Easter Bread Muffins

5 from 4 votes

Easter Bread Muffins - unique muffins, inspired by my favorite Easter Bread recipe. Sweet, with texture similar to brioche, flavored with vanilla extract and lemon zest, these muffins are a must at your Easter table. Cute and festive, topped with pastel colored sprinkles.

Prep Time3

Cook Time35

Total Time3 35

Course: Breads

Cuisine: bulgarian

Servings:

Ingredients

1 cup hot milk (115 F)
10 grams dry yeast or 42 grams fresh yeast
3/4 cups sugar
4 large eggs , reserve 1 of the egg yolks to brush the top of the muffins
1/2 cup melted butter , cooled
pinch of salt
5 cups Bob's Red Mill Organic Unbleached All Purpose White Flour , sifted (plus more if needed)
2 tsp vanilla extract
1 tbsp lemon juice
zest from 1 lemon
1 cup golden raisins , soaked for 20 minutes
Easter sprinkles to decorate

Instructions

Add yeast and 1 tbsp of sugar to 1/2 of the milk and cover with plastic wrap. Let is sit for 10 minutes, until yeast rises and bubbles.
Reserve one of the egg yolks and mix with 1-2 tbs milk, set aside.
In the bowl of a stand mixer fitted with paddle attachment beat eggs and sugar on high for 3-4 minutes, until frothy.
Add milk and yeast mixture and the remaining milk. Add vanilla. Switch to the dough hook.
Slowly start adding the flour, kneading on low-medium speed. Add lemon zest and lemon juice.
Start adding the butter, kneading on medium-low speed and scraping the sides and bottom of the bowl when necessary.
Add raisins.
The dough should be sticky and soft.
Grease a large bowl with some oil and transfer the dough inside. Cover with plastic wrap and let it rest, for 1-2 hours at a warm place, until it doubles its size.
After 2 hours, dust a working surface with some flour. Transfer dough to the surface and cut into 16 equal parts. Form balls.
Cut each ball into 3 pieces with the same size. Roll each piece into an 8-10 inch log. Make a braid. Bring both ends of the braid together.
Generously spray a muffin tin with cooking spray. Place each braided ball into a muffin tin slot. Cover and let them rest for 30-40 minutes, until they rise and double in size.
Preheat oven to 350F.
Brush each muffin with egg yolk and milk mixture, top with pastel sprinkles.
Bake for 25-30 minutes, until golden and toothpick inserted in the middle, comes out clean. Do not over bake the muffins, or they will become tough and dry and we are seeking a moist fluffy texture.
Let muffins cool inside the tin for 5 minutes, then remove and transfer to a cooling rack to cool completely.

Notes

Store in an air-tight container at room temperature for up to 5 days

Nutrition