Easter Blossom Pull-Apart Bread

Follow our step-by-step guide on how to make Easter Blossom Pull-Apart Bread.

1. Step 1

   Begin by combining four cups of flour, white sugar, yeast, and salt in a large bowl, whisking until everything is well blended.

2. Step 2

   Set this mixture aside for now.

3. Step 3

   In a medium saucepan, melt butter over low heat, then add milk, warming it to about 110°F (43°C).

4. Step 4

   In a separate bowl, beat the eggs, gradually whisking in one-third of the warm butter-milk mixture.

5. Step 5

   Return this egg blend to the saucepan with the remaining butter-milk mixture and stir in the fragrant lemon zest.

6. Step 6

   Pour this delightful mixture into the flour blend, stirring until fully incorporated.

7. Step 7

   Gradually add the remaining two cups of flour to create a soft dough.

8. Step 8

   Transfer the dough to a floured surface and knead it until smooth and elastic, which should take about 8 to 10 minutes.

9. Step 9

   Place the kneaded dough in an oiled bowl, turning it to coat, then cover with plastic wrap and let it rise in a warm area until it doubles in size, roughly one hour.

10. Step 10

    After rising, punch down the dough and let it rest for another 10 minutes.

11. Step 11

    Next, divide the dough in half and shape each portion into a round ball.

12. Step 12

    Roll one ball out on a floured surface into a 12-inch circle.

13. Step 13

    To guide your cuts, place a drinking glass upside down in the center.

14. Step 14

    Cut the dough into quarters from the edge to the rim of the glass, then slice each quarter into five narrow strips, leaving the center intact.

15. Step 15

    Remove the glass, revealing 20 strips around the center.

16. Step 16

    Take two adjacent strips, twist them together about four times, and pinch the ends at the top.

17. Step 17

    Coil this twisted pair to form a petal shape and place it in the center.

18. Step 18

    Repeat this twisting and coiling with the remaining strips to create eight more petals around the center rosette.

19. Step 19

    Do the same with the second dough ball to craft another beautiful bread.

20. Step 20

    Prepare a baking sheet by greasing it or lining it with parchment paper.

21. Step 21

    Place the shaped breads on the sheet, reshaping them if needed.

22. Step 22

    Cover with a clean kitchen towel and let them rise in a warm spot until nearly doubled, about 30 to 45 minutes.

23. Step 23

    Preheat your oven to 375°F (190°C).

24. Step 24

    In a small bowl, beat an egg yolk with water and brush this mixture over both breads for a lovely glaze.

25. Step 25

    Bake in the preheated oven until golden brown, approximately 25 minutes, then allow them to cool slightly.

26. Step 26

    Using your fingers, gently deepen the indentations in the center of each petal and fill each with about half to one teaspoon of raspberry jam for a burst of flavor.

27. Step 27

    For the finishing touch, mix confectioners' sugar with lemon juice to create a glaze, then drizzle it over both breads in delicate lines and let it set.

28. Step 28

    When ready to serve, pull the petals apart and enjoy the delightful combination of flavors and textures.