Easter Dessert Ideas: Round Bread Recipe for a Classic Easter Basket

For those looking to add a touch of tradition to their Easter celebrations, here's a simple yet delightful recipe for Round Bread that's sure to impress. This classic bread is not only easy to make but also perfect for adding to your Easter basket, symbolizing the fresh and new life of spring.

This recipe is straightforward and requires minimal effort, making it a perfect choice for anyone looking to add a homemade treat to their Easter dessert table. With ingredients like strong flour, instant dry yeast, and a mix of eggs, milk, and butter, you'll be baking a loaf of bread that's sure to be a hit.

So, gather your ingredients, preheat your oven, and let's get started on this classic Easter dessert. With a few simple steps, you'll have a round loaf of bread that's perfect for breakfast, a snack, or even as a side dish for your Easter brunch. This recipe is not only a delicious way to celebrate Easter but also a wonderful way to share the joy of the season with family and friends.


- Strong flour:  200g

- Instant dry yeast:  3g

- Salt:  3g

- Sugar:  14g

- Skim milk:  12g

- Water:  136g

- Unsalted butter:  10g

Tools Needed:

  • Bowl
  • Scale
  • Skipper
  • Brush
  • Oven sheet

How to Make:

1. Weighing:

  • Measure the flour, sugar, salt, instant dry yeast, and skim milk into a large bowl. Use a digital scale for accuracy. Also, measure the butter separately.

2. Knead:

  • Mix the ingredients in a large bowl with a rubber spatula. Don't knead too hard; a smooth mix is enough.
  • Add the preparation water all at once and mix it with a rubber spatula.
  • Once it forms a lump, clean the dough with a rubber spatula and knead it by hand for about  2 minutes. Add the butter and knead for another  5 minutes. The dough should start to come apart from your hands.
  • As you continue kneading, the surface will become smoother.

3. Primary Fermentation:

  • Use the fermentation function in your oven. Let the dough stand at  35℃ for  40 minutes. The dough should double in size.

4. Divide:

  • Cut the dough into  7 pieces, each weighing about  50g, using a Skipper for precision. Be gentle to avoid damaging the dough.

5. Roll it Up:

  • Roll the dough up vertically and fold it in half from the front to the back. Rotate it  90 degrees and fold it again with the seam facing up. Repeat this about  5 times until the surface is smooth. Be careful not to overroll to avoid tearing the dough.

6. Bench Time:

  • Rest the rolled dough on a dry cloth in a Tupperware, covered with a lid to prevent drying out. Cover loosely with a damp cloth that's been wrung out tightly. Let it rest at room temperature for about  15 minutes.

7. Shaping:

  • Re-roll the dough, folding it in half from the front to the back, then again with the seam vertical. Repeat this process about  5 times until the surface is smooth. Adjust the shape as needed.

8. Finishing Fermentation:

  • Place the dough on a baking sheet, leaving space for it to grow slightly during the final fermentation. If using an oven with a fermentation function, set it to  40℃ for about  15 minutes. If not, store it at a temperature between  30℃ and  40℃, such as on top of the refrigerator or next to a pot or rice cooker.

9. Finishing:

  • Make a cut in the dough about  1cm deep and  3cm wide. Apply a thin layer of well-melted whole egg using a brush. Be careful not to apply too much.

10. Baking:

  • Bake the bread in a preheated oven at  180℃ for  15 minutes.

And there you have it, a classic round bread recipe, perfect for a quick and delicious homemade treat!