Choux-Style Easter Bread with Raisins and Lemon
Soft enriched Easter bread with a cooked milk-and-flour base, raisins and lemon zest.
This custard-style Easter bread uses a cooked flour-and-milk base to add softness to enriched yeast dough. Cool the cooked base before adding eggs or yeast, then proof patiently and bake until the centre is fully set. Whisk 50 g flour into milk in a saucepan. Cook over medium-low heat, stirring, until it forms a thick paste. Cool until just warm. Mix yeast with 2 tablespoons warm water and a pinch of sugar; stand 5 minutes. Whisk eggs with remaining sugar and vanilla. Combine cooled paste, yeast mixture, eggs, remaining flour and salt. Knead until elastic. Gradually knead in softened butter, then raisins and zest. Cover and rise until doubled, about 1 1/2 to 2 hours. Divide among greased molds, filling halfway, and proof until nearly doubled.
Recipe card
Choux-Style Easter Bread with Raisins and Lemon
Equipment: Mixing bowl, measuring tools and suitable pan
Ingredients
Instructions
Cook flour base
Whisk 50 g flour into milk in a saucepan. Cook over medium-low heat, stirring, until it forms a thick paste. Cool until just warm.
Start dough
Mix yeast with 2 tablespoons warm water and a pinch of sugar; stand 5 minutes. Whisk eggs with remaining sugar and vanilla.
Knead
Combine cooled paste, yeast mixture, eggs, remaining flour and salt. Knead until elastic. Gradually knead in softened butter, then raisins and zest.
Proof
Cover and rise until doubled, about 1 1/2 to 2 hours. Divide among greased molds, filling halfway, and proof until nearly doubled.
Bake
Heat oven to 175°C (350°F). Bake small loaves 30 to 35 minutes or large loaves 50 to 60 minutes, until centre reaches about 90°C (194°F).
How to tell when it is ready
Loaf is golden and centre reaches about 90°C (194°F).
Tips
- Measure ingredients before starting.
- Use even-sized pieces for consistent cooking.
- Taste and adjust seasoning near the end.
- Cool leftovers promptly and refrigerate covered.
Troubleshooting
- If mixture is too thick, add liquid gradually.
- If browning too quickly, lower the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose a compatible dairy-free alternative where appropriate.
Variations
- Adjust herbs or spices to taste.
- Add citrus zest for a brighter flavor.
Serving suggestions
- Serve with a fresh seasonal side.
- Pair with a suitable salad or fruit.
- Offer a complementary sauce or topping.
- Serve warm for the best texture.
Make ahead
Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.
Storage
Refrigerate leftovers promptly and use within 3 days.
Food safety
Contains wheat, milk and egg. Cool cooked flour base before combining with yeast.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store choux-style easter bread?
Refrigerate leftovers promptly and use within 3 days.
Serve promptly and store leftovers safely.
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