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Strawberry Easter Bread
There are many, many different types of Easter breads hailing from many, many countries. Last year we made an Italian Easter Bread. This year’s Easter bread doesn’t originate from any one country and resembles more of a yeasted coffee cake.
It will make a perfect Easter breakfast, a nice addition to Easter dinner, or a delicious dessert.
Strawberry Easter Bread
Ingredients
Dough
- 1 cup milk, scalded and cooled to lukewarm
- 1/3 cup sugar*
- 2 T instant yeast*
- 1/2 teaspoon salt*
- 2 cups whole wheat flour*
- 1 cup whole oat flour*
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract*
Filling
- 1 cup strawberry jam
- 5 oz almond paste, grated or crumbled into small pieces*
Finish
- sugar*
- 1 egg, beaten
*These ingredients can be found in our store
Instructions
To make dough, combine all ingredients in a stand mixer. Knead until dough comes together and forms a ball. Additional flour may be needed, but be careful to not make the dough too dry. Knead for about 4 more minutes. The gluten does not need to be fully developed as this is not a light and fluffy bread.
Spray a large baking sheet with cooking spray. Divide dough and form into balls, using about two-thirds of dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a pizza crust. Transfer to baking sheet.
Spread jam on dough to within 3/4-inch of its edges; sprinkle grated almond paste over jam.
Roll out second portion of dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower dough up around the top dough, pinching to seal filling.
Make a few decorative cuts in top using kitchen shears or a knife. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F.
Bake about 15 minutes. Remove, brush top with beaten egg and sprinkle with sugar; continue baking another 15 minutes or until golden on top. Serve, warm or hot.
