Pull-Apart Easter Blossom Bread Recipe
A rich eggy dough is twisted into pretty flowers, then filled with jam and drizzled with lemon glaze for an Easter bread that will become a new tradition at your house. Pull it apart into petals to serve. Be sure to look at the pictures for how it is formed.
Awesome. Dough was easy to work with, rose beautifully. I had oranges, not lemons, so used orange zest and juice. It was excellent; went very well with the lekvar/prune butter and cream cheese filling I used in it. Also, made it ahead by shaping the dough and placing it in the fridge for the final rise. That worked well, but give the dough an hour to come to room temp before you cook it. I didn't, and had to cook it for 12 extra minutes.
When I looked at this bread, I was expecting to eat a pastry but when I ate it, it was more like a dinner roll with the drizle of sugar and jam. I would use the dough recipe again because it is very tasty for a roll. The shape is wonderfull! it came out just like in the picture or even better!!! I am going to use this shape again for sure. Thank you so much for this beautiful presentation.
This is DELISH! Great job Sarah-May. Your instructions were easy to follow and it made a beautiful, tasty bread. I will definitely be making this again.
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A rich yeast bread is braided and decorated with raw eggs before baking. Dying the eggs beforehand adds a festive touch to the finished bread.
Feast your eyes on the collection "Breads" by SweetCravings.
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