50+ Delicious Easter Traditional Baking Recipes to Try This Year

Easter is a time for family, joy, and, of course, delicious food.

What better way to celebrate this season of renewal than with a selection of traditional Easter baked goods?

From rich, buttery breads to sweet, indulgent cakes, Easter baking traditions have been passed down through generations, each recipe carrying a story of its own.

Whether you’re preparing for a family gathering, looking to create beautiful gifts, or simply indulging in the joy of baking, there is something special about preparing a dish that ties you to centuries of culinary heritage.

In this blog, we’ve gathered 50+ Easter traditional baking recipes that span the globe, from the classic hot cross buns of England to the festive Colomba di Pasqua of Italy.

These recipes not only highlight the best of Easter baking traditions but also offer a chance to explore new flavors, techniques, and ideas.

Whether you’re a seasoned baker or a beginner looking to try something new, this collection will inspire you to fill your home with the delicious aromas of Easter!

50+ Delicious Easter Traditional Baking Recipes to Try This Year

With these 50+ Easter traditional baking recipes, you’re equipped to make this Easter a culinary celebration to remember.

Whether you’re baking for a small gathering or preparing a feast for a crowd, the sweet and savory treats that have been cherished for generations will bring warmth, comfort, and joy to your table.

These timeless recipes are a beautiful way to connect with tradition and create new memories with your loved ones.

So, get ready to embrace the spirit of the season, and let your kitchen be filled with the wonderful scents of freshly baked Easter goods!

Traditional Easter Hot Cross Buns

Hot Cross Buns are a classic Easter treat, featuring a spiced dough studded with dried fruits and marked with a signature cross on top. These buns are slightly sweet, aromatic, and perfect for celebrating Easter traditions with family.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1/3 cup unsalted butter, melted
  • 1 cup warm milk
  • 2 large eggs
  • 3/4 cup raisins or currants
  • 1/4 cup candied orange peel (optional)
• For the cross:
  • 1/3 cup all-purpose flour
  • 5 tbsp water
• For the glaze:
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions:

1. In a large bowl, combine flour, sugar, yeast, cinnamon, nutmeg, allspice, and salt.
2. Add melted butter, warm milk, and eggs to the dry mixture. Knead until a soft dough forms, about 8–10 minutes.
3. Mix in raisins or currants and candied orange peel. Knead until evenly incorporated.
4. Place the dough in a greased bowl, cover, and let it rise for 1.5 hours or until doubled in size.
5. Punch down the dough and divide into 12 equal portions. Shape into balls and arrange on a baking tray lined with parchment paper. Cover and let rise for 30–45 minutes.
6. Preheat the oven to 375°F (190°C).
7. Mix flour and water for the cross to form a paste. Pipe crosses onto the buns using a piping bag or ziplock bag with a small cut tip.
8. Bake for 20–25 minutes until golden brown.
9. Heat apricot jam and water, then brush over the warm buns for a shiny glaze.

Soft, fragrant, and subtly spiced, these Hot Cross Buns are a perfect centerpiece for your Easter table. Each bite carries a rich history and warm flavors that evoke the joy of springtime celebrations.

Traditional Easter Paska Bread

Paska is a Ukrainian Easter bread known for its tall, round shape and decorative top. It’s a lightly sweetened bread enriched with eggs and butter, making it both tender and festive.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/4 cup raisins (optional)
• For the topping (optional):
  • 1 egg yolk
  • 1 tbsp milk

Instructions:

1. In a small bowl, activate yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, salt, and lemon zest.
3. Add the yeast mixture, eggs, vanilla extract, and softened butter to the dry ingredients. Knead until smooth and elastic, about 10 minutes. If using raisins, fold them into the dough.
4. Place the dough in a greased bowl, cover, and let it rise for 1.5 hours or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease and line a tall, round baking pan (such as a coffee can or panettone mold).
6. Shape the dough into a ball and place it in the prepared pan. Cover and let rise for 30–45 minutes until the dough fills the pan.
7. Brush the top with the egg yolk and milk mixture for a golden crust.
8. Bake for 35–40 minutes until golden brown and cooked through. Cool completely before slicing.

Paska’s soft, airy texture and subtle sweetness make it a cherished tradition for Easter feasts. Decorated with symbols of faith, it represents renewal and hope, adding a meaningful touch to your celebration.

Traditional Easter Simnel Cake

Simnel Cake is a fruitcake layered with marzipan and topped with 11 marzipan balls representing the apostles (excluding Judas). It’s a British Easter classic with rich flavors and festive charm.

Ingredients:

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 cup raisins
  • 1/2 cup currants
  • 1/4 cup candied peel, chopped
  • Zest of 1 orange
  • 2 tbsp milk
• For the marzipan:
  • 2 cups almond flour
  • 1 cup powdered sugar
  • 1 large egg
  • 1/2 tsp almond extract
  • 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
3. Sift flour, baking powder, and mixed spice into the wet mixture. Fold until combined.
4. Add raisins, currants, candied peel, orange zest, and milk. Mix well.
5. Divide the marzipan into three equal portions. Roll one portion into a circle matching the pan size.
6. Pour half the batter into the pan. Place the marzipan circle on top, then cover with the remaining batter.
7. Bake for 1.5 hours or until a skewer inserted into the center comes out clean. Cool completely.
8. Roll out another portion of marzipan to cover the top of the cake. Use the last portion to form 11 balls.
9. Place the marzipan layer and balls on top of the cake. Brush with beaten egg and grill for a few minutes until golden.

Rich and flavorful, Simnel Cake combines layers of moist fruitcake with the sweetness of marzipan. Its symbolism and taste make it a must-have for Easter gatherings, honoring both tradition and the joy of sharing.

Greek Tsoureki (Easter Sweet Bread)

Tsoureki is a traditional Greek Easter bread with a soft, brioche-like texture. It is lightly sweetened, flavored with orange zest and spices like mahleb, and often braided for a decorative touch.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest
  • 1/2 tsp mahleb (optional)
  • 1/4 tsp salt
• For the topping:
  • 1 egg, beaten
  • 2 tbsp slivered almonds
  • 1 tsp sesame seeds (optional)

Instructions:

1. Activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 10 minutes until frothy.
2. In a large bowl, combine flour, sugar, salt, mahleb, and orange zest. Add the yeast mixture, melted butter, eggs, and orange juice.
3. Knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, cover, and let rise for 1.5 hours or until doubled in size.
4. Divide the dough into three equal portions and roll them into long ropes. Braid the ropes and tuck the ends under.
5. Place the braided dough on a baking tray lined with parchment paper. Cover and let rise for another 45 minutes.
6. Preheat the oven to 350°F (175°C). Brush the dough with the beaten egg and sprinkle with slivered almonds and sesame seeds.
7. Bake for 25–30 minutes or until golden brown. Cool on a wire rack before serving.

Tsoureki’s sweet, citrusy flavor and pillowy texture make it a delightful addition to any Easter celebration. Its beautiful braid symbolizes unity and tradition, bringing family and friends closer during this festive season.

Italian Colomba di Pasqua (Easter Dove Bread)

Colomba di Pasqua is a traditional Italian Easter bread shaped like a dove. It’s a rich and airy sweet bread, similar to panettone, filled with candied fruit and topped with crunchy almonds and sugar.

Ingredients:

• For the dough:
  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 3 large eggs
  • 1/3 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/4 cup candied orange peel
  • 1/4 cup raisins
• For the topping:
  • 1 egg white
  • 2 tbsp granulated sugar
  • 2 tbsp slivered almonds
  • 2 tbsp pearl sugar (or coarse sugar)

Instructions:

1. Activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour, sugar, and lemon zest. Add the yeast mixture, eggs, butter, and vanilla extract. Knead until smooth and elastic.
3. Fold in candied orange peel and raisins. Place the dough in a greased bowl, cover, and let rise for 2 hours or until doubled.
4. Preheat the oven to 350°F (175°C). Shape the dough into a dove or use a dove-shaped mold. Let it rise for another 30 minutes.
5. Brush the dough with egg white and sprinkle with granulated sugar, slivered almonds, and pearl sugar.
6. Bake for 35–40 minutes until golden brown. Cool completely before serving.

With its tender crumb, citrusy aroma, and almond-studded topping, Colomba di Pasqua is a masterpiece of Italian Easter tradition. Its dove shape symbolizes peace and renewal, making it a meaningful centerpiece for the holiday.

Polish Babka (Easter Bundt Cake)

Polish Babka is a rich and buttery yeast cake baked in a bundt pan. Often flavored with vanilla or rum and drizzled with a sweet glaze, this festive dessert is a staple on Polish Easter tables.

Ingredients:

• For the cake:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup raisins or dried cranberries (optional)
• For the glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions:

1. Activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 10 minutes until bubbly.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead until smooth. Fold in raisins if using.
3. Place the dough in a greased bowl, cover, and let rise for 1.5 hours or until doubled.
4. Preheat the oven to 350°F (175°C). Grease a bundt pan. Transfer the dough to the pan and let it rise for 30–40 minutes.
5. Bake for 30–35 minutes until golden and a skewer inserted comes out clean. Cool for 10 minutes before removing from the pan.
6. Mix powdered sugar, milk, and vanilla to form a glaze. Drizzle over the cooled cake.

Polish Babka is a stunning and flavorful Easter treat, blending the richness of buttery dough with a light glaze. It’s perfect for sharing with loved ones, symbolizing the sweetness and joy of the season.

Portuguese Folar de Páscoa (Easter Sweet Bread)

Folar de Páscoa is a traditional Portuguese Easter bread, symbolizing friendship and reconciliation. This sweet bread is soft and fragrant, often baked with boiled eggs nestled in its braid to represent rebirth and renewal.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Zest of 1 lemon
  • Pinch of salt
• For decoration:
  • 2 hard-boiled eggs (unpeeled)
  • 1 egg yolk for brushing

Instructions:

1. In a small bowl, activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, cinnamon, lemon zest, and salt. Add the yeast mixture, eggs, and melted butter. Knead the dough until soft and elastic, about 8–10 minutes.
3. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1.5 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Divide the dough into three equal portions. Roll two portions into ropes and braid them together, shaping the braid into a circle.
5. Place the boiled eggs within the braid and gently press them into the dough. Use the remaining dough to create small decorative strips to secure the eggs.
6. Brush the bread with egg yolk and bake for 30–35 minutes until golden brown. Cool before serving.

Folar de Páscoa is a symbolic and delicious centerpiece for Easter. Its soft, cinnamon-infused bread paired with the meaningful inclusion of eggs creates a festive and heartwarming addition to your holiday table.

Russian Kulich (Easter Bread)

Kulich is a tall, cylindrical Russian Easter bread that is beautifully glazed and adorned with colorful sprinkles. Enriched with eggs and butter, this bread is soft, lightly sweet, and often flavored with vanilla and dried fruits.

Ingredients:

• For the bread:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup raisins or dried cranberries
  • 1/4 cup chopped candied orange peel
• For the glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • Colorful sprinkles for decoration

Instructions:

1. Activate yeast in warm milk with a teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead until smooth and elastic, about 10 minutes. Mix in raisins and candied peel.
3. Place the dough in a greased bowl, cover, and let rise for 1.5 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease tall molds, such as metal cans or a panettone mold. Fill each mold halfway with dough, and let it rise for another 30–40 minutes.
5. Bake for 30–35 minutes until golden brown. Allow the bread to cool before removing from the molds.
6. Mix powdered sugar and milk to form a glaze. Drizzle over the cooled bread and decorate with sprinkles.

Kulich’s stunning presentation and delicate sweetness make it a highlight of the Easter feast. This tall, decorative bread is not only a treat but also a symbol of faith and celebration.

Swedish Semlor (Easter Cream Buns)

Semlor are traditional Swedish cream buns often enjoyed around Easter. Made with soft cardamom-scented dough, these buns are filled with almond paste and whipped cream, creating a luscious and indulgent dessert.

Ingredients:

• For the buns:
  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp ground cardamom
  • Pinch of salt
• For the filling:
  • 1/2 cup almond paste
  • 2 tbsp milk
  • 1 cup heavy cream, whipped
  • Powdered sugar for dusting

Instructions:

1. Activate yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, cardamom, and salt. Add the yeast mixture, melted butter, and egg. Knead until the dough is smooth and elastic, about 10 minutes.
3. Place the dough in a greased bowl, cover, and let it rise for 1.5 hours or until doubled.
4. Preheat the oven to 375°F (190°C). Divide the dough into 8 equal portions, shape into balls, and place them on a baking sheet lined with parchment paper. Let rise for 30 minutes.
5. Bake the buns for 12–15 minutes until golden brown. Cool completely.
6. Slice the tops off the buns and hollow out a small portion of the inside. Mix the removed crumbs with almond paste and milk, then spoon it back into the buns. Top with whipped cream and replace the lids. Dust with powdered sugar.

Semlor’s delicate flavors and creamy filling make them a delightful Easter indulgence. These buns are a treat for the senses and a lovely way to celebrate Swedish tradition during the holiday.

French Brioche de Pâques (Easter Brioche)

Brioche de Pâques is a traditional French Easter bread that is rich, soft, and lightly sweetened, often flavored with orange blossom or vanilla. This brioche is shaped into a circular loaf and can be decorated with colorful sprinkles or even sugar pearls, making it an ideal centerpiece for any Easter gathering.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 packets (4 1/2 tsp) active dry yeast
  • 1/2 cup warm milk
  • 4 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Zest of 1 orange
• For decoration:
  • 1 egg yolk for brushing
  • 2 tbsp pearl sugar or coarse sugar
  • 1/4 cup candied orange peel (optional)

Instructions:

1. In a small bowl, activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine flour, sugar, salt, and orange zest. Add the yeast mixture, eggs, and butter. Knead until smooth and elastic, about 10–12 minutes.
3. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1.5 hours or until doubled.
4. Preheat the oven to 350°F (175°C). Grease a round cake pan. Punch down the dough and shape it into a ball. Place the dough in the pan and allow it to rise for another 30 minutes.
5. Brush the top of the dough with egg yolk and sprinkle with pearl sugar and candied orange peel.
6. Bake for 25–30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Cool on a wire rack.

Brioche de Pâques is a perfect way to celebrate Easter with its fragrant, buttery crumb and delicate sweetness. This beautiful French bread brings a festive and delicious touch to your Easter table.

Hungarian Húsvéti Kalács (Easter Sweet Bread)

Húsvéti Kalács is a traditional Hungarian Easter bread, known for its rich, soft texture and slight sweetness. It is braided, often with colorful eggs placed in the center to symbolize rebirth, making it a beloved Easter tradition in Hungarian homes.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt
• For decoration:
  • 2 hard-boiled eggs, unpeeled
  • 1 egg yolk for brushing
  • 2 tbsp pearl sugar or coarse sugar

Instructions:

1. In a small bowl, activate yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour, sugar, cinnamon, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead until smooth and elastic, about 10 minutes.
3. Place the dough in a greased bowl, cover with a clean cloth, and let rise for about 1.5 hours or until doubled.
4. Preheat the oven to 350°F (175°C). Punch down the dough and divide it into three equal pieces. Roll each piece into a rope, then braid them together, forming a loaf.
5. Place the braided dough on a baking sheet lined with parchment paper. Tuck the hard-boiled eggs into the braid. Let rise for another 30 minutes.
6. Brush the dough with egg yolk and sprinkle with pearl sugar.
7. Bake for 30–35 minutes, or until golden brown. Cool on a wire rack.

Húsvéti Kalács is a perfect blend of sweetness and tradition, with its soft, pillowy texture and festive presentation. The bread’s symbolic use of eggs and intricate braiding makes it a beautiful and meaningful part of any Easter celebration.

Mexican Rosca de Reyes (Three Kings Bread)

Rosca de Reyes is a traditional Mexican bread enjoyed during the Epiphany celebrations, but it can also be served during Easter. This sweet, ring-shaped bread is often decorated with dried fruits and represents the journey of the Three Kings. A small figurine is hidden inside, and the person who finds it is expected to host a celebration later in the year.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk
  • 4 large eggs
  • 1/3 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
• For decoration:
  • 1/2 cup dried fruits (raisins, candied orange peel, and cherries)
  • 1 egg yolk for brushing
  • 2 tbsp colored sugar sprinkles

Instructions:

1. In a small bowl, activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine flour, sugar, cinnamon, and salt. Add the yeast mixture, eggs, softened butter, and vanilla extract. Knead until smooth and elastic, about 10 minutes.
3. Place the dough in a greased bowl, cover with a clean cloth, and let rise for 1.5 hours or until doubled.
4. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a long rope. Join the ends to form a ring shape.
5. Decorate the dough with dried fruits, pressing them into the surface. Tuck a small figurine (a small plastic or porcelain baby Jesus) into the dough at the bottom.
6. Let the dough rise for another 30 minutes. Brush with egg yolk and sprinkle with colored sugar.
7. Bake for 30–35 minutes until golden. Cool on a wire rack before serving.

Rosca de Reyes is a festive and fun way to bring people together during Easter. The hidden figurine adds an element of surprise and excitement, and the sweet, rich bread is a treat everyone can enjoy while celebrating the season.

Italian Colomba di Pasqua (Easter Dove Cake)

Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove, symbolizing peace and resurrection. This sweet bread is enriched with butter, eggs, and candied fruit, often accompanied by a crunchy almond glaze that adds a delightful contrast to its soft, airy texture.

Ingredients:

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 packets (4 1/2 tsp) active dry yeast
  • 1/2 cup warm milk
  • 4 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Zest of 1 lemon
  • 1/2 cup candied orange peel, finely chopped
  • Pinch of salt
• For the glaze:
  • 1 egg white
  • 1/4 cup chopped almonds
  • 2 tbsp sugar

Instructions:

1. In a small bowl, activate yeast in warm milk with 1 teaspoon of sugar. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine flour, sugar, cinnamon, lemon zest, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead until smooth, about 10 minutes.
3. Stir in the candied orange peel. Cover the dough and let it rise for about 1.5 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a dove-shaped pan (or a regular round pan). Punch down the dough and shape it into a dove form or simply place it in the pan.
5. Let the dough rise for another 30 minutes.
6. To prepare the glaze, whisk the egg white until frothy. Brush the dough with the egg white, then sprinkle with chopped almonds and sugar.
7. Bake for 30–35 minutes or until golden brown and a skewer comes out clean. Let cool before serving.

Colomba di Pasqua is a stunning and flavorful cake that brings both a message of peace and a delicious, rich treat to your Easter table. The delicate orange flavor paired with the almond glaze makes this bread a festive and beautiful dessert.

Polish Mazurek (Easter Tart)

Mazurek is a traditional Polish Easter dessert known for its thin, buttery crust and sweet, creamy filling. It is often topped with colorful icing, nuts, dried fruits, and jams, making it as visually striking as it is delicious. This tart can be customized to your preference, but it is typically served in a rectangular or oval shape.

Ingredients:

• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 2 tbsp cold water
  • Pinch of salt
• For the filling:
  • 1 cup apricot jam or fruit preserves
  • 1/2 cup powdered sugar
  • 2 oz dark chocolate, melted
  • 1/4 cup walnuts or almonds, chopped
  • 1/4 cup dried fruits (raisins, cherries, or cranberries)

Instructions:

1. In a large bowl, combine flour, sugar, and salt. Add chilled butter and rub it into the flour until the mixture resembles breadcrumbs. Add the egg yolk and cold water, mixing until the dough comes together.
2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to fit a tart pan (about 10–12 inches in diameter). Press the dough into the pan and trim the edges.
4. Prick the dough with a fork and bake for 15–20 minutes until lightly golden. Let it cool.
5. Heat the apricot jam until it becomes liquid, then spread it evenly over the cooled crust.
6. Drizzle the melted chocolate over the jam and sprinkle with powdered sugar, nuts, and dried fruits.
7. Chill the tart for an hour before serving.

Mazurek is a perfect combination of buttery crust, sweet fruit jam, and the rich taste of chocolate. It is a beautiful, decadent dessert that adds a touch of Polish tradition to your Easter celebrations.

Greek Lambrovóreo (Easter Lamb Cake)

Lambrovóreo is a traditional Greek Easter cake, often shaped like a lamb to symbolize Christ’s resurrection. This cake is made with a lightly spiced, fluffy batter and decorated with a sugary glaze and colorful sprinkles, making it both symbolic and festive.

Ingredients:

• For the cake:
  • 3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 1 tsp vanilla extract
  • Zest of 1 lemon
• For the glaze:
  • 1 cup powdered sugar
  • 1–2 tbsp lemon juice
  • Colored sprinkles for decoration

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a lamb-shaped cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together eggs, oil, orange juice, vanilla extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
4. Pour the batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then remove and cool completely.
5. In a small bowl, mix powdered sugar with lemon juice until smooth.
6. Once the cake has cooled, drizzle the glaze over the top and decorate with colorful sprinkles.

Lambrovóreo is a delicious and symbolic cake, perfect for celebrating Easter in Greek tradition. Its light, citrusy flavor and festive appearance make it a lovely treat for the holiday.

Note: More recipes​ are coming soon!