How To Make Pull-Apart Easter Blossom Bread
This tasty Pull-apart Easter Blossom Bread is made with lots of eggs, lemon juice, and filled with raspberry jam. And it’s shaped like a flower when done!
Serves:
Ingredients
- 6cupsall-purpose flour,or more if needed, divided
- 1tbsprapid rise yeast
- ½cupwhite sugar
- ¼tspsalt
- ½cupbutter,unsalted
- 1¾cupsmilk
- 3eggs beaten
- 1lemon,zested, juiced
- 1egg yolk
- 1tbspwater
- ½cupraspberry jam,seedless
- 1cupconfectioner’s sugar
Instructions
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In a large bowl, whisk together 4 cups of flour, yeast, white sugar, and salt.
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In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm in about 110 degrees F.
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Gradually whisk about ⅓ of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture.
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Stir the lemon zest into the liquid ingredients (set aside lemon juice for later).
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Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
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Add enough flour to make a soft dough. Turn the dough out onto a floured surface, and knead for 8 to 10 minutes until smooth and elastic.
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Place the dough into an oiled bowl, and turn the dough around to cover the surface lightly with oil.
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Cover the bowl with plastic wrap, and allow to rise in a warm place for about 1 hour until doubled.
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Punch down the dough, and allow to rest for 10 minutes.
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Divide the dough in half, and roll each half into a round ball.
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On a floured surface, roll out a ball into a 12-inch circle.
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Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center.
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Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters.
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Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.)
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Remove the drinking glass. There should be 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
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Pick up 2 adjacent strips, and twist them together about 4 times.
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Pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape.
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Arrange the round into the middle of the circle where the drinking glass was.
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Pick up 2 more adjacent strips, and twist and pinch them as before.
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Coil them into a rough round, and arrange the new petal next to the center rosette.
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Repeat with the remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette.
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The finished bread should have 9 petals surrounding the center round.
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Repeat the steps with the second ball of dough to make another bread.
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Grease a baking sheet, or line with parchment paper.
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Place two of the shaped bread onto the prepared baking sheet, reshaping them into rounds if needed.
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Cover with a clean kitchen towel, and place into a warm spot to rise for 30 to 45 minutes until almost doubled.
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Preheat the oven to 375 degrees F.
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Beat the egg yolk with water in a small bowl, and brush the mixture over both of the bread.
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Bake in the preheated oven for about 25 minutes until both of the bread has turned golden brown.
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Allow to cool.
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Use the fingers to gently deepen the indentations in the center of each petal, and fill each with about ½ to 1 teaspoon of raspberry jam.
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Mix the reserved lemon juice and confectioners’ sugar in a bowl to form a glaze.
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Drizzle the glaze in thin lines all over both the bread. Allow glaze to set.
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To serve, pull the petals apart.
Nutrition
- Calories: 269.33kcal
- Fat: 6.52g
- Saturated Fat: 3.65g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.74g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 46.73g
- Fiber: 1.34g
- Sugar: 16.02g
- Protein: 5.82g
- Cholesterol: 45.64mg
- Sodium: 52.23mg
- Calcium: 38.28mg
- Potassium: 95.42mg
- Iron: 1.95mg
- Vitamin A: 61.55µg
- Vitamin C: 2.24mg
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