Baking is not trouble anymore!
Easter is here – one of the brightest holidays in the year. And even though baking is not our favorite thing, we didn`t break the tradition and made these fluffy and stretchy Easter loafs for you. They are quite different from the classic hot cross buns, but we guess you`re going to love them even more! Especially because they are REALLY EASY to make, and you don`t need to knead the dough, it`s made only with a mixer, so no hassle at all! Infused with Frangelico, our really favorite hazelnut liqueur, sweet orange peels, and crushed hazelnuts, these Easter loaves will blow your mind!
We are going to make them into two different shapes so you could decide which one suits you better. Or why not both?! You still have time, so roll up your sleeves, grab a bowl, and let`s get started!
Hazelnut Easter Loaf with Sesame Oil
Easter loaf with orange, sesame, and hazelnut liqueur.
- 250-270 g White Flour
- 75 g Brown sugar
- 2 Eggs (save a bit for egg wash)
- 100 ml Warm full-fat milk
- 3 tsp Sugared orange peels
- 40 ml Sesame oil
- 1.5 tsp Yeast
- 10 ml Lemon essence
- 10 ml Vanilla essence
- 50 g Chopped hazelnuts
- 25 ml Frangelico (or other hazelnut liqueur)
1. Mix the yeast with the warm milk. Leave aside to activate for approximately 15 minutes.
2. Beat the eggs with the sugar, essences, hazelnut liqueur, orange peels, and the sesame oil.
3. Sift the flour in a large bowl.
4. Add the egg mixture and the yeast to the flour.
5. Using a mixer with dough hooks, mix the ingredients, until you get a soft and stretchy dough that doesn`t stick to the sides of the bowl.
6. Cover the dough and let it rise until it doubles up its size. You could help this process with the oven. Turn it on to 60°C then place the dough in.
It should take no more than an hour, however, it all depends on the temperature and the quality of the yeast.
7. After the dough once rises, take it out, knead it a little bit more, then fold it a few times, and let it rise again in the same conditions as the first time.
8. When the dough is ready, shape it as desired. This time we made two different shapes. Both of them are braided. Shape stripes with oily hands, then braid them into thin braids. Swirl a piece of the braid in a muffin baking tray (or as we did use a silicone baking tray), or simply apply the braids into a bread cake tin. The shape is totally up to you!
9. Once you shape your loaves, let them rise for one last time until they double up the size.
10. Egg-wash and sprinkle them with caster sugar and chopped hazelnuts.
11. Finally, it`s time to bake our Easter loaves. If you choose mini ones, bake for 20 minutes at 160°C.
If you choose large ones, bake for 35 minutes, at 160°C.
Some tips from us:
– It`s not a secret, you could improvise a lot with the garnish. If you are not a fan of hazelnuts, don`t worry, replace the Frangelico with Disaronno, and the hazelnuts with almonds, so you get an Almond loaf instead.
– If you don`t really like the nutty flavors, simply choose your filling and garnish. You could use raisins, soaked in the desired alcohol, Turkish delight, or even a jam.
– One very important thing!!! If you like sweeter things, do not add extra sugar. Add an extra sweet filling instead. This is because if you add more sugar in the dough, your loaf wouldn`t be so soft and fluffy, and this is exactly what we love, isn`t it?!
We hope you enjoyed our Easter recipe! I would love to hear from you in the comments below. Share some thoughts and experience of Easter baking.
Very Best Wishes,