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Easter rolls

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Easter rolls

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Sweet Easter rolls are so delicious: with our recipe you can bake the raisin rolls in no time!  Perfect for Easter brunch!



500 g flour (Type 405)
60g sugar
1 pinch of salt
200 ml milk
30g fresh yeast
60 g soft butter
2 eggs (size M)
1 teaspoon lemon zest
2 tsp vanilla extract
85g raisins
¼ tsp ground cinnamon (optional)
¼ tsp ground cardamom (optional)


1 egg yolk (size M)
1 tablespoon milk
3 tbsp granulated sugar


some flour to work with
some butter for the mold


1. For the yeast dough, put the flour, sugar and salt in a mixing bowl.  Warm the milk a little in a small pot (note that the milk must not be too hot, otherwise the yeast cannot react properly with the milk).

2. Dissolve the fresh yeast in the milk and pour it into the flour.  Add soft butter, eggs, lemon zest and vanilla extract to the yeast dough and knead everything into a compact, elastic dough. 

If you knead the dough in a kneading machine: mix slowly for 2 minutes and quickly for 5 minutes.

3. Finally, knead the raisins into the yeast dough.  Let the yeast dough rise, covered, in a warm place for 1 hour.

4. Divide the yeast dough into 8 equal portions on a floured work surface (see quantities above) and form each portion into a ball.

5. Grease a round mold (diameter 28 cm) with butter and place the Easter rolls into the mold one at a time. 

Cover and let rise again for 20 minutes.  In the meantime, preheat the oven to 180 degrees top and bottom heat.

6. To brush, mix the egg yolk with the milk and carefully brush each Easter roll with it.  Decorate the rolls with granulated sugar and bake for 20 minutes until golden brown.  Bon appetit!

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