Easter-Bread with Bunny Eggs

Påskebrød in Norwegian

How about baking Easter-Bread with Bunny Eggs for your little bunnies?

Easter bread is called Påskebrød in Norwegian.

Norwegians have a lot of traditional foods to offer, especially for Christmas and Easter, and other occasions during the year as well.

Below you will find one of my favorite yeast bread recipes that was very popular in our home growing up in Norway.

This easter-bread is not only festive and very delicious, but fun also. Yeast baking offers a multitude of possibilities

As mentioned above, Norwegians make special foods for various holidays, and Easter (påske in Norwegian) is no exception.

Yeast baking offers a multitude of possibilities in making delicious food for your family and friends.

FYI, when using fresh yeast it should be proofed, or tested for potency, before each use. To proof yeast, dissolve in warm water and add a pinch of sugar. If the yeast does not begin to foam within 5 to 10 minutes, it is no longer active.

Fresh yeast should be dissolved into a liquid prior to adding to a recipe.

If you would like to make more than one loaf of Easter bread this recipe can be enlarged by doubling or tripling.

Easter-Bread with Bunny Eggs
Yield: 1 loaf.
Preheat oven 325°F
Time: 45-50 minutes

2 envelope active dry yeast
1 cup lukewarm milk
1 teaspoon sugar
1/2 cup (1 stick butter)
2/3 cup sugar
1 tablespoon lemon rind graded
3/4 teaspoon anise seeds (can be omitted)
1 teaspoon salt
3/4 cup scalded milk (185°F)
4 eggs beaten
6 cups flour
3/4 cup currants or raisins
5 hard-boiled eggs, tinted with food color

In a small bowl add yeast to ¼ cup lukewarm water between 80°F – 90°F add 1 teaspoon sugar.

In a large bowl combine softened butter (cut small), 2/3 cup sugar, grated lemon rind, anise seeds, and salt. Add scalded milk (80°F/90°F)
Add yeast mixture. Stir well.

Add 4 eggs and 2 cups flour. Beat with electric mixer on medium speed 2 minutes.

By hand, mix in 2-1/2 cups flour and currants. The dough should be soft and slightly sticky.

Turn onto a well-floured board and knead in 1-1/2 cups flour. Knead for 10 minutes or until dough is smooth and satiny. Form into a ball and place into a greased bowl. Turn dough in the bowl and butter the top. Cover with a damp, sanitized dish towel. Let dough rise in warm place 1-1/2 hour or until double in size.

Yeast baking can be a rewarding endeavor, but following directions is one of the key key secrets to success.

Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. An oven is an ideal place for rising.

Punch the dough down on the baking surface. Divide it into 3 equal pieces and shape each into a 20-inch rope. Braid the 3 ropes and press the ends together. Place onto a greased baking sheet. Press in 5 colored, hard-boiled, eggs.

Brush with melted butter and cover. Let rise in a warm place until double in size.

Bake in a preheated oven at 325°F for 45-50 minutes or until light golden brown. Place on a cooling rack.

All big and small bunnies in your family will be pleased Easter morning when they find this delicious, homemade Easter- Bread with colorful Bunny Eggs on top.

This Easter bread/påskebrød is delicious and a wonderful treat at any time of the year.

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Norwegian Recipes after Easter Bread with Bunny Eggs

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