Easter Bread Buns with Raisins Recipe

Easter Bread

With Easter approaching in less than two weeks, it’s the right time to bake some Easter bread or at least get ready to bake that delicious, soft, fluffy Easter bread rolls,or buns, or braided kind of the same bread. In this recipe I will put directions for each version. Originally this recipe was written for one of  my childhood favorites: raisin buns, but it turned out versatile and could be used for any kind or shape of of Easter bread.

Hope you’ll give this recipe a try, I’m sure you’ll love it!

Happy baking!

Easter Bread Buns with Raisins


Easter Bread Buns with Raisins

1 ½ cups of warm milk, preferably full fat

2 large eggs, separated, save one yolk for egg wash, the rest beat and set aside

1 tsp vanilla extract

¼ cup vegetable oil, I use canola oil

⅓ cup honey or 5 tbs sugar ( add 1-2 tbs more if you like it sweeter)

1 pack ( 4 oz/7 grams) instant yeast, if using active dry yeast be sure to activate it in warm milk before using

Dry ingredients

Easter Bread Buns with Raisins

3-4 cups all purpose flour, may need more, but avoid adding too much

1 ⅓ cups raisins ( be sure they are seedless, cleaned, washed, dried)

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

⅛ tsp ground clove

1 tsp salt

You will also need

1 tbs milk to be mixed with egg yolk for egg wash

Two half sheet baking pans, lined with parchment paper or foil

Easter Bread Buns with Raisins


Easter Bread Buns with Raisins

In a large bowl combine all liquid ingredients, mix and set aside

In another bowl combine 3 cups of flour with the rest other dry ingredients, except raisins, mix

Start adding the dry ingredients to wet and mix to incorporate, mixing with a wooden spoon

Lastly add the raisins

At this point you will have very wet dough, that’s how it should look

Cover with plastic and set in a warm draft free place to rise

Tip* I place the bowl in another larger bowl filled with lukewarm water, for faster rise

In 35-45 minutes the dough should rise and look bubbly

Start adding the rest of flour, mixing with a spoon, switch to hand kneading when the dough starts to form a ball

Flour your work surface and gently knead the dough, add flour as needed to help you knead without too much sticking

Generously grease a large bowl and place the dough for second rise, about 1-2 hours

Divide the dough into 12 equal portions, use kitchen scale for more accuracy

Tip* grease your work surface to help you work with the dough easier

Form small balls and place on a lined baking sheet for final rise

Cover loosely with plastic or light towel

Preheat the oven to 375°F/190°C degrees

Mix the egg yolk with 1 tbs of milk , using a pastry to brush gently egg wash buns

Bake 20-25 minutes or until bright golden color

Allow to cool down on a cooling rack 5-10 minutes


Easter Bread Buns with Raisins

To make a raisin bread with same dough

This recipe will make 2 loaf size breads

Divide the dough into two equal portions

Place into greased loaf pans, cover with plastic and set in a warm place to rise,25-30 minutes

Egg wash and bake in 425°F/ 200°C degree oven ,15-20 minutes or until golden color


To make a braided bread

Divide the dough into three equal portions

Roll out I to 16”-18” long strips

Braid, place on a lined baking sheet and allow to rise 25-30 minutes

Egg wash and bake in 375°F/190°C degree preheated oven, 20-30 minutes or until bright golden color


Easter Bread Buns with Raisins


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