Nothing says Happy Easter like a lavish Sunday brunch! And seeing that Easter Sunday is almost here, we thought, wouldn't it be nice to whip up a holiday feast at home this year? In that spirit, we have listed below some of our favorite Easter recipes that you can try your hand at. So, without further ado, let's have a look at the following traditional Easter recipes that you can easily make at home for a family Sunday feast.
1. Hot Cross Buns
450 gm refined Flour
1 1/2 tsp Cinnamon Powder
1 tsp Salt
A pinch of grated Nutmeg
25 gm Yeast
50 gm Sugar
75 gm Raisins
Beaten egg to glaze
In a bowl, sieve the flour, cinnamon, and salt and add nutmeg.
In a separate small bowl, add yeast; sprinkle over 1 tsp sugar and dissolve it. Set aside
Heat milk, sugar, and butter together until lukewarm.
Add eggs and yeast. Then pour it into the flour mixture. Knead it well and allow it to rise until double in volume. (approx.1/2hr)
Knead in the raisins. Allow it to rise. (approx.10-15 minutes)
Shape into rolls and place on baking sheets.
Mark with crosses with a knife and set aside to allow it to rise in a warm place. (approx. 40 minutes)
Glaze with beaten egg.
Bake in a preheated oven at 200 degrees C for 15 to 20 minutes.
Whilst hot, brush with warm milk and sugar.
Serve these soft and fluffy Hot Cross Buns with a generous smear of butter.
2. Honey-Glazed Carrots
1/4 cup butter
2 tbsp. honey
1/2 tsp. dried rosemary (optional)
1/2 tsp. garlic powder
Freshly ground black pepper
15 carrots, peeled and halved lengthwise
Fresh thyme, for garnish (optional)
Preheat oven to 200º. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper.
Place carrots on a large baking sheet. Pour over glaze and toss until coated.
Roast until caramelized and glazed, 35 to 40 minutes.
Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
Halve eggs lengthwise and scoop out yolks into another bowl. Add mayonnaise, hot sauce, and mustard to the bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.
Spoon mixture into each egg. Garnish with coriander leaves, a pinch of red chili powder, and serve.
4. Parmesan Garlic Roasted Potatoes
1 Kg baby potatoes cut into 1-inch pieces
2 Tablespoons olive oil
1/2 cup grated parmesan cheese
3 garlic cloves minced
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
chopped coriander leaves for garnish
Preheat oven to 180-degree C. Lightly grease a baking sheet with oil or butter.
In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Add salt and pepper to taste. Sprinkle additional parmesan on top.
Roast for 30-35 minutes or until golden brown and crisp. Garnish with fresh coriander leaves and serve.
3 medium carrots, peeled and cut into large pieces
200 gm. baby potatoes, quartered
1 head garlic, halved
1 tbsp. extra-virgin olive oil
3 tbsp. melted butter
Pat chicken dry and season all over with salt and pepper. Tie legs together with a thread and tuck wing tips under the body of the chicken. (If you have time, let rest in the fridge for 1 hour, or up to overnight.)
Preheat oven to 200°C. Fill a baking dish with onion, carrots, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and oregano.
Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 71 C, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
Serve chicken with roasted vegetables and enjoy.
6. Easter Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla essence (optional)
4 large eggs
300 grams grated peeled carrots (5 to 6 medium carrots)
1/2 cup raisins
FOR CREAMY FROSTING
200 Gm cream cheese, at room temperature
1 1/4 cups powdered sugar
1/3 cup heavy whipping cream
Nuts of choice for garnishing
Heat the oven to 176C. Grease two round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Swirl the top of the cake with the remaining frosting, leaving the sides unfrosted. If desired, garnish with dry fruits or nuts.
Q. How to pre-heat my microwave?
Ans. You need to place a slatted rack that comes with a microwave to pre-heat it. Now, choose the convection option. Once you set it on the convection mode, your microwave’s digital display will reflect the minimum temperature setting available, you can just increase or decrease it according to your requirement and press start.
Q. Is it possible to make vegan hot cross buns?
Ans. Yes, you can make vegan hot cross buns by replacing eggs with apple sauce, milk with non-dairy almond milk, and butter with a little extra olive oil.
Q. How long do Deviled Eggs last before they go bad?
Ans. You can keep prepared Deviled Eggs covered in an airtight container for three to four days—any longer is pushing it.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.