Traditional Ostara Bread Recipes
Happy Ostara & Summer Solstice! There is no better way to celebrate the turning of the season (or just anything!) than with warm, freshly baked bread. Here are a few recipes to make to celebrate and enjoy the changing of the seasons.
Hot Cross Buns
Frosting:
2 cups confectioners' sugar
1 tablespoon milk
1 cup orange juice
Dough:
3 cups unsifted flour
3/4 cups granulated sugar
1 cup evaporated or whole milk
1/4 cup butter or margarine, softened
1/8 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1 cup raisins (optional)
1 cup walnuts (optional)
1 package dry yeast
1/4 cup hot water (for dissolving the yeast)
1 large, well-beaten egg.
Instructions:
1. Preheat your oven to 375 degrees F.
2. While the oven is warming, combine all ingredients except yeast, hot water, the egg, and the frosting ingredients and mix well.
3. Dissolve the yeast in the hot water, then add it and the egg to the rest of the mixture. Combine well. Shape into a ball, and place in a lightly greased bowl, turning once to grease the top.
4. Cover the mixture with a cloth and allow the dough to rise in a warm spot for about an hour, until it has about doubled in size.
5. Shape the dough into round balls about 3 inches across and place them at least 3 inches apart on a lightly greased and floured baking sheet. Place the sheet into the preheated oven.
6. After 5 to 8 minutes of baking, open the oven and use a sharp knife to slash one equal-armed cross into each bun about 3/4 of an inch deep. Allow the knife to pry open the slashes slightly so they will be less likely to bake themselves closed again.
7. Return the buns to the oven and allow them to bake another 15 to 20 minutes, or until the buns are a nice brownish gold.
8. While the buns are baking, combine the frosting ingredients and beat them to a smooth, even consistency. When the buns are done, take them out of the oven and, while they're still hot, drizzle the frosting onto them.
Traditional Lemon Feast Bread
Ingredients:
1 tablespoon grated lemon zest (zest from 1 lemon)
2 1/4 cups all-purpose flour (285 grams)
1 1/2 teaspoons baking powder
3/4 teaspoon salt*
1 1/4 cups granulated sugar (250 grams)
3/4 cup butter softened* (155 grams)
3 eggs (large)3/4 cup milk I used 2%) (180 grams)
*If you use salted butter then use a pinch of salt.
2 tablespoons granulated sugar
1. Pre-heat oven to 350° (180° celsius), grease a 9x5 inch loaf pan.
2. In a large bowl whisk together flour, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until the mixture resembles coarse crumbs. Stir in the lemon zest.
3. In a small bowl add eggs and beat lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
4. In prepared loaf pan add the batter and bake for 1 - 1 1/4 hours (or until toothpick comes out clean). Cool then move to a wire rack.
1. In a small pot add the 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened.
2. With a pastry brush, brush syrup over the top of the bread. Enjoy!
Traditional Ostara Bread
Ingredients:
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup honey or maple syrup
1/2 cup warm milk or plant-based alternative
1/4 cup melted butter or coconut oil
2 eggs (or flax eggs for a vegan alternative)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup dried fruit (such as raisins, cranberries, or chopped apricots)
1/2 cup chopped nuts (optional)
Instructions:
1. Activate the Yeast: In a small bowl, combine warm milk and honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
2. Mix the Dough: In a large mixing bowl, combine flour, salt, and cinnamon. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Stir until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for about an hour or until doubled in size.
5. Incorporate Fruits & Nuts: Gently knead in dried fruit and nuts, ensuring even distribution.
6. Shape & Second Rise: Shape the dough into a round loaf or braid it for extra symbolism. Place on a parchment-lined baking sheet and let rise for another 30-40 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Brush the top of the bread with a little melted butter or an egg wash for a golden finish. Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
8. Cool & Enjoy: Allow to cool slightly before slicing. Enjoy with butter, honey, or as part of your Ostara feast.
