25+ Irresistible Easter Brunch Sweet Recipes To Comfort Your Guest

Easter is a time for renewal, reflection, and, of course, great food.

As the flowers bloom and the weather warms up, Easter brunch provides the perfect opportunity to bring family and friends together to celebrate the season.

While savory dishes like eggs, quiches, and ham often take center stage, it’s the sweet treats that really make the meal memorable.

Whether you’re looking to bake up something classic, like a Hot Cross Bun, or trying something new, like a Lemon Poppy Seed Cake, having a variety of sweet options ensures that your guests will leave with full bellies and big smiles.

With over 25+ Easter brunch sweet recipes to choose from, you can create a dessert spread that’s as colorful as the season itself.

From fruity tarts and rich cakes to fluffy pastries and custard-filled delights, these recipes offer something for everyone.

They’re perfect for breakfast, dessert, or as an afternoon snack, bringing warmth, flavor, and a touch of sweetness to your holiday table.

25+ Irresistible Easter Brunch Sweet Recipes To Comfort Your Guest

This Easter, elevate your brunch with a variety of sweet recipes that will leave your guests asking for the recipe.

Whether you prefer fruity, chocolatey, or spicy flavors, there are 25+ Easter brunch sweet recipes to explore and enjoy.

These treats bring a burst of flavor and festive cheer to your gathering, making them an essential part of your holiday spread.

From the simplest to the most elaborate, these desserts are not only delicious but also easy to make, so you can spend more time celebrating and less time in the kitchen.

So, gather your ingredients, put on your apron, and get ready to create the perfect Easter brunch spread that everyone will remember.

Lemon Blueberry Sweet Rolls

Bright, tangy lemon and juicy blueberries combine in these soft, pillowy sweet rolls, perfect for a festive Easter brunch. The citrus glaze adds a delightful zing to every bite, making them a family favorite for spring gatherings.

Ingredients:

• Dough:
  • 3 ½ cups all-purpose flour
  • ¼ cup sugar
  • 2 ¼ tsp active dry yeast
  • ½ cup warm milk
  • 2 large eggs
  • 6 tbsp unsalted butter, softened
  • ½ tsp salt
• Filling:
  • 1 cup fresh blueberries
  • ¼ cup sugar
  • Zest of 1 lemon
• Glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions:

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add eggs, softened butter, and salt. Gradually mix in flour to form a soft dough. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
3. Roll out the dough into a rectangle. Spread blueberries evenly and sprinkle with sugar and lemon zest. Roll the dough tightly and cut into 12 equal pieces.
4. Arrange rolls in a greased baking dish. Cover and let rise for another 30 minutes.
5. Bake at 350°F (175°C) for 25 minutes until golden brown.
6. Mix powdered sugar and lemon juice to make a glaze. Drizzle over warm rolls.

Lemon Blueberry Sweet Rolls bring the best of spring to your Easter brunch. With their soft texture and fruity flavor, they’re an elegant centerpiece that will leave your guests raving. Serve warm for maximum enjoyment.

Coconut Cream Easter Bread

This soft, sweet bread is infused with coconut cream and topped with shredded coconut for a tropical twist on traditional Easter bread. Light, fluffy, and full of flavor, it’s an ideal addition to your brunch spread.

Ingredients:

• 3 cups all-purpose flour
• ½ cup sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ cup coconut cream
• ¼ cup warm milk
• 3 tbsp unsalted butter, melted
• 2 eggs
• ½ tsp salt
• ½ cup shredded coconut (for topping)

Instructions:

1. Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until bubbly.
2. Add coconut cream, melted butter, eggs, and salt. Mix in flour gradually to form a dough. Knead for 7–10 minutes until elastic.
3. Place the dough in a greased bowl, cover, and let rise for 1 hour.
4. Shape the dough into a braid or round loaf. Place on a baking sheet, cover, and let rise for 30 minutes.
5. Brush the loaf with egg wash and sprinkle with shredded coconut.
6. Bake at 350°F (175°C) for 30–35 minutes until golden brown.

Coconut Cream Easter Bread is a show-stopper that blends traditional flavors with a hint of the tropics. Its tender crumb and sweet coconut topping make it irresistible, ensuring your guests go back for seconds.

Raspberry Almond Danish Ring

This elegant Danish pastry features layers of buttery dough filled with tart raspberries and creamy almond paste, topped with a delicate almond glaze. It’s as beautiful as it is delicious, perfect for a sophisticated Easter table.

Ingredients:

• Dough:
  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 cup unsalted butter, cold and cubed
  • ¾ cup sour cream
• Filling:
  • 1 cup fresh raspberries
  • ½ cup almond paste
  • ¼ cup sugar
• Glaze:
  • 1 cup powdered sugar
  • 1 tbsp milk
  • ¼ tsp almond extract

Instructions:

1. Combine flour, sugar, and salt in a bowl. Cut in cold butter until crumbly. Stir in sour cream to form a dough. Refrigerate for 1 hour.
2. Roll out dough into a rectangle. Spread almond paste evenly, sprinkle with sugar, and top with raspberries. Roll into a log and shape into a ring.
3. Place on a baking sheet, seam side down. Cut slits around the ring and gently twist sections outward.
4. Bake at 375°F (190°C) for 25–30 minutes until golden.
5. Mix powdered sugar, milk, and almond extract for the glaze. Drizzle over the cooled Danish ring.

The Raspberry Almond Danish Ring is an impressive addition to your Easter brunch. Its buttery layers and fruity filling strike the perfect balance between indulgence and refinement, making it a crowd-pleasing delight.

Strawberry Shortcake Pancakes

Fluffy pancakes topped with fresh strawberries and whipped cream—this recipe takes the classic strawberry shortcake and transforms it into a breakfast dream. Perfect for Easter brunch, these pancakes offer a light, sweet way to start the day.

Ingredients:

• Pancake Batter:
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
• Topping:
  • 2 cups fresh strawberries, sliced
  • 2 tbsp sugar
  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar

Instructions:

1. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, milk, melted butter, and vanilla. Combine the wet and dry ingredients, stirring until just blended.
2. Heat a griddle or skillet over medium heat and grease lightly. Pour batter in 1/4 cup portions to form pancakes. Cook for 2-3 minutes on each side, or until golden brown.
3. Toss the sliced strawberries with sugar and set aside to macerate.
4. In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form.
5. Stack the pancakes, topping with macerated strawberries and a dollop of whipped cream.

Strawberry Shortcake Pancakes are the perfect blend of indulgence and lightness, making them an ideal choice for your Easter brunch. The fluffy pancakes paired with fresh strawberries and whipped cream offer a refreshing twist on a classic dessert, ensuring smiles all around the table.

Carrot Cake Cinnamon Rolls

These carrot cake cinnamon rolls combine the best of both worlds—moist, spiced carrot cake and soft, gooey cinnamon rolls. Topped with a rich cream cheese glaze, they’re a decadent yet comforting treat perfect for celebrating Easter.

Ingredients:

• Dough:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup grated carrots
• Filling:
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter, softened
• Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions:

1. In a bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until bubbly.
2. Add melted butter, eggs, cinnamon, ginger, salt, and flour to the yeast mixture. Knead into a soft dough. Stir in grated carrots and knead until combined. Cover and let rise for 1 hour.
3. Roll dough into a rectangle, then spread with softened butter. Sprinkle with brown sugar and cinnamon. Roll up tightly and cut into 12 pieces.
4. Place rolls in a greased baking dish and let rise for another 30 minutes.
5. Bake at 350°F (175°C) for 25-30 minutes until golden brown.
6. For the glaze, beat together cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Drizzle over the warm rolls.

Carrot Cake Cinnamon Rolls are an Easter brunch showstopper, combining the richness of carrot cake with the comforting appeal of cinnamon rolls. Topped with a tangy cream cheese glaze, they’re the perfect balance of spiced and sweet, making them a guaranteed crowd-pleaser.

Peach Almond Coffee Cake

This moist coffee cake features a delicate almond flavor paired with sweet peaches, making it a delightful addition to your Easter brunch spread. Topped with a crunchy almond streusel, it’s a perfect balance of textures and flavors.

Ingredients:

• Cake:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1 cup fresh peaches, diced
• Streusel:
  • 1/2 cup sliced almonds
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 1/4 cup flour

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat together butter, eggs, sour cream, and almond extract until smooth.
3. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in diced peaches.
4. Pour the batter into the prepared pan. In a small bowl, mix together the streusel ingredients and sprinkle over the batter.
5. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool before serving.

Peach Almond Coffee Cake is a wonderfully fragrant and flavorful cake that combines juicy peaches with the nutty richness of almonds. It’s light yet satisfying, making it the perfect sweet treat to complement the savory dishes at your Easter brunch. The crunchy streusel topping adds a delightful texture, ensuring every bite is a treat.

Lemon Raspberry Cheesecake Bars

These light, tangy cheesecake bars are a perfect balance of creamy, citrusy, and fruity flavors. Topped with a vibrant raspberry sauce, they bring a refreshing and sophisticated touch to your Easter brunch table.

Ingredients:

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted
• Filling:
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
• Raspberry Sauce:
  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (163°C). Grease and line a 9×9-inch baking pan.
2. For the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
3. For the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla.
4. Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly. Let cool completely.
5. For the raspberry sauce: In a saucepan, heat raspberries, sugar, and lemon juice over medium heat. Simmer for 5-7 minutes until the raspberries break down and the sauce thickens. Strain through a fine mesh sieve if desired.
6. Drizzle the raspberry sauce over the cheesecake bars before serving.

Lemon Raspberry Cheesecake Bars are the perfect springtime treat for Easter brunch. The creamy, tangy cheesecake paired with a burst of fresh raspberry sauce offers a delightful contrast of flavors, making it a sophisticated and refreshing dessert your guests will adore.

Chocolate Hazelnut Babka

This rich and indulgent chocolate hazelnut babka is the perfect sweet bread for Easter brunch. With a soft, buttery dough swirled with chocolate and hazelnuts, it’s a decadent yet comforting treat that will have everyone coming back for more.

Ingredients:

• Dough:
  • 3 ½ cups all-purpose flour
  • ¼ cup sugar
  • 2 ¼ tsp active dry yeast
  • 1 tsp salt
  • 1 cup warm milk
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract
• Filling:
  • 1 cup chocolate hazelnut spread (such as Nutella)
  • ½ cup chopped hazelnuts
• Glaze:
  • ¼ cup sugar
  • ¼ cup water

Instructions:

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add eggs, butter, salt, and vanilla to the yeast mixture. Gradually add flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth. Cover and let rise for 1-1.5 hours, or until doubled in size.
3. Punch down the dough and roll it out into a 12×18-inch rectangle. Spread the chocolate hazelnut spread evenly over the dough, then sprinkle with chopped hazelnuts.
4. Roll the dough tightly from the long edge into a log. Cut the dough in half lengthwise, then twist the two halves together into a braid. Place the braided dough into a greased loaf pan.
5. Let the dough rise for 30-40 minutes. Bake at 350°F (175°C) for 30-35 minutes or until golden brown.
6. For the glaze, combine sugar and water in a small saucepan. Bring to a simmer until the sugar dissolves. Brush the glaze over the warm babka.

Chocolate Hazelnut Babka is a luxurious and crowd-pleasing addition to your Easter brunch. Its rich chocolate filling, buttery dough, and crunchy hazelnuts make it the perfect indulgent treat for those with a sweet tooth. Serve it warm for maximum enjoyment!

Apricot Almond Coffee Cake

This soft and tender coffee cake is infused with sweet apricots and a hint of almond, creating a perfect pairing of flavors. Topped with a buttery streusel, this cake is an ideal sweet addition to your Easter brunch table.

Ingredients:

• Cake:
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1 cup dried apricots, chopped
• Streusel:
  • ½ cup sliced almonds
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. For the cake: In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat together butter, eggs, sour cream, and almond extract until smooth. Add wet ingredients to dry ingredients and mix until combined.
3. Fold in chopped apricots. Pour the batter into the prepared pan.
4. For the streusel: In a small bowl, mix together almonds, sugar, flour, and melted butter. Sprinkle the streusel over the batter.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Apricot Almond Coffee Cake brings a delightful combination of sweet apricots and fragrant almonds to your Easter brunch. Its tender crumb and buttery streusel topping make it a perfect choice for a delicious and visually appealing treat that everyone will enjoy.

Strawberry Shortcake Muffins

These strawberry shortcake muffins are a twist on the classic dessert, featuring light, fluffy muffins with chunks of fresh strawberries and a buttery, sweet crumb topping. They’re perfect for a brunch treat, combining the flavor of strawberry shortcake in an easy-to-eat form.

Ingredients:

• Muffins:
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups fresh strawberries, chopped
• Topping:
  • 2 tbsp sugar
  • 2 tbsp unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
4. Spoon the batter into the muffin cups, filling them about ¾ of the way full.
5. For the topping: Brush the tops of the muffins with melted butter and sprinkle with sugar.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Strawberry Shortcake Muffins offer the best of both worlds—a moist, fluffy muffin with the sweet, fruity taste of strawberry shortcake. These are a perfect addition to your Easter brunch table, bringing a burst of freshness and sweetness that will impress your guests.

Cinnamon Roll Coffee Cake

This cinnamon roll coffee cake combines the best features of a cinnamon roll and a classic coffee cake. With layers of cinnamon sugar and a soft, buttery cake, it’s the ultimate indulgent treat that pairs wonderfully with your Easter morning coffee.

Ingredients:

• Cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
• Cinnamon Filling:
  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter, melted
• Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or square baking dish.
2. For the cake: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat together butter, sugar, eggs, and vanilla extract until smooth. Add the dry ingredients and sour cream, mixing until just combined.
3. For the cinnamon filling: In a small bowl, combine brown sugar and cinnamon. Spread half of the cake batter into the prepared pan, then sprinkle the cinnamon mixture evenly over the top. Add the remaining batter and swirl the filling with a knife to create a marbled effect.
4. For the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Add cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the cake.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Cinnamon Roll Coffee Cake is a show-stopping dessert with all the flavors of a cinnamon roll but in an easy-to-serve coffee cake form. Its buttery layers, cinnamon sugar swirl, and sweet streusel topping make it an irresistible choice for Easter brunch.

Carrot Cake Pancakes

Carrot cake in pancake form? Yes, please! These carrot cake pancakes are soft, spiced, and full of grated carrots, offering all the flavors of carrot cake in a breakfast-friendly dish. Topped with a dollop of cream cheese frosting, they’re a perfect sweet treat for your Easter morning.

Ingredients:

• Pancakes:
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 egg
  • 1 ¼ cups milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • ½ cup chopped walnuts (optional)
• Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1 tbsp butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, beat the egg, milk, melted butter, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts, if using.
3. Heat a griddle or large skillet over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
4. For the cream cheese frosting: In a medium bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
5. Serve the pancakes warm, topped with a dollop of cream cheese frosting and additional walnuts, if desired.

Carrot Cake Pancakes are a delightful way to enjoy the flavors of carrot cake for breakfast. The soft, spiced pancakes, combined with the rich cream cheese frosting, make them a decadent and satisfying Easter brunch dish that everyone will love.

Lemon Poppy Seed Bread

This Lemon Poppy Seed Bread is a light, zesty treat perfect for Easter brunch. The combination of fresh lemon zest, tangy lemon juice, and crunchy poppy seeds makes for a refreshing and flavorful bread that pairs wonderfully with a cup of coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp poppy seeds
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1/3 cup vegetable oil
• 1 cup buttermilk
• Zest of 1 lemon
• 3 tbsp fresh lemon juice
• ½ cup powdered sugar (for glaze)
• 1 tbsp fresh lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. In a large bowl, beat together sugar, eggs, vanilla extract, and lemon extract. Add the vegetable oil, buttermilk, lemon zest, and lemon juice, mixing until well combined.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

Lemon Poppy Seed Bread is a bright and flavorful addition to your Easter brunch spread. Its light texture, combined with the citrusy zing from the lemon and the crunch of poppy seeds, makes it a refreshing yet indulgent treat that will elevate your gathering.

Chocolate Covered Strawberry Tart

This Chocolate Covered Strawberry Tart is a stunning dessert that combines the elegance of a tart with the sweetness of chocolate and fresh strawberries. It’s a perfect choice for Easter, offering both a visual treat and a delectable combination of rich chocolate and juicy strawberries.

Ingredients:

• For the crust:
  • 1 ½ cups all-purpose flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tbsp cold water
• For the filling:
  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  • 1 tsp vanilla extract
• For the topping:
  • 1 lb fresh strawberries, hulled and sliced
  • 1 oz white chocolate, melted (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C). To make the crust, combine flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together, adding cold water as needed.
2. Press the dough into the bottom and sides of a tart pan. Bake for 15-20 minutes, or until golden brown. Allow the crust to cool completely.
3. For the filling, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chopped chocolate in a heatproof bowl and let sit for 2 minutes. Stir until the chocolate is fully melted and the mixture is smooth. Add vanilla extract and stir to combine.
4. Pour the chocolate filling into the cooled tart crust and refrigerate for at least 2 hours, or until set.
5. Arrange the fresh strawberries on top of the chilled chocolate filling. Drizzle with melted white chocolate for a finishing touch.

The Chocolate Covered Strawberry Tart is a showstopper dessert with its creamy chocolate filling, crispy crust, and fresh, juicy strawberries. It’s a sophisticated yet simple dessert that will leave your guests in awe, making it the perfect addition to your Easter brunch celebration.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat that’s spiced and sweet with a cross-shaped icing on top. Soft and pillowy with a hint of cinnamon and nutmeg, these buns are perfect for serving with butter and jam at your Easter brunch.

Ingredients:

• ¾ cup warm milk
• 2 tbsp active dry yeast
• ¼ cup sugar
• 4 cups all-purpose flour
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup unsalted butter, softened
• 1 large egg
• 1 ¼ cups currants or raisins
• 1 tsp vanilla extract
• 1 tbsp milk (for cross)
• ¼ cup powdered sugar (for icing)

Instructions:

1. In a small bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes, or until frothy.
2. In a large bowl, mix flour, salt, cinnamon, and nutmeg. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir until a dough forms. Knead the dough for 8-10 minutes, or until smooth and elastic.
3. Add currants or raisins and knead until evenly distributed. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
4. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a baking sheet. Let rise for 30-40 minutes.
5. For the cross: Mix 1 tablespoon of milk with powdered sugar to form a thick icing. Pipe a cross over each bun.
6. Bake for 20-25 minutes, or until golden brown. Cool slightly before serving.

Hot Cross Buns are a traditional and comforting Easter treat that is perfect for brunch. The soft, spiced buns paired with the sweet icing cross make them a lovely, nostalgic choice for any holiday celebration. The aroma of cinnamon and nutmeg wafting from the oven is sure to entice your guests and make this recipe a hit at your Easter table.

Note: More recipes are coming soon!