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Cinnamon & Chocolate Chip Easter Bread

Celebrate Spring with this showstopping sweet Easter bread!

Instructions

  • For this recipe you'll need six tin cans with the labels removed and the can cleaned. Use baking paper to line the cans.

  • Sieve the mixed spice, cinnamon, salt and flour in to a mixing bowl and rub in the butter.

  • Form a well in the middle of the mixture and tip in the sugar and yeast.

  • In a separate bowl, beat the egg and room temperature milk and tip in to the well. Mix the ingredients until a dough forms.

  • On a clean work surface that's been dusted with flour, add the chocolate chips and knead until smooth.

  • Add the ball of dough to a buttered mixing bowl, cover with a tea towel and leave in a warm place for two hours.

  • On a clean work surface that's been dusted with flour, press down on the dough, return to a ball shape and place in the bowl. Cover and leave for an hour.

  • Divide the dough in to six pieces and roll in to individual balls. Place each ball in to the lined cans and leave for half an hour to an hour.

  • Once the dough has risen, preheat the oven to 240C and place the bread in the oven for half an hour or until golden brown.

  • Once baked, carefully remove the bread from the tin and leave to cool.

  • When completely cool, add the icing on top a long with Easter decorations.

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