50+ Delightful Easter Traditional Cake Recipes for Your Holiday

Easter is a time for celebration, reflection, and of course, indulging in sweet treats with loved ones.

One of the most delightful ways to mark the occasion is with a traditional Easter cake.

These cakes, rich in history and symbolism, vary from country to country but are universally beloved for their flavors, textures, and the sense of tradition they carry.

Whether it’s the braided sweetness of a Greek Tsoureki, the rich and festive flavor of an Italian Colomba di Pasqua, or the iconic British Simnel Cake, Easter cakes hold a special place in the hearts of those who celebrate this joyful season.

In this blog, we’ll share over 50 classic Easter cake recipes from all corners of the world, each one bringing its own unique flavor and story to your holiday table.

Whether you’re a seasoned baker or just beginning to experiment with Easter desserts, this collection will inspire you to bring something sweet to your Easter gathering.

50+ Delightful Easter Traditional Cake Recipes for Your Holiday

No matter where you are in the world, Easter cakes are an essential part of the holiday celebrations.

From simple cakes with powdered sugar dusting to elaborately decorated confections, these sweet creations add joy and flavor to your festivities.

With 50+ traditional recipes to choose from, you’re bound to find the perfect cake to complement your Easter brunch or dinner.

These cakes, steeped in tradition and rich with flavor, will not only satisfy your sweet tooth but also bring a sense of connection to the global Easter celebrations.

So, gather your ingredients, preheat your oven, and get ready to bake a piece of history this Easter.

Traditional Italian Colomba di Pasqua (Easter Dove Cake)

A signature cake for Easter in Italy, Colomba di Pasqua is a light, sweet, and aromatic cake shaped like a dove. It’s made with a dough similar to panettone, filled with candied fruits and almonds, and topped with a sugar glaze. This cake is a symbol of peace and rebirth, perfect for celebrating Easter with family and friends.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter (softened)
• 1/2 cup milk
• 2 eggs
• 1 packet active dry yeast
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup candied orange peel (chopped)
• 1 cup candied citron (chopped)
• 1/2 cup almond paste (or whole almonds for decoration)
• 1/4 cup powdered sugar (for glazing)
• 1 egg (for egg wash)
• 1 tbsp lemon zest
• 1/2 tsp almond extract

Method:

1. In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, softened butter, vanilla extract, and yeast mixture. Knead until the dough is smooth and elastic, about 10 minutes.
3. Mix in the candied fruits, lemon zest, and almond extract. Cover the dough with a damp cloth and let it rise for about 2 hours, or until doubled in size.
4. Once risen, shape the dough into a dove shape (or use a dove-shaped pan if available). Place it on a baking sheet lined with parchment paper. Let it rise for another 30 minutes.
5. Preheat the oven to 350°F (175°C). Brush the dough with an egg wash (whisked egg) and sprinkle with chopped almonds and powdered sugar.
6. Bake for 30-35 minutes, or until golden brown and cooked through. Cool before serving.

The Colomba di Pasqua is not just a cake; it’s a tradition that brings families together, celebrating both the joy of Easter and the renewal of spring. Its soft texture, fragrant citrus notes, and sweet almond crunch make it a beloved treat during Easter festivities. By making this cake, you’re continuing a centuries-old tradition that celebrates renewal, peace, and prosperity, just in time for the holiday season.

Greek Easter Tsoureki (Sweet Easter Bread)

Tsoureki is a rich, sweet, braided bread from Greece traditionally baked for Easter. This slightly sweet bread is flavored with orange and mastic, a resin used in Mediterranean baking, and often decorated with red eggs to symbolize the resurrection. It is a centerpiece on Easter tables in Greece and around the world.

Ingredients:

• 4 cups all-purpose flour
• 1 cup milk
• 1/2 cup unsalted butter (softened)
• 1/2 cup sugar
• 2 tsp active dry yeast
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground mastic (optional)
• 1 tbsp orange zest
• 1 tsp ground mahleb (optional)
• 1 red egg (for decoration)
• 1 egg (for egg wash)

Method:

1. In a small bowl, dissolve yeast in warm milk with a pinch of sugar and let it sit for about 5 minutes until frothy.
2. In a large bowl, mix flour, sugar, mastic (if using), mahleb, and orange zest. Add the yeast mixture, butter, eggs, and vanilla extract. Mix to form a dough.
3. Knead the dough for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. After rising, divide the dough into three equal parts and braid them together. Place the braided dough on a parchment-lined baking sheet.
5. Let the dough rise again for 30 minutes, then brush with an egg wash.
6. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the bread is golden brown. Place the red egg on top of the bread after the first 10 minutes of baking. Cool before serving.

Tsoureki is more than just a bread; it’s a symbol of Easter resurrection and renewal. The soft, buttery dough enriched with orange and mastic captures the essence of Greek tradition, while the decorative red egg adds a meaningful touch. Baking this bread connects you to a rich cultural tradition, filling your home with warmth and anticipation for the joyous Easter celebration.

Traditional Hot Cross Buns

Hot Cross Buns are a classic Easter treat, traditionally eaten on Good Friday in many parts of the world. These sweet, spiced buns are studded with currants or raisins and topped with a cross made of icing. The cross symbolizes the crucifixion of Jesus Christ, and the buns are often enjoyed fresh out of the oven, served with butter or jam.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup butter (softened)
• 1 cup milk
• 2 large eggs
• 1/2 cup currants or raisins
• 1/4 cup candied ginger (chopped, optional)
• 1 egg (for egg wash)
• 1/4 cup powdered sugar (for icing)
• 1 tbsp milk (for icing)

Method:

1. In a small bowl, dissolve yeast in warm milk and let it sit for 5 minutes. In a large bowl, combine flour, sugar, salt, cinnamon, and nutmeg. Add butter, eggs, and the yeast mixture. Stir to form a dough, then knead until smooth.
2. Mix in the currants and candied ginger (if using). Cover the dough and let it rise for 1-2 hours, or until doubled in size.
3. After the dough has risen, divide it into 12 equal portions and shape each into a bun. Place the buns on a greased baking sheet, leaving space between each.
4. Allow the buns to rise for 30 minutes. Preheat the oven to 375°F (190°C).
5. Brush the buns with an egg wash (whisked egg) and bake for 20-25 minutes, until golden brown.
6. For the cross, mix powdered sugar and milk to form a thick icing. Pipe a cross on top of each bun once they’ve cooled slightly.

Hot Cross Buns are synonymous with Easter in many cultures, offering a sweet and spiced treat that is both comforting and symbolic. The soft, fluffy texture and the warm spiced flavors are balanced by the sweet icing cross on top, representing the Easter tradition. Baking these buns fills the home with a sense of festivity and reminds us of the deeper meaning behind the holiday. Whether enjoyed fresh out of the oven or as a snack throughout the weekend, Hot Cross Buns remain a cherished part of Easter celebrations.

British Simnel Cake

Simnel Cake is a traditional British Easter cake, dense and fruit-filled, with a marzipan layer both inside and on top. It is typically decorated with 11 marzipan balls, each representing one of the apostles, excluding Judas. This rich, spiced fruitcake is a symbol of Easter and is often enjoyed throughout Lent and on Easter Sunday.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 3 large eggs
• 1/4 cup milk
• 1 1/2 cups mixed dried fruit (raisins, currants, sultanas)
• 1/2 cup glacé cherries (chopped)
• 1/2 cup ground almonds
• 1/4 cup chopped candied peel
• 1/4 cup brandy or orange juice
• 1/2 cup marzipan (cut into small pieces)
• 11 small marzipan balls (for decoration)

Method:

1. Preheat the oven to 325°F (165°C). Grease and line an 8-inch round cake tin.
2. In a large bowl, sift together flour, baking powder, spices, and salt. Set aside.
3. In another bowl, cream together butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually fold in the sifted dry ingredients, then add the milk, dried fruit, cherries, candied peel, and ground almonds. Mix until combined.
5. Divide the marzipan into two parts. Roll out one half to fit the size of the cake tin and place it on the base of the prepared tin. Pour the batter into the tin over the marzipan layer.
6. Bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the center comes out clean.
7. Once the cake is cool, roll out the remaining marzipan and cut it into a circle to cover the top of the cake. Use a little apricot jam to adhere the marzipan to the cake.
8. Decorate with 11 marzipan balls and bake the cake under a grill for 5 minutes, until the marzipan is lightly toasted. Allow the cake to cool before serving.

Simnel Cake is a delightful Easter treat that brings together the deep, comforting flavors of fruitcake and the sweet richness of marzipan. The marzipan layer inside and the 11 marzipan balls on top not only enhance the cake’s flavor but also carry religious significance, making it an ideal dessert for Easter celebrations. It is a perfect cake for sharing with family, offering both festive indulgence and a reminder of tradition. The dense texture and spiced fruit create a treat that lasts long after Easter, often enjoyed with a cup of tea.

French Brioche Nantaise

A traditional cake from the Nantaise region of France, Brioche Nantaise is a buttery, sweet brioche dough enriched with orange zest, rum, and a hint of vanilla. Its light, fluffy texture combined with the rich, aromatic flavors makes it an Easter favorite in France, often served for breakfast or as a dessert during the holiday.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup milk
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1 tbsp orange zest
• 2 tbsp dark rum
• 1 tsp vanilla extract
• 1/4 cup warm water
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Method:

1. In a small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, orange zest, rum, and vanilla extract.
3. Mix the ingredients to form a dough. Gradually add the softened butter, one tablespoon at a time, kneading until the dough is smooth and elastic. Cover the dough with a cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Once the dough has risen, punch it down and shape it into a round or oval loaf. Place it in a greased cake tin or on a baking sheet lined with parchment paper.
5. Let the dough rise for another hour. Preheat the oven to 350°F (175°C).
6. Brush the top of the dough with an egg wash (whisked egg) to give it a golden finish during baking. Bake for 25-30 minutes or until golden brown and cooked through.
7. Remove from the oven and allow to cool. Dust with powdered sugar before serving.

Brioche Nantaise is a luscious, tender bread with a beautiful balance of sweetness and citrus zest, making it an ideal Easter dessert or brunch treat. Its rich buttery texture and the fragrant hints of orange and rum make it a stand-out addition to any Easter table. This cake not only embodies the essence of French pastry-making but also brings joy to Easter morning with its soft crumb and delightful flavor. Brioche Nantaise is perfect when served with a dollop of whipped cream or enjoyed alongside a fresh cup of coffee.

Spanish Tarta de Santiago (Saint James Cake)

Tarta de Santiago is a traditional Spanish cake from the region of Galicia, dedicated to Saint James (Santiago). Made primarily with almonds, this cake is rich in flavor and texture. It is usually topped with powdered sugar and the cross of Saint James, symbolizing the pilgrimage route of Santiago de Compostela. This simple yet decadent cake is perfect for Easter celebrations.

Ingredients:

• 2 cups ground almonds
• 1 cup sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 1 tbsp brandy (optional)
• Powdered sugar (for decoration)
• Stencil of Saint James cross (optional)

Method:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the lemon zest, vanilla extract, and cinnamon, and mix until combined.
3. Gently fold in the ground almonds, salt, and flour until the mixture is smooth. If desired, add a splash of brandy for an extra depth of flavor.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25-30 minutes or until golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool completely.
6. Once the cake is cool, dust the top with powdered sugar. Place a stencil of the Saint James cross on top of the cake and sift additional powdered sugar over the stencil to leave the cross pattern.

Tarta de Santiago is a moist, flavorful almond cake that holds a significant place in Spanish culture and Easter celebrations. Its simple ingredients—almonds, sugar, and eggs—create a rich and tender texture, while the powdered sugar cross adds a festive touch. This cake’s symbolism makes it more than just a dessert; it’s a celebration of heritage and tradition. It’s a wonderful addition to Easter, offering a slice of Spanish history and flavor at your table.

Polish Mazurek (Easter Shortbread Cake)

Mazurek is a traditional Polish Easter cake that comes in many variations, but it’s most famous for its rich, buttery shortbread base topped with an array of colorful fillings like fruit preserves, chocolate, and nuts. It’s a visually striking cake often decorated with intricate patterns, making it a beloved centerpiece for Easter feasts.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (chilled and cubed)
• 1/2 cup sugar
• 1 large egg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup fruit preserves (apricot, raspberry, or orange)
• 1/4 cup dark chocolate (melted)
• 1/4 cup chopped walnuts or almonds
• 1 tbsp candied orange peel (optional)
• Powdered sugar (for dusting)

Method:

1. Preheat the oven to 350°F (175°C). Grease and line a rectangular or square baking pan.
2. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll the dough into an even rectangle, about 1/4-inch thick, and press it into the prepared pan.
4. Bake for 20-25 minutes, or until the shortbread is golden brown. Let it cool completely before decorating.
5. Once the crust is cool, spread a layer of fruit preserves evenly over the surface. Drizzle melted chocolate on top and use a spoon to create decorative swirls. Sprinkle with chopped nuts and candied orange peel.
6. Allow the Mazurek to set before cutting it into small squares. Dust with powdered sugar before serving.

Mazurek is not just a treat for the palate, but also for the eyes. The contrasting flavors of the buttery shortbread, fruity preserves, rich chocolate, and crunchy nuts make it a unique Easter cake. Its visual appeal, with vibrant colors and decorative patterns, makes it a wonderful addition to any Easter table. This cake represents the festive spirit of Easter in Poland and is perfect for sharing with loved ones.

Swedish Påskkaka (Swedish Easter Cake)

Påskkaka is a traditional Swedish Easter cake that is moist, aromatic, and lightly spiced. Often made with a base of almond flour or ground almonds, this cake is flavored with cardamom and topped with a layer of whipped cream, creating a delightful contrast in texture. This cake is typically served as a part of a festive Easter meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup heavy cream (for topping)
• 1 tbsp powdered sugar (for topping)
• Fresh berries (optional for decoration)

Method:

1. Preheat the oven to 350°F (175°C). Grease and line a round 9-inch cake pan.
2. In a medium bowl, sift together the almond flour, all-purpose flour, baking powder, cardamom, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually fold in the dry ingredients, alternating with the milk, until the batter is smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely.
6. Once cooled, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
7. Decorate with fresh berries, if desired, and serve chilled.

Påskkaka is a quintessential Easter cake in Sweden, known for its delicate texture and aromatic spices. The rich almond flavor and the soft, creamy topping are perfectly balanced, creating a light yet satisfying dessert. Whether served with a cup of coffee or enjoyed as part of a larger Easter spread, this cake captures the spirit of Swedish tradition while adding a lovely touch to the holiday celebration.

Italian Pastiera Napoletana (Easter Wheat Pie)

Pastiera Napoletana is a beloved Italian Easter dessert originating from Naples. This fragrant pie is made with a filling of cooked wheat berries, ricotta cheese, and orange blossom water, all encased in a buttery, crisp pastry. It is traditionally prepared and enjoyed throughout Easter week, offering a beautiful combination of textures and flavors.

Ingredients:

• 2 cups cooked wheat berries (or wheat flour)
• 2 cups ricotta cheese
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup orange blossom water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup candied orange peel (chopped)
• 1 package shortcrust pastry (or homemade if preferred)
• Powdered sugar (for dusting)

Method:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and line it with pastry dough, ensuring the edges are neatly crimped.
2. In a large bowl, mix the ricotta cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and orange blossom water until smooth.
3. Stir in the cooked wheat berries and candied orange peel. Pour the mixture into the prepared pastry shell.
4. Bake for 40-45 minutes, or until the top is lightly golden and the filling is set. Let the pie cool to room temperature.
5. Dust the cooled Pastiera with powdered sugar before serving.

Pastiera Napoletana is more than just an Easter dessert; it is a symbol of renewal, with its sweet, citrusy filling representing the freshness of spring. The combination of ricotta, wheat, and orange blossom water creates a unique and aromatic flavor that is cherished in Italian culture. This pie is rich in texture yet light in flavor, making it a delightful and indulgent treat for Easter celebrations. The sweet fragrance and hearty filling make it a memorable way to end the festive holiday meal.

Greek Tsoureki (Easter Sweet Bread)

Tsoureki is a traditional Greek Easter bread, known for its rich, fluffy texture and its distinct sweet flavor, often enhanced by a touch of mahleb (a cherry pit spice) and orange zest. This braided bread is typically baked in a round shape and decorated with red-dyed eggs to symbolize the blood of Christ, making it a beautiful and meaningful addition to Easter celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1/4 cup orange juice
• 1 tbsp orange zest
• 1/4 tsp ground mahleb (optional)
• 1 tsp vanilla extract
• 1/2 cup warm water
• 1/4 cup red food coloring (for eggs)
• 1 egg (for egg wash)

Method:

1. Dissolve the yeast in warm water and set it aside for about 5 minutes, until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, warm milk, butter, eggs, orange juice, orange zest, mahleb, and vanilla extract. Mix until the dough comes together, then knead for about 10 minutes until smooth and elastic.
3. Cover the dough with a clean kitchen towel and allow it to rise in a warm place for 1-2 hours or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long strand and braid them together. Form the braided dough into a round shape and place it on a greased baking sheet.
5. To prepare the red eggs, boil them, and dye them using red food coloring. Place one or two red eggs on top of the braids.
6. Let the dough rise for an additional 30 minutes before brushing it with the egg wash (whisked egg).
7. Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until the bread is golden brown. Allow the bread to cool before serving.

Tsoureki is an aromatic and flavorful bread that symbolizes Greek traditions during Easter. The soft, sweet dough combined with the subtle flavors of orange and mahleb makes this bread perfect for festive gatherings. The red eggs on top not only add a pop of color but also represent new life and Christ’s resurrection. Tsoureki is often served during Easter meals, enjoyed with butter or jam, and makes for a beautiful centerpiece at any holiday table.

German Osterzopf (Easter Braided Loaf)

Osterzopf is a classic German Easter bread that is light, slightly sweet, and braided to create a festive, elegant presentation. It’s made with a rich yeast dough and is typically served on Easter Sunday with butter, jam, or simply enjoyed on its own. This loaf is soft, airy, and perfect for breakfast or an afternoon snack.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 egg (for egg wash)
• Almond slices or sugar pearls (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until it becomes frothy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract, mixing until a soft dough forms.
3. Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. 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 to form a loaf.
5. Place the braided dough on a greased baking sheet and allow it to rise for another 30 minutes.
6. Preheat the oven to 350°F (175°C). Brush the loaf with the beaten egg to create a shiny golden crust.
7. Bake for 25-30 minutes or until golden brown. Let it cool slightly before serving. Optionally, top with almond slices or sugar pearls for extra texture and decoration.

Osterzopf is a delightful, slightly sweet Easter bread with a tender, fluffy texture. Its braided shape and golden crust make it an eye-catching centerpiece for Easter brunches and dinners. With a subtle sweetness and the option to decorate it with almonds or sugar pearls, Osterzopf is a beautiful and delicious way to celebrate the holiday. It is perfect for sharing with family and friends, often paired with butter, cheese, or jam, making it an all-around favorite during the Easter season.

Russian Kulich (Easter Bread)

Kulich is a traditional Russian Easter bread that is tall, rich, and slightly sweet. This festive bread is often decorated with colorful icing and sprinkles, making it an eye-catching treat for Easter. Kulich is usually served as part of the Easter feast and is meant to be shared with family and friends.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)
• 5 large eggs
• 1 tsp vanilla extract
• 1/4 cup vodka (optional, for added richness)
• 1 cup currants or raisins
• 1/4 cup chopped candied peel
• 1/4 cup slivered almonds (for topping)
• 1 cup powdered sugar (for icing)
• 1-2 tbsp lemon juice (for icing)
• Colored sprinkles (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk and set it aside for about 5 minutes, until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and vodka (if using), and mix to form a dough.
3. Knead the dough for 10 minutes until smooth and elastic. Stir in the currants or raisins and candied peel. Cover the dough and let it rise for 2 hours or until doubled in size.
4. Once the dough has risen, punch it down and divide it into two equal portions. Shape the dough into tall cylinders and place each portion in a greased cylindrical cake pan.
5. Allow the dough to rise for another hour before baking in a preheated oven at 350°F (175°C) for 40-45 minutes, or until golden brown.
6. Let the Kulich cool completely before icing.
7. To make the icing, mix powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled Kulich and top with slivered almonds and colored sprinkles.

Kulich is a truly indulgent and festive Easter bread that has become synonymous with Russian Easter celebrations. Its tall, fluffy texture and the rich combination of eggs, butter, and dried fruits make it a satisfying dessert or breakfast item. The sweet icing and vibrant decorations add to the celebratory nature of the bread, making it a perfect way to conclude the holiday meal. Whether enjoyed with tea or shared with family, Kulich brings warmth, joy, and tradition to any Easter gathering.

French Brioche de Pâques (Easter Brioche)

Brioche de Pâques is a sweet, buttery French Easter bread that is both light and rich, perfect for festive celebrations. Traditionally braided into a round shape, this bread is often adorned with colorful sugar or decorated eggs, making it a beautiful centerpiece for Easter brunch or dinner. The flavor is subtly sweet and fragrant, with hints of orange and vanilla.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 egg (for egg wash)
• Colored sugar or sprinkles (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, vanilla extract, and orange zest. Mix until a dough forms, then knead for about 10 minutes until the dough is smooth and elastic.
3. Cover the dough with a clean cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Once the dough has risen, punch it down and divide it into three portions. Roll each portion into a long rope and braid them together, forming a circle with the braid. Place the braided dough on a greased baking sheet.
5. Let the dough rise for another 30-45 minutes. Preheat the oven to 350°F (175°C).
6. Brush the dough with a beaten egg to create a golden finish, and sprinkle with colored sugar or sprinkles.
7. Bake for 25-30 minutes or until golden brown. Let it cool slightly before serving.

Conclusion: Brioche de Pâques is a decadent yet light bread that captures the essence of French Easter celebrations. Its soft, fluffy texture and the hint of citrus from the orange zest make it an irresistible treat. Whether enjoyed with butter, jam, or just on its own, this bread adds a festive, elegant touch to any Easter gathering. The braided design and bright decorations make it both visually appealing and delicious, perfect for bringing people together around the table.

Spanish Mona de Pascua (Easter Cake)

Mona de Pascua is a traditional Spanish Easter cake that is typically decorated with colorful eggs and adorned with a layer of glossy icing. This cake is enjoyed by families across Spain, particularly in Catalonia, Valencia, and Aragon, as part of the Easter celebration. It’s a sweet, spongy cake that can be served plain or with chocolate, making it a beloved treat for both children and adults.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup orange juice
• 1/2 cup dark chocolate (optional, for filling)
• 2 large hard-boiled eggs (decorative)
• Colored sprinkles (optional)

Method:

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, and milk.
3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely.
5. If using, melt the dark chocolate in a heatproof bowl over simmering water. Once the cake has cooled, spread the melted chocolate over the top of the cake.
6. Place the hard-boiled eggs on top of the cake, and decorate with colored sprinkles if desired.
7. Serve chilled or at room temperature.

Mona de Pascua is a sweet, light, and colorful cake that holds a special place in Spanish Easter traditions. The combination of fluffy cake, bright decorations, and the sweet touch of chocolate makes this cake perfect for sharing. The hard-boiled eggs symbolize new life and are often used to decorate the cake, adding a personal and festive touch. Whether served as a dessert or as a breakfast treat, Mona de Pascua brings joy and sweetness to the Easter celebration.

Italian Colomba di Pasqua (Easter Dove Cake)

Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove, symbolizing peace and the resurrection of Christ. This sweet, fluffy cake is made with a rich dough that’s flavored with orange zest, almonds, and sometimes candied fruits, then decorated with a crunchy almond glaze. It’s a beloved dessert throughout Italy during the Easter season.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 2 tsp active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 cup candied orange peel (optional)
• 1/4 cup sliced almonds (for topping)
• 1/2 cup powdered sugar (for glaze)

Method:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour and sugar. Add the yeast mixture, softened butter, eggs, honey, vanilla extract, and orange zest. Mix until a dough forms.
3. Knead the dough for 10-12 minutes until smooth and elastic. If using, fold in the candied orange peel.
4. Cover the dough and let it rise for 1.5-2 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake pan and pour the dough into the pan.
6. Allow the dough to rise again for 30 minutes, then sprinkle with sliced almonds.
7. Bake for 30-35 minutes, or until golden brown. Let the cake cool completely.
8. Once cooled, dust the cake with powdered sugar and serve.

Colomba di Pasqua is a symbol of Italian Easter traditions, offering a delicious combination of sweet dough, citrusy orange zest, and a crunchy almond topping. The cake’s shape, reminiscent of a dove, represents peace and the spirit of Easter, making it not only a treat for the taste buds but also a meaningful dessert to share with loved ones. The soft, airy texture and fragrant flavors make Colomba a perfect addition to any Easter feast, celebrated with joy and sweetness.

Note: More recipes​ are coming soon!