50+ Sweet and Savory Easter Sourdough Recipes for Every Occasion

Easter is a time for family gatherings, festive meals, and, of course, delicious treats.

Whether you’re hosting a brunch or simply looking to add a special touch to your holiday table, Easter-themed sourdough recipes offer a perfect blend of tradition and creativity.

The slightly tangy flavor of sourdough pairs wonderfully with both sweet and savory dishes, making it the ideal bread choice for your Easter feast.

From fluffy hot cross buns to rich, braided Easter breads, sourdough can be transformed into a variety of delightful recipes that will impress your guests and elevate your celebrations.

In this blog, we’ve compiled over 50 fantastic Easter sourdough recipes that are easy to make, full of flavor, and guaranteed to bring warmth and joy to your holiday table.

50+ Sweet and Savory Easter Sourdough Recipes for Every Occasion

Sourdough offers endless possibilities when it comes to creating beautiful and delicious Easter breads.

From sweet, fruit-filled loaves to savory, herbed creations, sourdough can be customized to suit any taste or tradition.

Whether you’re an experienced baker or just starting with your sourdough journey, these 50+ Easter sourdough recipes will inspire you to create the perfect bread for your holiday celebration.

Enjoy the process of baking, and don’t forget to share the love and the bread with those around you.

Sourdough Hot Cross Buns

Sourdough hot cross buns are a festive and delicious treat perfect for Easter gatherings. The natural leavening of sourdough gives these buns a light, slightly tangy flavor that contrasts beautifully with the sweetness of dried fruit and the warm spices. The traditional cross on top adds a special touch for Easter, making them both flavorful and visually appealing.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup milk (warm)
• 1/4 cup sugar
• 1/2 cup unsalted butter (softened)
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3 cups all-purpose flour
• 1 egg
• 1/2 cup currants or raisins
• 1/4 cup chopped candied ginger (optional)
• 1/4 cup lemon zest
• 1 egg (for egg wash)

For the Cross:

• 1/4 cup flour
• 1/4 cup water

Instructions:

1. In a large bowl, mix the warm milk, sugar, and sourdough starter. Let it sit for 10 minutes to activate.
2. Add the softened butter, egg, salt, cinnamon, nutmeg, and flour to the mixture. Mix until a dough forms.
3. Knead the dough for 10 minutes until smooth, then fold in the currants, candied ginger, and lemon zest. Cover the dough and let it rise for 4-6 hours, or until doubled in size.
4. Punch the dough down, divide it into 12 equal portions, and shape them into buns. Place them on a parchment-lined baking sheet.
5. Preheat the oven to 350°F (175°C). Allow the buns to rise for another 2 hours.
6. For the cross, mix flour and water to create a thick paste. Transfer it to a piping bag and pipe crosses over the buns.
7. Brush the buns with an egg wash and bake for 20-25 minutes, or until golden brown.
8. Let the buns cool slightly before serving.

These sourdough hot cross buns are the perfect blend of tradition and modern flavor. The tangy sourdough starter elevates the typical sweetness of the buns, making them even more delightful. Whether served for breakfast, as a snack, or as part of an Easter brunch spread, they will surely be a hit with family and friends. The homemade touch of the cross and the fragrant spices make this recipe a truly special Easter treat.

Sourdough Easter Bread (Tsoureki)

Tsoureki is a traditional Greek Easter bread known for its rich, buttery texture and braided form. This version uses a sourdough starter, which imparts a slightly tangy flavor that balances out the sweetness. Often flavored with orange zest and a hint of mastic, this festive bread is often served with dyed red eggs, making it a beloved centerpiece for Easter celebrations.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup milk (warm)
• 1/4 cup sugar
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground mahleb (or substitute with almond extract)
• 1 tsp ground cinnamon
• 1/4 tsp ground mastic (optional)
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup candied orange peel (optional)
• 2 red-dyed eggs (for decoration)

Instructions:

1. In a bowl, combine the warm milk, sugar, and sourdough starter. Stir and let sit for 10 minutes to activate.
2. Add the eggs, softened butter, vanilla extract, mahleb, cinnamon, and mastic (if using) to the starter mixture. Mix to combine.
3. Gradually add the flour and salt, mixing until a dough forms. Knead the dough for 10 minutes until smooth and elastic.
4. Cover the dough and let it rise for 4-6 hours or until doubled in size.
5. Punch the dough down and divide it into three equal portions. Roll each portion into a long strand and braid them together to form a loaf.
6. Place the braided dough on a baking sheet, and tuck the dyed red eggs into the braid. Let the dough rise for another 2 hours.
7. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown.
8. Let the bread cool before slicing.

Sourdough Tsoureki is a truly special bread that embodies the spirit of Easter with its beautiful braided design and rich, fragrant flavors. The use of sourdough starter makes this version unique, giving the bread a depth of flavor that complements its sweet, buttery texture. Enjoy this bread fresh out of the oven or toasted for breakfast with a dollop of honey for an extra special treat. It’s an ideal way to celebrate Easter with a touch of tradition and flavor.

Sourdough Easter Challah

Challah, a Jewish braided bread traditionally enjoyed on special occasions, is transformed here with a sourdough starter. This recipe infuses the classic challah with a delightful tanginess, while still maintaining the soft, fluffy texture that makes it a favorite for holiday meals. The golden crust and tender interior make this bread perfect for Easter brunch, served alongside eggs or fruit spreads.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 egg (for egg wash)
• Sesame seeds (optional)

Instructions:

1. In a bowl, combine the warm water, sugar, and sourdough starter. Stir and let sit for 10 minutes.
2. Add the oil, eggs, and salt, and mix until smooth. Gradually add the flour, one cup at a time, mixing to form a dough.
3. Knead the dough for 10-15 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
4. Punch down the dough, divide it into three equal portions, and roll them into long strands. Braid the strands together to form the challah loaf.
5. Place the braided dough on a baking sheet, cover, and let it rise for another 2 hours.
6. Preheat the oven to 375°F (190°C). Brush the challah with an egg wash and sprinkle with sesame seeds, if desired.
7. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let the bread cool on a wire rack before slicing.

Sourdough challah brings a delightful twist to a traditional favorite. The tangy notes from the sourdough starter balance the sweet, egg-rich dough, creating a uniquely flavorful bread that is perfect for Easter feasts. Whether served with a drizzle of honey, used for French toast, or simply enjoyed with butter, this bread is sure to become a cherished part of your Easter traditions. Its golden crust and soft, fluffy interior will make it a standout centerpiece at any holiday meal.

Sourdough Easter Brioche Rolls

Sourdough brioche rolls are a rich, buttery, and slightly tangy variation of traditional brioche, perfect for Easter brunch or dinner. The lightness of the rolls combined with the deep, sweet flavor makes them ideal for pairing with honey butter, jam, or as a base for sandwiches. Their soft, pillowy texture and subtle sourdough flavor elevate them into a crowd-pleasing treat for the holiday season.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, mix the warm milk, sugar, and sourdough starter. Let it sit for 10 minutes to activate.
2. Add the softened butter, eggs, and salt to the starter mixture. Stir to combine.
3. Gradually add the flour, mixing until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and allow it to rise for 4-6 hours or until it doubles in size.
5. Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased 9×13-inch baking dish.
6. Cover and let the rolls rise for an additional 1-2 hours, until they have puffed up.
7. Preheat the oven to 350°F (175°C). Brush the tops of the rolls with an egg wash.
8. Bake the rolls for 20-25 minutes, or until golden brown.
9. Let them cool slightly before serving.

Sourdough brioche rolls are a luxurious addition to your Easter spread. The buttery, tender texture paired with the tangy notes from the sourdough starter makes these rolls a standout. They are perfect on their own, or you can use them to complement a variety of spreads and fillings. Whether enjoyed at brunch or dinner, these rolls will add a touch of elegance to your holiday table, making them a memorable Easter treat.

Sourdough Easter Cinnamon Braid

Sourdough cinnamon braid combines the irresistible flavor of cinnamon rolls with the unique tang of sourdough, all braided into a beautiful and festive loaf. This sweet bread is perfect for Easter morning or any holiday gathering, with its warm, spicy aroma and soft, fluffy texture. The addition of the sourdough starter brings a depth of flavor that makes this braided bread truly special.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup milk (warm)
• 1/2 cup sugar
• 1/2 cup unsalted butter (softened)
• 3 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 egg
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon (for filling)
• 1 tbsp melted butter (for brushing)

Instructions:

1. In a bowl, combine warm milk, sugar, and sourdough starter. Stir and let sit for 10 minutes.
2. Add the softened butter, egg, salt, cinnamon, and nutmeg to the mixture. Gradually add the flour, mixing until a dough forms.
3. Knead the dough for 10 minutes until it is smooth and elastic. Cover and let it rise for 4-6 hours or until doubled in size.
4. Punch down the dough and roll it out into a rectangle on a floured surface.
5. Brush the dough with melted butter, then sprinkle the brown sugar and cinnamon over the top.
6. Roll the dough tightly and cut it into three long strips. Braid the strips together and place them on a greased baking sheet.
7. Cover the braid and let it rise for another 1-2 hours.
8. Preheat the oven to 350°F (175°C). Brush the top of the braid with a little more melted butter.
9. Bake for 25-30 minutes, or until golden brown.
10. Allow the cinnamon braid to cool before slicing.

Sourdough cinnamon braid is a perfect mix of sweet and savory, ideal for a holiday brunch or afternoon tea. The tanginess from the sourdough balances the sweetness of the cinnamon and brown sugar filling, making each bite both flavorful and satisfying. The braided shape adds a visually stunning element to your Easter table. This bread is not only a treat for the taste buds but also a beautiful centerpiece that will impress your guests.

Sourdough Lemon Poppy Seed Bread

Sourdough lemon poppy seed bread is a light and refreshing option for Easter gatherings. The combination of tart lemon, aromatic poppy seeds, and the subtle tang from the sourdough starter creates a wonderfully balanced flavor. This slightly sweet, moist bread is perfect for serving at brunch, as a snack, or as a unique gift for loved ones during the holiday season.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup sugar
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1/2 cup milk
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.
3. Add the sourdough starter, milk, lemon zest, and lemon juice. Stir to combine.
4. In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough lemon poppy seed bread is a delightful and bright addition to any Easter celebration. The tang from the sourdough pairs wonderfully with the zesty lemon and poppy seeds, making for a refreshing and unique treat. Whether you serve it alongside other Easter breads or enjoy it on its own, this loaf is sure to stand out with its vibrant flavors and moist, tender crumb. It’s a perfect choice for those looking for a sweet, citrusy option that feels both indulgent and refreshing.

Sourdough Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, and when made with sourdough, they take on a tangy depth of flavor that perfectly complements the sweet spiced dough. These soft, fluffy buns are typically topped with a cross, symbolizing the Easter holiday. The combination of currants or raisins and the aromatic spices makes them an irresistible addition to any Easter brunch or meal. This sourdough version enhances the traditional recipe with a naturally fermented flavor that sets them apart from typical yeast buns.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup milk (warm)
• 1/4 cup sugar
• 1/4 cup butter (melted)
• 2 large eggs
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups all-purpose flour
• 1 cup mixed dried fruit (currants, raisins, or sultanas)
• 1/4 cup water (for cross)
• 1/4 cup flour (for cross)
• 1 tbsp milk (for glaze)
• 1 tbsp sugar (for glaze)

Instructions:

1. In a large bowl, combine warm milk, sugar, and sourdough starter. Let it sit for about 10 minutes.
2. Add melted butter, eggs, salt, cinnamon, and nutmeg. Stir until combined.
3. Gradually add the flour, mixing until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
4. Fold in the dried fruit and knead gently to incorporate.
5. Cover the dough and let it rise for 4-6 hours or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch the dough down, then divide it into 12 equal portions and shape them into buns. Arrange the buns in a greased baking dish.
7. Allow the buns to rise for another 1-2 hours, until puffed up.
8. For the cross, mix the water and flour together into a thick paste. Transfer to a piping bag and pipe a cross over each bun.
9. Bake for 20-25 minutes or until golden brown.
10. While the buns are baking, make the glaze by heating the milk and sugar in a small pan until the sugar dissolves.
11. Brush the buns with the glaze as soon as they come out of the oven.

Sourdough hot cross buns are a deliciously soft and tangy take on the classic Easter treat. The natural sourdough flavor complements the sweet spices and dried fruit, making them even more flavorful. With their golden brown crust and signature cross, these buns are not only delicious but also visually appealing. Serve them warm, fresh out of the oven, for an unforgettable addition to your Easter breakfast or brunch.

Sourdough Carrot Cake Loaf

Sourdough carrot cake loaf is a unique twist on the traditional carrot cake, utilizing sourdough starter to add complexity and moisture to the batter. With the sweetness of carrots, the warmth of cinnamon, and the tang of sourdough, this cake loaf is a perfect Easter dessert. It’s not too heavy but full of flavor, with a tender crumb and an inviting aroma. The cream cheese frosting on top adds the finishing touch, making it a treat everyone will love.

Ingredients:

• 1 cup active sourdough starter
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the frosting:

• 8 oz cream cheese (softened)
• 1/4 cup butter (softened)
• 1 tsp vanilla extract
• 2 cups powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sourdough starter, sugar, oil, eggs, and vanilla extract.
3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the grated carrots, nuts, and raisins (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before frosting.
9. For the frosting, beat together the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until fluffy.
10. Spread the frosting over the cooled carrot cake loaf.

Sourdough carrot cake loaf offers a delightful twist on a beloved classic. The sourdough starter brings a subtle tang that enhances the natural sweetness of the carrots and spices, creating a moist and flavorful cake. Topped with a smooth cream cheese frosting, this loaf makes an elegant and delicious dessert for Easter. It’s perfect for those who want something a little different yet still traditional, and its texture and flavor will undoubtedly make it a hit with your guests.

Sourdough Lemon Meringue Pie Bread

Sourdough lemon meringue pie bread is a creative fusion of two beloved desserts—lemon meringue pie and sourdough bread. The bread features a tangy lemon filling with a soft, buttery crust and a light, airy meringue topping. The sourdough adds complexity and depth to the flavor, turning this dessert into something truly special for Easter. This bread makes an impressive and unique centerpiece for any holiday gathering.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup sugar
• 1/2 cup butter (softened)
• 2 eggs
• 1/2 cup lemon juice
• 1 tbsp lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 tsp vanilla extract

For the meringue:

• 2 egg whites
• 1/4 cup sugar
• 1/4 tsp cream of tartar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan.
2. In a large bowl, combine the sourdough starter, sugar, butter, and eggs. Stir until well blended.
3. Add the lemon juice, lemon zest, flour, baking powder, salt, milk, and vanilla extract. Mix until a smooth dough forms.
4. Pour the dough into the prepared pie pan, smoothing the top.
5. For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
6. Spread the meringue over the dough, creating a thick layer on top.
7. Bake for 20-25 minutes, or until the meringue is golden brown.
8. Allow the bread to cool completely before slicing and serving.

Sourdough lemon meringue pie bread is an unexpected and delightful twist on a traditional favorite. The tangy lemon filling and light, fluffy meringue complement the sourdough base, creating a unique and refreshing flavor profile. Perfect for Easter, this bread is not only a conversation starter but also a delicious dessert that combines the best of both worlds. Its balance of sweetness, tartness, and lightness makes it a perfect treat for those looking for something out of the ordinary this holiday season.

Sourdough Cinnamon Roll Bread

Sourdough cinnamon roll bread is a sweet and indulgent Easter treat that combines the soft, pillowy texture of cinnamon rolls with the depth of flavor from sourdough. This bread is rich with buttery swirls of cinnamon and sugar, topped with a drizzle of sweet glaze. It makes for a perfect breakfast or dessert, adding a touch of luxury to your Easter brunch. The tanginess from the sourdough starter elevates the sweetness, giving this bread a unique and delightful twist on the classic cinnamon roll.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup brown sugar (for filling)
• 2 tbsp ground cinnamon (for filling)
• 1/4 cup butter (melted, for filling)

For the glaze:

• 1 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. In a large mixing bowl, combine warm milk, sugar, and sourdough starter. Let it sit for 5-10 minutes to activate the starter.
2. Add the softened butter, eggs, and vanilla extract to the mixture, then stir until combined.
3. Gradually add the flour and salt, mixing until a dough forms. Knead for about 10 minutes until the dough becomes smooth and elastic.
4. Cover the dough and let it rise for 4-6 hours, or until doubled in size.
5. Once the dough has risen, roll it out into a large rectangle on a floured surface.
6. Spread the melted butter over the dough, then sprinkle the cinnamon and brown sugar mixture on top.
7. Roll the dough up tightly into a log, then cut into 12 equal slices.
8. Place the cinnamon rolls into a greased baking dish and let them rise for another 1-2 hours.
9. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown.
10. For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls.

Sourdough cinnamon roll bread is an indulgent, melt-in-your-mouth treat that brings together the best qualities of cinnamon rolls and sourdough bread. The sweet, buttery filling pairs perfectly with the tangy sourdough, creating a complex flavor profile. Topped with a sugary glaze, these rolls are perfect for Easter breakfast or dessert. Their rich texture and irresistible flavor make them a showstopper that will have your guests asking for seconds!

Sourdough Lemon Blueberry Bread

Sourdough lemon blueberry bread is a fresh and fruity twist on traditional Easter bread. The zesty lemon flavor paired with sweet, juicy blueberries creates a perfect balance of tart and sweet, while the sourdough starter gives the bread a light, airy texture. This quick and easy recipe can be whipped up for Easter morning or served as a light dessert after the main meal. The burst of fresh fruit and the brightness of lemon make it an ideal springtime treat.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1/2 cup milk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (or frozen)
• 1 tbsp flour (to coat the blueberries)

For the glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the sourdough starter, sugar, oil, eggs, and milk. Stir until smooth.
3. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the lemon juice and blueberries (coat the blueberries with 1 tbsp of flour to prevent them from sinking to the bottom).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. While the bread is cooling, mix the powdered sugar and lemon juice to create the glaze.
9. Drizzle the glaze over the cooled bread.

Sourdough lemon blueberry bread offers the perfect blend of bright citrus flavor and sweet, juicy blueberries. The addition of sourdough provides a light and fluffy texture that is perfect for a springtime treat. This bread is a refreshing addition to your Easter spread and can easily become a new favorite. Whether served for breakfast, dessert, or as a snack, the tangy-sweet combination of lemon and blueberries will surely please everyone at the table.

Sourdough Easter Bread (Italian-style)

Sourdough Easter bread is a traditional Italian bread often baked for the Easter holiday. This soft, slightly sweet bread is typically decorated with colorful eggs, symbolizing new life. The addition of sourdough starter adds a delightful tang and richness to the dough, giving it a more complex flavor than traditional yeast-based versions. The braided shape and vibrant eggs make it a beautiful centerpiece for any Easter celebration, while the flavor and texture make it a delicious treat.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 1/4 cup sugar
• 1/4 cup olive oil
• 2 large eggs
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground anise (optional)
• 2 hard-boiled eggs (for decoration)
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine the warm water, sugar, and sourdough starter. Let it sit for 10 minutes to activate the starter.
2. Add the olive oil, eggs, and salt to the mixture, then stir to combine.
3. Gradually add the flour, mixing until a dough forms. Knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
5. Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long strand and braid them together to form a loaf.
6. Place the loaf on a greased baking sheet. Gently press the hard-boiled eggs into the dough at intervals, securing them in place.
7. Cover the dough and let it rise for another 1-2 hours.
8. Preheat the oven to 375°F (190°C).
9. For the egg wash, beat the remaining egg and brush it over the top of the bread.
10. Bake for 25-30 minutes or until golden brown and cooked through.
11. Let the bread cool before slicing and serving.

Sourdough Easter bread is not only visually striking with its colorful eggs and braided form, but it also delivers a rich, slightly sweet flavor that will complement your holiday meal. The addition of sourdough starter brings an extra layer of flavor that elevates this traditional Italian recipe. Perfect for sharing with family and friends, this bread is a true celebration of Easter, symbolizing new life and renewal. Whether you serve it as a centerpiece or as a delicious treat, it will undoubtedly be a memorable part of your holiday gathering.

Sourdough Hot Cross Buns

Sourdough hot cross buns are a delicious and traditional Easter treat that combines the tangy flavor of sourdough with the sweetness of spices, currants, and a light, fluffy texture. Hot cross buns are typically associated with Good Friday but can be enjoyed throughout the Easter season. The cross on top, made from icing, represents the crucifixion, while the sweet, spiced dough makes these buns a delightful part of any holiday meal. These sourdough buns bring a modern twist to the classic recipe by incorporating sourdough starter for added flavor and texture.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup butter (softened)
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 4 cups all-purpose flour
• 1 1/2 cups currants or raisins
• 1 tbsp lemon zest
• 1/2 cup warm water
• 2 tsp active dry yeast (optional for quicker rise)
• 1 egg (for egg wash)
• 1/4 cup powdered sugar (for cross icing)

Instructions:

1. In a large bowl, combine warm milk, sugar, and sourdough starter. Mix and let sit for about 10 minutes to activate the starter.
2. Add the softened butter, eggs, cinnamon, nutmeg, salt, and lemon zest. Stir to combine.
3. Gradually add the flour, mixing until a dough forms. Knead the dough for 8-10 minutes, adding currants or raisins as you knead.
4. Place the dough in an oiled bowl, cover, and let it rise for 4-6 hours or until doubled in size.
5. After rising, punch the dough down and divide it into 12 equal pieces. Roll each piece into a ball and place on a greased baking sheet.
6. Preheat the oven to 375°F (190°C). While waiting for the oven, let the buns rise for an additional 1-2 hours.
7. Beat the egg and brush it over the tops of the buns for a golden finish.
8. Bake for 18-20 minutes or until golden brown.
9. Once the buns have cooled, mix powdered sugar and water to make a thick icing. Pipe a cross on top of each bun.
10. Serve warm or at room temperature.

Sourdough hot cross buns are a perfect way to celebrate Easter with a flavorful and fragrant bread. The tangy sourdough base pairs wonderfully with the spices and dried fruit, creating a soft and sweet treat. The icing cross is a classic feature that adds both a decorative and symbolic touch. These buns are perfect for an Easter breakfast or as a treat to share with family and friends throughout the holiday.

Sourdough Brioche Easter Bread

Sourdough brioche Easter bread is a rich, buttery bread that adds elegance and flavor to your Easter celebrations. With its tender crumb and delicate sweetness, this bread is perfect for brunch or a festive meal. The sourdough starter gives the brioche a subtle tang, while the eggs and butter create a luxurious texture. You can decorate it with colored eggs or braided into intricate shapes to make it a beautiful centerpiece for the table. This is an indulgent yet easy-to-make bread that will become a family favorite.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1 1/2 tsp salt
• 3 1/2 cups all-purpose flour
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 egg (for egg wash)
• Colored hard-boiled eggs (optional, for decoration)

Instructions:

1. In a large bowl, combine warm milk, sugar, and sourdough starter. Mix and allow it to activate for about 10 minutes.
2. Add the softened butter, eggs, vanilla extract, and lemon zest to the mixture. Stir until combined.
3. Gradually add the flour and salt, mixing to form a dough. Knead the dough for 10-12 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rise for 4-6 hours, or until doubled in size.
5. Punch the dough down, then divide it into three equal pieces. Roll each piece into a long strand and braid them together to form a loaf.
6. Carefully place the braided dough into a greased loaf pan or on a baking sheet.
7. If using, gently press the colored eggs into the dough, creating small indentations.
8. Cover the dough and let it rise for 1-2 hours.
9. Preheat the oven to 375°F (190°C). Brush the loaf with a beaten egg for a golden finish.
10. Bake for 30-35 minutes or until the bread is golden brown and cooked through.
11. Let the bread cool before serving.

Sourdough brioche Easter bread offers a perfect balance of richness and flavor, enhanced by the tangy depth of sourdough. The light, fluffy texture makes it perfect for a festive Easter meal, and the option to decorate with colored eggs adds a beautiful and symbolic touch. Whether you choose to serve it for brunch or as an elegant centerpiece, this bread is sure to impress your guests with its delightful flavor and stunning appearance.

Sourdough Easter Braid with Apricots and Almonds

This sourdough Easter braid is a visually striking and flavorful bread that features the sweetness of dried apricots and the richness of almonds. The braided shape makes it a perfect centerpiece for any Easter table, while the combination of fruit and nuts gives it a deliciously complex flavor. The sourdough starter adds a slight tang that contrasts beautifully with the sweet, fruity filling, making this bread a festive and memorable addition to your holiday celebrations.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup warm water
• 1/4 cup sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup dried apricots (chopped)
• 1/2 cup sliced almonds
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions:

1. In a large bowl, combine warm water, sugar, and sourdough starter. Stir and let it sit for 10 minutes to activate the starter.
2. Add softened butter, eggs, salt, and cinnamon to the mixture. Mix until combined.
3. Gradually add flour to the dough, mixing until it forms a smooth, elastic texture. Knead for about 10 minutes.
4. Add chopped apricots and sliced almonds to the dough and knead them in until evenly distributed.
5. Cover the dough and let it rise for 4-6 hours or until doubled in size.
6. Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long strand and braid them together.
7. Place the braided dough onto a greased baking sheet and let it rise for another hour.
8. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg to give it a shiny, golden finish.
9. Bake for 25-30 minutes or until golden brown.
10. Once baked, let the bread cool before dusting with powdered sugar.

Sourdough Easter braid with apricots and almonds is a festive and flavorful bread that combines the richness of almonds with the sweetness of apricots. The braided shape makes it visually stunning, while the slight tang from the sourdough starter balances out the sweetness. This bread is perfect for Easter brunch or as a lovely gift to share with friends and family. Its elegant appearance and unique flavor will make it a memorable part of your holiday celebrations.

Note: More recipes are coming soon!