seeds can be a great alternative!
- milk – feel free to use the milk of your choice.
- orange blossom water – Essential for adding a special note to the filling, making it a must-have ingredient. If you can’t find it, orange zest can be used as an alternative.
- rum – Used solely for flavour, with no alcohol remaining after baking, making it suitable for children. As a substitute try Amaretto.
- honey – Add just one tablespoon for a unique touch of sweetness. It pairs perfectly with orange blossom water
- apricot jam – It complements almond filling best, with peach jam being the alternative if apricot isn’t available. If the jam is too thick, transfer it to a bowl and add 1 teaspoon of water. Mix it until it reaches the desired consistency. Water helps to thin out the jam, making it easier to spread.
How to make Sweet Easter Bread
Set the oven to 160°C and prepare a large baking tray. Brush the tray with oil and then dust it with flour, shaking off any excess.
Dough and filling
- Egg mixture: Beat the eggs with the sugar and vanilla sugar or essence until they become frothy. Then, gently fold in the sour cream. Avoid using a mixer at this point; add the sour cream and mix it in with a spatula or wooden spoon.
- Dry ingredients: Combine all the dry ingredients. Sift the flour and mix it with the baking powder, salt, grated lemon zest, and ground almonds.
- Prepare the dough: Add the beaten eggs with sour cream into the bowl with the flour and other dry ingredients, gradually pouring the milk and oil. Knead the mixture for about 7 minutes, until it forms a smooth dough. If the dough feels sticky, you can add more flour as needed. Ensure that the dough is soft and smooth before rolling it out. Leave the dough to rest 15-30 min. Please note that this dough will not rise.
- Prepare the filling: Mix warm milk with honey, sugar, orange blossom water and rum.
Shape and bake Easter bread
Preparing sweet Easter bread is easy and enjoyable. Take your time with the dough, ensuring it’s rolled out large enough for the filling. Don’t worry if it’s not a perfect rectangle—just focus on stretching it adequately. Once done, place each rolled dough piece onto the baking tray and expertly braid them together. If you’re confident, shape the braid while still working on the worktop before transferring it to the baking tray.
If the dough breaks while braiding, there’s no need to panic. Simply patch it up by gently squeezing the dough back together.
- Dough Roulades: Divide the dough into 3 equal portions. Roll and stretch each portion into a rectangular shape, aiming for approximately 40cm long and 10-15cm wide. It doesn’t need to be perfect, avoid making it round.
Spread a thin layer of apricot jam over the stretched dough, then add the almond mixture. It’s okay if it’s not completely covered; add the mixture with a tablespoon and spread it thinly. Roll the dough into a long roulade and place it on the prepared large baking tray.
Repeat the same steps with the other two dough portions. - Braid and Bake: Now that you have three long and thin roulades ready, it’s time to slowly and carefully twist the three roulades into a braid.
Beat the egg yolk and spread it over the dough using a silicone brush. This will give the bread a golden brown colour as it bakes.
Place it in the preheated oven and bake for 35-40 minutes.
In the last 5 minutes, remove it from the oven, spread a thin layer of apricot jam over the bread, and add chopped almonds on top. Then, return it to the oven to finish the baking.
How to serve Sweet Easter Bread
Slice the bread into slices approximately 1-2 cm thick. You can enjoy it warm or at room temperature. This bread is not typically served with cold meats, cheeses, or Easter eggs, like traditional brioche-style Easter bread. It has a texture similar to cake, making it ideal for Easter snacking in the afternoon. Enjoy it with a cup of tea or coffee, or simply with a cold or warm glass of milk.
Store any leftovers in an airtight container at room temperature for a few days, or freeze individual slices for longer-term storage.
Recipe Card
The Best Sweet Easter Bread
Ingredients
DOUGH
- 500 g flour
- 2 tsp baking powder
- 4 tbsp finely ground almonds
- 1/2 tsp salt
- 2 eggs
- 150 ml sour cream
- 70 g sugar
- 1 tbsp vanilla sugar or essence
- 1 tsp lemon zest
- 50 ml whole milk
- 1 tbsp oil
FILLING
- 200 g ground almonds
- 90 g sugar
- 1-2 tsp orange blossom water
- 150 ml milk
- 2 tbsp rum
- 1 tbsp honey
- 150-200 g apricot jam
OTHER
- 1-2 tbsp coarsely ground almonds for sprinkling
- 1 egg yolk for brushing
Instructions
- Preheat the oven to 190°C.
- Make dough mixture: Beat the eggs with the sugar and vanilla sugar or essence until foamy. Fold in the sour cream.
- Dry Ingredients: In a large bowl sift the flour and mix it with the baking powder, salt, grated lemon zest, and ground almonds.
- Mix: Add the beaten eggs and sour cream to the bowl with the flour and slowly mix while adding the milk and oil.
- Prepare Filling: Heat the milk with the sugar and honey over low heat. Stir in the walnuts and cook for about 3 minutes. Remove from the heat. Add the rum and orange blossom water and mix.
- Prepare dough: Knead into a smooth dough. If the dough is sticky, feel free to add extra flour. Divide the dough into 3 equal parts. Roll out each part into a rectangular shape, approx 40cm long and 10-15cm wide.
- Add Filling: Spread each piece with apricot jam and the walnut mixture. Then roll up each piece like a Swiss roll, lengthwise. Grease and flour a large baking tray and carefully transfer all three "roulades" to the tray. Make a simple braid.
- Baking: Brush the braid with the egg yolk. Place in the preheated oven and bake for 35-40 minutes, covered with foil. In the last 5, remove from the oven, spread some apricot jam in the middle of the braid, sprinkle with coarsely ground almonds, and return to the oven.
Notes
Do you have a favourite bread shape?
I’m curious about the bread shapes popular in your country. Do you have a traditional Easter or other festive bread in a special shape, perhaps with a delicious filling, sweet or savoury? Share your thoughts in the comments below. If you try this recipe, I’d love to hear how it turned out!
bon appétit!