Easter Baking Inspiration

Whether you want to bake a traditional bun, bread or cake or prefer something modern, fun and heavy on the chocolate, here’s your easter baking inspiration – recipes included!

Easter traditions around the world have created some delicious baked goods, eaten only at Easter time, like Hot Cross Buns, Greek Tsoureki and Russian Pashka.

Russians bake pashka, an Easter curd cheesecake using the first of the spring milk.

In Greece, tsoureki is a Greek Easter bread rich in eggs and butter and usually plaited, with a boiled red-dyed egg baked into the plait.

In Germany they bake Osterzopf bread, and breads in the shape of hares.
Italians give their loved ones an Easter panettone called La Colomba, which is in the shape of a dove.

Originally an English tradition, hot-cross buns are made with a rich yeast dough containing milk, sugar, eggs, dried fruit and spices.

While many don’t follow Lent anymore, it’s fun to bake traditional cakes and pastries around Easter, or try your hand at these modern takes featuring Easter themes of chocolate, carrots and bunnies from Hill Street’s recipe collection:

Have a read of our Autumn and Easter Food magazine available free in all Hill Street stores now or you can read it online here. Pages 44-60 feature stunning cakes and desserts with Easter flavours paired with autumn ingredients like plums, figs and spiced pears, as well as some truly chocolatey deliciousness.

And if you don’t fancy yourself much of a baker, we have Tasmanian Hot Cross Buns galore in all our stores: Jim’s Mum’s, Pigeon Whole, Jackman & McRoss and Jean-Pascal (in both plain and chocolate). Warm them in the toaster on Easter Sunday morning, slather with some good Tassie butter or even match them with a bitey cheese – read some delicious cheese matching recommendations from our friends Sam and Ellie Studd on pages 10-11 of our Autumn and Easter Food magazine.