From traditional European breads to tender, Southern buttermilk biscuits to indulgent sweet rolls or muffins, these are the breads you’ll want gracing your Easter table, whether your style is more family brunch or elegant feast.
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RecipeLemon-Rosemary Drop Biscuits
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. There is something about the way the buttermilk plays with the coconut oil that gives these cuties all the best Southern biscuit vibes, despite not containing butter. They stay moist longer than their butter-filled brethren—but they also taste super buttery! -
RecipeHoney-Strawberry Muffins Stuffed with Cream Cheese
Spelt flour contributes to the irresistibly delicate and tender crumb of these muffins while also offering slightly sweet and nutty flavor. A surprise pocket of cream cheese tucked inside balances the honey in the batter and the sweet, juicy strawberry slices. -
RecipeCitrus-Almond Babka
An orange- and lemon-zest filling and almond streusel topping gives this babka knockout flavor. Make the filling while the dough is rising, and store at cool room temperature until needed. If you refrigerate the streusel, let it come to room temperature before using. -
RecipeGreek Easter Bread
传统上,鸡蛋染成鲜艳的红色装饰Greek Easter bread called tsoureki, but you can use undyed eggs, if you like. The spices in this bread can vary regionally, and the southern region, particularly the islands, uses a spice called mahleb. Mahleb is ground cherry seeds, but the flavor has complex herbal and nutty notes, akin to almond, fennel, and anise. -
RecipeCroatian Easter Bread with Citrus and Raisins
In this version of pinca, a Croatian bread, amaretto joins the traditional rum for soaking the raisins, adding a mellow sweetness to the fruit. The icing isn’t traditional but it’s very tasty, making this bread all the more addictive. -
RecipeSourdough Discard Biscuits
The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still taste indulgent. Make the plain biscuits to use for breakfast sandwiches, or slather with butter and jam. -
RecipeApricot Almond Cardamom Sweet Rolls
A layer of apricot preserves in the filling of these rolls adds a sweet-tart note, while almonds lend crunch.
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RecipeSouthern Buttermilk Biscuits
These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled. Watch the video for a step-by-step demonstration on how to make these light, fluffy biscuits.
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RecipeDoughnut Muffins
They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.
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RecipeRomanian Easter Bread with Chocolate and Nuts
This is my spin on cozonac de nuca, a Romanian bread. My version adds chopped chocolate to the traditional cocoa powder for depth of flavor and richness. Walnuts are abundant in Eastern European cooking, but I like to add pecans to give the bread a unique flavor and an American twist. -
RecipeAngel Biscuits
If you’ve ever been to Loveless Café in Nashville, I don’t have to tell you what an angel biscuit is. For the rest of you, it’s a cross between traditional short-dough biscuits and yeast-dough dinner rolls. Angel biscuits give you the best of both worlds. The tender biscuits have that irresistible yeasty aroma and tang and can be split and pulled apart into thin layers. They’re perfect for mini sandwiches and they keep well, too. -
RecipeHot Cross Buns
Hot cross buns are a beloved staple of the United Kingdom and in countries colonized by the British, such as Australia, New Zealand, and Canada. They can be baked as rounds, on a large sheet pan, or as pull-apart rolls in a smaller 9×13-inch buttered baking dish. -
RecipeFlaky Cheese Biscuits
Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.
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RecipeCinnamon-Rhubarb Muffins
Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day. Of course, they’re best served fresh from the oven and still warm. -
RecipePancake Soufflé Muffins with Strawberry-Maple Syrup
These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.
