Recipe by Sarah-May
"A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam."
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all-purpose flour, or more if needed (divided)
rapid rise yeast
1 3/4 cups
lemon, zested and juiced
seedless raspberry jam
BEAUTIFUL! This has to be one of the best looking coffee breads around! It was a fun thing to make and has so many possible ways to flavor it. I used the "Cheese Filling" recipe from this site and spread it over the dough prior to cutting the strips. I was looking for a cheese danish flavor and it went so well with the raspberry. I used a pizza wheel to cut the strips and also used a pizza pan for baking it. To apply the raspberry preserves, I used a pastry bag so I could squeeze a nice amount into the blossoms. So YUMMY! Love that raspberry flavor! Thank you Sarah-May for sharing such a BEAUTIFUL YUMMY recipe!
When I looked at this bread, I was expecting to eat a pastry but when I ate it, it was more like a dinner roll with the drizle of sugar and jam. I would use the dough recipe again because it is very tasty for a roll. The shape is wonderfull! it came out just like in the picture or even better!!! I am going to use this shape again for sure. Thank you so much for this beautiful presentation.
Sarah, you most certainly have a winner here. This was fabulous and like the others have said, the dough was incredibly easy to work with. I did end up using a total of about 7 cups of flour before it was over with though. I don't know if the humidity here just required more or what but it was wonderful. They turned out HUGE. Since I had two to serve to my guests for Easter brunch, I did one with raspberry jam and flavored the glaze for that one with almond extract. The other one and probably my favorite was filled with a lemon-pear marmalade and topped with almonds. The glaze on this one was the one you recommend and I mean to tell you that this was a very nice and a really unexpected treat for everyone here. There really are so many things you can do with this and I intend to try some other combos soon. My daughter and I put these together and I think that for her to see that yeast is not as intimidating as she thought, she may give it a shot herself. UPDATE; I made this again for Mother's Day and took the advice of WFDM, using almond paste for one, and the lemon -pear marmalade for the other. I also spread each filling on the dough prior to being cut so that some of it would be intertwined in the bun. Great idea and one I'll be doing from now on. The almond paste was a bit too stiff to spread, so after breaking off pieces of it, I used my rolling pin to press it into the dough. Worked like a charm.
Awesome! Blossom! The texture of this bread is spot on; light and fluffy center crumb and perfect crust. Instructions for the blossom is superb! Used regular active dry yeast and 6 cups of flour and the dough was somewhat tacky, but not to worry, flour your hands to handle the dough and after the first rise, the dough will be perfect. My dough rolled out two 15" discs. I cut 6 wedges per quarter and the first disc came out perfect. I baked it for 30 minutes and then quickly brushed on soften butter all over the blossom and filled it with apricot/pineapple preserve. For the second disc, I made one of my favorites~Cinnamon Roll Blossom~Deliciously stupendous! Spectacular presentation for various combinations of fillings! Definitely a Treasure! Thanks Sarah-May!
We loved this bread, it had wonderful flavor. However, I took the advice of SHORECOOK and made the cheese filling from this site. I have NO idea how she got the cream cheese not to ooze everywhere while twisting the strips. My first "blossom" I did as she did - spread the filling before cutting the strips. This resulting in ooey gooey mess all over my counter, hands, the pan, everywhere, and not much filling in the rosettes. My second blossom I formed first and the added a big dollop of cheese filling in the wells before baking. While this worked way better, this shape does not lend itself to holding much filling at all, and a lot of it oozed out onto the pan. None of this was the fault of the recipe, though, so can't rightly take any stars off. Either way, we loved the taste, but I would probably not repeat the shape next time, as we like more than a teaspoon of filling per serving. Also, one last note - the instructions say to roll to a 12-in circle, mine were MUCH bigger than this. If I did repeat this shape, I would make 3 smaller blossoms, not 2 huge ones. All in all, I WILL make this bread again, just tinker it to suit our tastes.
Amazing. I'm Ukrainian and grew up with my baba's Easter bread so can attest that this bread's texture is spot on. It is also NOT bland and is the way it is supposed to be. My only comment is that with the raspberry and glaze, it was too sweet for us and more like a danish. I would cut the jam and glaze in half next time. The "flower" thing did take some practice, but the second one was much prettier.
Really fun, pretty and super rich bread. All in all, just delicious! I absolutely loved the lemon flavor in the dough. I thought the glaze was a nice touch and went well with the raspberry jam, although I went quite light when drizzling it on. It's nice that this recipe can be halved easily. I wasn't serving a large crowd so I halved it but used two whole eggs. On the other hand, if making the whole recipe, the great thing is it's versatility in that you can vary the jam, glaze and other add-ons to give variety when making two loaves. I really look forward to making this again and trying on some different flavors. Thanks for bringing this recipe together, Sarah-May!
All I can say is thank you so verry much. The family was tired of the same ol hot cross buns for Easter breakfast. Your blog made this so easy to do. Thank you again Sarah-May ,you are the bomb.
* Percent Daily Values are based on a 2,000 calorie diet.
Pull-Apart Easter Blossom Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 58
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