Pull-Apart Easter Blossom Bread (recipe)

Entertaining for Easter can be easy and delicious with this recipe shared by Minerva Dairy.

Pull-Apart Easter Blossom Bread


  • ¼ cup of white sugar
  • 1 teaspoon of salt
  • 1 package of rapid rise yeast
  • 2/3 cup of milk
  • 1 teaspoon of maple extract
  • 2 tablespoons of Minerva Dairy Amish Roll Maple Butter at room temperature
  • 2 eggs

Vanilla Icing

  • ¼ cup heavy whipping cream
  • 2 tablespoons Minerva Amish Roll Butter
  • ½ teaspoon Vanilla Extract
  • 1 ½-2 cups powdered sugar


1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and maple extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.

1. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.

2. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)

3. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour.

4. Preheat oven to 350 degrees F (175 degrees C). Bake the loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

5. Make a sweet garnish and piped it to swirl on - the ingredients for it are below. Then, I colored sugar with food-dye and sprinkled those on - the directions to do that are also below. Everything else looked the same. Thanks so much!

6. Colored Sugar:

Measure desired amount of each color into a separate air tight container. Put one drop of food coloring in at a time, seal container and shake vigorously. Continue to add one drop of food coloring until it reaches desired color. Preheat oven to 350 degrees F, spread colored sugar on a baking sheet and place in the oven for 10 minutes. I used sugar in the raw, but it works just as well with regular sugar.

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