A pull-apart Easter blossom bread recipe
With Easter just around the corner, and so few shops open to buy the special delights that we normally enjoy, a lot more people are looking online for Easter recipes to celebrate with. Luckily, all of those delicious goods were once homemade, so if there is something that you truly love, it should be relatively easy to replicate yourself.
Now, normally Easter recipes are in cute little cut out shapes that look like bunnies, eggs, chickens, or some other holiday-related thing, but this one is specially designed for the adults, so it’s a thick, flaky layer of goodness instead. If you like weed, jam, and sugar, then this simple bread recipe might be all that you need to put some fun back into Easter, as it contains all of those delicious things and more.
Easter blossom bread recipe
The thick egg-filled dough from this bread recipe is twisted into simple yet elegant flowers and then the center is filled with a sweet red jam to finish the look. However, if you aren’t a fan of darker berries, then a nice lemon pudding or sauce will work just as well. The best part about this Easter bread recipe is that you don’t need any special tools or pans to pull it off, as just a simple square or rectangle baking dish will do the trick, which means that you probably already have everything you need on hand in your kitchen.
Preparation time: 3 hours and 25 minutes
Cooking time: 25 minutes
- 6 cups all-purpose flour
- 1 1/3 cup milk
- 1 cup icing sugar
- ½ cup granulated sugar
- ½ cup cannabutter
- ½ cup of jam (seedless options are best)
- 1 tablespoon rapid rising yeast
- 1 tablespoon water
- ¼ teaspoon salt
- 3 large eggs
- 1 egg yolk
- Lemon zest (from one lemon)
- Measuring cup
- Large mixing bowl
- Large spoon
- Thermometer (optional)
- 2 medium bowls
- Non-stick spray
- Plastic wrap
- Drinking glass
- Small bowl
- Basting brush
- Baking dish
Whisk 4 cups of the flour, yeast, granulated sugar, and salt together inside of a large mixing bowl, and set aside.
Now, using a saucepan add cannabutter and allow to melt over medium heat.
Next up, add the milk to the cannabutter, and let it warm up to approximately 110°F.
Once the mixture is just about to start boiling, remove from heat then crack the eggs (and not the yolk) into a medium-sized mixing bowl, whisk them until frothy, and then add 1/3 of the cannabutter milk liquid to the dish.
Toss the lemon zest into the liquid ingredients and then combine them thoroughly.
Now, add these liquid ingredients to the flour mixture and knead to form a dough that is workable and soft.
Lightly dust a clean surface with flour and then knead the dough by hand there until it starts to gain some elasticity, which usually takes around 10 minutes.
Take a clean mixing bowl and coat the inside with some cooking oil or non-stick cooking spray.
Place the dough into the oiled bowl and spin it around until the whole thing is covered in it.
Cover the bowl with the dough with plastic wrap to seal it, and then leave it to rise on the counter or some other warm place for an hour.
Gently peel back the plastic wrap for long enough to punch the dough a couple of times before sealing it back up to sit for 10 more minutes.
Remove the plastic wrap and divide the Easter bread dough into two parts.
Lightly flour a clean surface and use that space to flatten out one of the dough balls into a 12-inch circle.
Carefully place a drinking glass into the center of the dough, but not too hard, because the goal isn’t to break the seal of the dough, but to hold the place so you don’t cut too far during the next step.
Use a knife to cut the outer ring around the glass into four quarters, from the outside of the circle down to the edges of the glass.
Now cut each of those quarters into 5, using the same method as before, from the outside of the dough ring to the edges of the glass.
Remove the cup from the middle of the dough, and then grab two adjacent (on opposite sides) strips.
Twist the strips four times, and then bring the tips together in the middle of the dough, making them hold by pressing them together.
Repeat those steps with the remaining pieces and then carefully adjust them into shapes that resemble flowers. A complete piece should have a total of 9 petals.
Oil the baking dish and then set the flower into the middle of it.
Cover the dish with a warm towel, and then leave it to rise for 35 minutes.
When it’s almost ready, preheat the oven to 375°F and prepare the egg wash by combining the egg yolk with the water in a small bowl.
Brush the yolk wash over the bread dough before baking it in the oven for 25 minutes.
Once the Easter bread is done, retrieve it from the oven, then leave it to cool for 15 minutes.
Use a small teaspoon to fill each small hole with your favorite kind of jam.
If you don’t want a glaze, then you can skip this part, but to do it, you’ll need a small bit of milk to combine with the icing sugar. Then you’ll have a fresh glaze to brush onto the crust.
Serve up this delicious Easter bread recipe for any occasion warm or cold. It’s good, no matter what and offers a deep sense of relaxation that can suit almost any day.
Pull apart breads are challenging to measure out in doses, because each piece is only a mouthful, and even if you follow the guidelines to a tee, you will find that you get various sized grabbable bits. However, we can say that this particular cannabis-infused Easter bread recipe is intended to be split between 12 individuals, so as long as you keep that in mind as you enjoy your homemade dessert, you should receive a nice, light buzz, that is controllable and relaxing without the more sedative qualities that can come with edibles.