Easy Quick Easter Sweet Bread for Beginners
Moist, juicy, and very tasty. An ideal option for Easter! Easy Quick Easter Sweet Bread for Beginners will help when you do not have time to deal with yeast dough and do not want to buy baked goods from the store. The sweet breads turn out similar to pound cake, with a dense buttery crumb.
Updated : 16 March, 2026
Easy
About 1 hour.
Ingredients
400 grams
Wheat flour
300 grams
Butter
250 grams
Sugar
200 milliliters
Milk
4
Eggs
150 grams
Raisins
1 teaspoon
Lemon zest
7 grams
Baking powder
0.5 teaspoon
Salt
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for making the sweet breads. They must all be at the same room temperature. This is an important condition for successful batter, it will rise better during baking. Therefore, take the eggs and butter out of the refrigerator in advance so they have time to warm up.
Step 2
Add the sugar to the softened butter. Beat the butter with the sugar using a mixer until you get a light, fluffy mixture.
Step 3
Without stopping the mixer, add the eggs one at a time. It is more convenient to do this if you crack them first into a separate bowl. Beat the mixture until the ingredients are fully combined.
Step 4
First, wash the lemon very well under hot water. It is best to do this with baking soda to remove any wax that may have been used to treat the fruit. Remove the zest, the top yellow layer of the peel, by grating it on a fine grater. Do not catch the white part underneath, because it turns bitter in baking.
Step 5
Add the grated zest and a tiny pinch of vanilla, literally on the tip of a knife, to the butter mixture. Vanilla is a concentrated flavoring, so you need only a very small amount, otherwise it can give the baked goods a bitter note. If you use vanilla sugar or natural vanilla, then use more. Warm the milk until it is warm but not hot. Pour the milk into the batter. Stir with a spatula.
Step 6
Add the remaining dry ingredients to the flour, the salt and baking powder, and mix.
Step 7
Begin adding the flour to the batter in portions, sifting it in as you go. Sifting enriches the flour with air, which makes the baked goods softer and fluffier. After each portion of flour, stir the batter with a spatula. Add all the flour this way, then mix it thoroughly.
Step 8
The finished batter will be thick, but soft and elastic. It should slowly stretch from the spoon or spatula in a wide ribbon, it should not fall in a lump and it should not run like thin batter. Keep in mind that you may need a little more or a little less flour than I did, so focus on the consistency.
Step 9
Rinse the raisins with hot water. Dry them by laying them on a paper towel or cloth towel. Add 1 teaspoon of flour to the raisins and mix. Coating them in flour will help the raisins distribute evenly throughout the batter. You can also use candied fruit.
Step 10
Add the raisins to the batter and mix them in with a spatula until they are evenly distributed. Turn the oven on to 160°C (320°F).
Step 11
Take any molds for Easter sweet breads, paper, metal, or silicone. Grease the metal ones with oil. Spoon the batter into the molds, filling them to 3/4 of their height.
Step 12
From this amount of batter, I got 3 larger sweet breads and 1 very small one. That small one could have been divided among the other 3, because the batter rises, but not too much. So this recipe is for 3 sweet breads baked in molds measuring 9×10 cm, about 3.5×4 inches, with a bottom diameter of 9 cm, about 3.5 inches.
Step 13
Bake the sweet breads at 160°C (320°F), using the top-and-bottom heat setting, for about 1 hour. They should rise and turn golden. Mine baked for 1 hour 15 minutes. The exact time will depend on your oven and on the size of the sweet breads. Remove the baked sweet breads from the oven and let them cool completely. Then carefully take them out of the molds. Paper molds can be left on.
Step 14
The tops of the sweet breads can be decorated with any glaze or simply dusted with powdered sugar. I made the simplest glaze for sweet breads, I whipped 1 egg white with 150 grams, about 3/4 cup, of sugar. But it seemed to me that powdered sugar would be enough for these sweet breads. Decorate the tops with colorful sprinkles if you wish. Enjoy your meal!
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