5 easy Easter bread recipes to try making at home

While still warm, brush tops with desired syrup (such as simple syrup) or glaze (such as apricot) for a glossy finish. Enjoy!

Makes 12 buns.

Recipe by: Chef James Pare, Lorette

Tangzhong (water roux)

2 tbsp. (30 mL) flour

3 tbsp. (45 mL) water

¼ cup + 2 tbsp. (90 mL) milk

In a small pot, combine flour, water and milk. Cook over low heat, stirring continuously, until the mixture thickens. Set aside to cool.

Yeast mixture

2¼ tsp (11 mL) dry yeast

1½ tbsp. (22.5 mL) lukewarm water

In a small bowl, mix dry yeast with lukewarm water. Let it sit for a few minutes until foamy.

Tangzhong (from above)

Yeast mixture (from above)

3¼ cups (810 mL) flour

¼ cup + 2 tbsp (90 mL) sugar

½ tsp (2.5 mL) salt

½ cup + 2 tbsp (155 mL) milk

1 large egg

¼ cup (60 mL) unsalted butter (softened)

In a stand mixer, combine the cooled tangzhong, yeast mixture, flour, sugar, salt, milk and egg. Mix until a dough forms.

Gradually add the softened butter, allowing each portion to fully incorporate before adding more. The dough may appear to separate, but it will come together as you continue mixing. If the dough is too sticky, add a small amount of flour until it becomes manageable.

2¼ tsp. (1 packet) active dry yeast

½ cup (125 mL) warm milk (about 100-110°F)

½ cup (100g) granulated sugar

2 large eggs, room temperature

¼ cup (60g) unsalted butter, melted and slightly cooled

Zest of 1 orange

1/2 tsp. (2.5 mL) salt

1 egg yolk + 1 tbsp. (15 mL) milk (for egg wash)

Sliced almonds or sesame seeds (optional)

½ tsp. (2.5 mL) ground mahleb (optional)

Red-dyed Easter egg, for decoration (optional)

In a small bowl, combine the warm milk, one tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5—10 minutes, or until it looks frothy and bubbly on top. If it doesn’t foam, your yeast might be expired or the milk was too hot/cold — try again.

In a large bowl, whisk together the flour, remaining sugar, salt, orange zest and mahleb. Then, add in the yeast mixture in, eggs and melted butter.

Mix everything together using a wooden spoon or dough hook until it begins to form a sticky dough.

Turn the dough out onto a lightly floured surface and knead for about 10 to 12 minutes until it becomes smooth, elastic, and just a little tacky. You can also use a stand mixer with the dough hook on medium speed for 7 to 8 minutes.