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Pull-Apart Easter Blossom Bread
Pull-Apart Easter Blossom Bread
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
230 minutes
Indulge in this decadent Easter bread filled with twisted flowers, sweet jam, and zesty lemon glaze.
Ingredients:
  • 6 cups all-purpose flour, or more if needed (divided)
  • 1 tablespoon rapid rise yeast
  • 0.5 cup white sugar
  • 0.5 cup unsalted butter
  • 1.75 cups milk
  • 3 eggs, beaten
  • 1 lemon, zested and juiced
  • 1 egg yolk
  • 1 tablespoon water
  • 0.5 cup seedless raspberry jam
  • 1 cup confectioners' sugar
Instructions:
  • Combine 4 cups of flour with yeast, white sugar, and salt in a large bowl. Gently warm unsalted butter and milk in a saucepan on low heat until it reaches about 110 degrees F (43 degrees C).
  • Whisk a portion of the butter-milk mixture into beaten eggs, then combine all with the remaining milk mixture. Add lemon zest to the liquid ingredients, reserving the lemon juice. Combine liquid ingredients with flour mixture until well mixed.
  • Add flour until the dough is soft. Transfer dough to a floured surface and knead until smooth and elastic for 8 to 10 minutes. Place dough in an oiled bowl, ensuring it's lightly covered with oil. Cover the bowl with plastic wrap and let it rise in a warm place until doubled, about 1 hour. Gently punch down the dough and rest for 10 minutes.
  • Divide the dough in half and shape each half into a ball. Roll out one ball into a 12-inch circle on a floured surface. Place a drinking glass upside down in the center to guide you. Use a knife to cut the dough from the edge to the rim of the glass in quarters, then slice each quarter into 5 narrow wedge-shaped strips. Remove the glass, leaving the center uncut. You should have 20 narrow wedge-shaped strips around the untouched center of the dough.
  • Twist two adjacent strips together about 4 times, pinch the ends at the top to secure. Gently coil into a flower shape and arrange in the center of the circle, where the drinking glass was placed.
  • Take two adjacent strips, twist and pinch as previously instructed, then coil them into a rough round shape and place a new petal next to the center rosette. Repeat the process with the remaining 16 strips, twisting and pinching them in pairs, coiling and arranging them into 8 more petals around the center rosette. The final bread should have 9 petals surrounding the center round. Repeat these steps with the second ball of dough to create two breads.
  • Prepare your baking sheet by greasing it or lining it with parchment paper. Place the shaped breads on the baking sheet, reshaping them into rounds if necessary. Cover them with a clean kitchen towel and allow them to rise in a warm spot until almost doubled in size, for about 30 to 45 minutes.
  • Preheat your oven to 375 degrees F (190 degrees C). In a small bowl, whisk together the egg yolk and water, then brush the mixture over both pieces of bread.
  • Bake the bread in the preheated oven until beautifully golden brown, around 25 minutes. Let it cool before enjoying.
  • Gently press the center of each petal with your fingers and fill with 1/2 to 1 teaspoon of raspberry jam. Combine reserved lemon juice and confectioners' sugar to make a glaze; drizzle over both breads in thin lines. Let the glaze set before pulling the petals apart to serve.

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