Hey there, food lovers!

Easter is right around the corner, and you know what that means—family gatherings, pastel-colored decorations, and of course, a table full of delicious food! Whether you’re hosting a big Easter dinner or just looking to add a little festive flair to your meal, I’ve got you covered.

From the star of the show—a perfectly roasted leg of lamb—to classic hot cross buns and a rich, marzipan-topped Simnel cake, these recipes bring warmth, tradition, and incredible flavors to your celebration. And let’s not forget the creamy deviled eggs (because what’s Easter without eggs?) and an adorable Easter Bunny Bread that will impress guests of all ages.

So, grab your apron, turn up your favorite spring playlist, and let’s dive into these Easter must-haves. Whether you’re a kitchen pro or just starting out, these step-by-step recipes will make your holiday meal one to remember. Ready? Let’s get cooking!

Roast Leg of Lamb with Garlic and Rosemary

Ingredients:

• 1 leg of lamb (about 5-6 lbs)
• 4 cloves garlic, sliced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1 tbsp fresh thyme (optional)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard (optional, for added flavor)
• 1 cup red wine or beef broth (for basting)
• 1 cup water
• 1 tbsp butter (for extra richness)

Instructions:

Step 1: Prepare the Lamb

1. Preheat the oven to 400°F (200°C).
2. Trim excess fat from the lamb, but leave a thin layer for flavor.
3. Make small cuts (about ½ inch deep) all over the lamb with a knife.
4. Insert garlic slices into the cuts you made.

Step 2: Season the Lamb

5. In a bowl, mix olive oil, rosemary, thyme, salt, black pepper, and mustard.
6. Rub this mixture all over the lamb, ensuring it gets into the cuts.

Step 3: Roast the Lamb

7. Place the lamb on a roasting rack in a roasting pan.
8. Pour red wine (or beef broth) and water into the pan to keep the lamb moist.
9. Roast at 400°F (200°C) for 15 minutes to brown the outside.
10. Lower the oven temperature to 350°F (175°C) and continue roasting.

Step 4: Cooking Time & Basting

11. Baste the lamb with pan juices every 30 minutes to keep it juicy.
12. Cooking time depends on doneness:

• Rare: 125°F (51°C), about 20 minutes per pound
• Medium-Rare: 130-135°F (54-57°C), about 22 minutes per pound
• Medium: 140-145°F (60-63°C), about 25 minutes per pound
• Well-Done: 150-160°F (65-71°C), about 30 minutes per pound

Step 5: Rest & Serve

13. Remove the lamb from the oven and cover it loosely with foil.
14. Let it rest for 15-20 minutes before slicing (this helps retain juices).
15. Slice against the grain and serve with roasted vegetables, potatoes, or mint sauce.

Enjoy your delicious Easter Roast Leg of Lamb! Let’s go with the next one.

Hot Cross Buns Recipe

These lightly spiced, sweet buns with a signature cross on top are a must-have for Easter. They’re soft, fluffy, and packed with warm flavors of cinnamon and nutmeg. Perfect for breakfast or a holiday snack!

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ½ tsp salt
• ¾ cup (180ml) warm milk (not too hot, about 110°F/43°C)
• ¼ cup (60g) unsalted butter, melted
• 1 large egg
• ½ cup (75g) raisins or currants
• ¼ cup (50g) candied orange peel (optional)

For the Cross:

• ½ cup (60g) all-purpose flour
• 5 tbsp water (adjust as needed to make a thick paste)

For the Glaze:

• 2 tbsp apricot jam or honey
• 1 tbsp water

Step 1: Activate the Yeast

1. Warm the milk to about 110°F (43°C) (lukewarm, not hot).
2. In a small bowl, mix the warm milk, yeast, and 1 tsp sugar.
3. Let it sit for 5-10 minutes until it becomes foamy (this means the yeast is activated).

Step 2: Prepare the Dough

4. In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.
5. Make a well in the center and pour in the yeast mixture, melted butter, and egg.
6. Stir everything together until it starts forming a dough.

Step 3: Knead the Dough

7. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead with a dough hook for 5-6 minutes on medium speed.)
8. Add the raisins (and candied orange peel, if using), and knead for another 2 minutes to evenly distribute them.

Step 4: First Rise

9. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 5: Shape the Buns

10. Once risen, punch down the dough to remove air bubbles.
11. Divide it into 12 equal pieces and roll them into smooth balls.
12. Arrange the balls on a greased or parchment-lined baking sheet, leaving a little space between them.
13. Cover with a kitchen towel and let them rise again for 30-45 minutes, until puffy.

Step 6: Make the Cross

14. Mix the flour and water to form a thick paste.
15. Transfer the paste to a piping bag (or a plastic bag with the corner snipped off).
16. Pipe a cross over each bun.

Step 7: Bake

17. Preheat your oven to 375°F (190°C).
18. Bake the buns for 18-22 minutes, or until golden brown on top.

Step 8: Glaze and Serve

19. Warm the apricot jam (or honey) with 1 tbsp water in the microwave for 15 seconds, then stir.
20. Brush the warm glaze over the buns to give them a beautiful shine.
21. Let them cool slightly, then serve warm with butter or jam.

Enjoy!

Your homemade Hot Cross Buns are ready to be enjoyed! These buns are best eaten fresh, but you can store them in an airtight container for up to 3 days or freeze them for later.

Simnel Cake Recipe

This light fruitcake is packed with dried fruits, lightly spiced, and topped with a delicious toasted marzipan layer and 11 marzipan balls, representing the 11 faithful apostles (excluding Judas). A classic Easter treat!

Ingredients

For the Cake:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) light brown sugar
• 4 large eggs
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup (60ml) milk
• 1 ½ cups (225g) mixed dried fruits (raisins, currants, chopped apricots)
• ½ cup (75g) candied orange peel (optional)
• ½ cup (75g) glacé cherries, halved
• Zest of 1 lemon
• Zest of 1 orange

For the Marzipan Layer and Decoration:

• 14oz (400g) marzipan
• 1 tbsp apricot jam
• 1 egg yolk (for glazing)

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20cm) round cake tin with parchment paper.
2. In a large bowl, beat the butter and brown sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour, baking powder, cinnamon, and nutmeg, then fold gently to combine.
5. Stir in the milk, dried fruits, candied peel, cherries, and citrus zests, ensuring even distribution.

Step 2: Bake the Cake

6. Spoon half of the cake batter into the prepared tin and spread evenly.
7. Roll out ⅓ of the marzipan into an 8-inch circle and place it over the batter. (This gives the cake a delicious marzipan layer in the middle!)
8. Add the remaining cake batter on top and smooth it out.
9. Bake for 1 hour 45 minutes to 2 hours, or until a skewer inserted in the center comes out clean.
10. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Add the Marzipan Topping

11. Once the cake has cooled, warm apricot jam in the microwave for 10 seconds and brush it over the top of the cake.
12. Roll out another ⅓ of the marzipan into an 8-inch circle and place it on top.

Step 4: Make the Marzipan Balls

Divide the remaining ⅓ of the marzipan into 11 equal pieces and roll them into small balls.

13. Arrange the balls evenly around the edge of the cake.

Step 5: Toast the Marzipan

15. Brush the marzipan layer and balls lightly with beaten egg yolk.
16. Place the cake under a broiler/grill for 1-2 minutes until the marzipan turns golden brown. (Watch it closely to avoid burning!)

Step 6: Serve and Enjoy!

17. Let the cake cool slightly, then slice and serve with a cup of tea or coffee.
18. Store in an airtight container at room temperature for up to 1 week.

Deviled Eggs

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar or lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ teaspoon paprika (for garnish)
• 1 tablespoon chopped fresh chives or parsley (optional, for garnish)

Instructions

Step 1: Boil the Eggs

1. Place the eggs in a medium saucepan and cover them with cold water (at least 1 inch above the eggs).
2. Bring the water to a rolling boil over medium-high heat.
3. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water for 12 minutes.

Step 2: Cool and Peel the Eggs

4. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
5. Using a slotted spoon, transfer the eggs into the ice bath and let them sit for 5-10 minutes.
6. Once cooled, gently tap each egg on a hard surface and roll it under your palm to loosen the shell.
7. Peel off the shell, starting from the larger end, and rinse under cold water to remove any shell pieces.

Step 3: Prepare the Filling

8. Slice each egg in half lengthwise using a sharp knife.
9. Carefully scoop out the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter.
10. Using a fork, mash the egg yolks until they have a crumbly texture.
11. Add mayonnaise, Dijon mustard, white vinegar (or lemon juice), salt, and black pepper to the yolks.
12. Mix everything until smooth and creamy. Add a small splash of water or extra mayonnaise if needed to loosen the mixture.

Step 4: Fill and Garnish

13. Transfer the yolk mixture into a piping bag (or a plastic bag with the corner snipped off) and pipe the filling into the egg whites. Alternatively, use a spoon to fill them.
14. Sprinkle paprika over the top for extra flavor and color.
15. Garnish with chopped fresh chives or parsley (optional).

Step 5: Serve and Store

16. Serve the deviled eggs immediately or cover and refrigerate for at least 30 minutes for the best flavor.
17. Store leftovers in an airtight container in the fridge for up to 2 days.

Enjoy your Deviled Eggs as a classic Easter appetizer!

Easter Bunny Bread

Easter Bunny Bread, a fun and festive bread shaped like a bunny. It’s soft, delicious, and makes a cute centerpiece for your Easter table!

Ingredients

• 1 package (2 ¼ tsp) active dry yeast
• 1 cup (240ml) warm water (about 110°F/43°C)
• 1 tablespoon sugar
• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil (or vegetable oil)
• 1 large egg (for brushing)
• 1/4 cup (50g) raisins or chocolate chips (for eyes and nose)

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm water and sugar. Stir to dissolve.
2. Sprinkle the yeast over the water and let it sit for 5-10 minutes, until it becomes foamy (this means the yeast is activated).

Step 2: Prepare the Dough

3. In a large mixing bowl, combine flour and salt.
4. Pour in the yeast mixture and olive oil. Stir until a dough begins to form.
5. Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little extra flour.
6. Once kneaded, place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.

Step 3: Shape the Bunny

7. Punch down the dough to release the air.
8. Divide the dough into three parts:
   • One large piece (for the body)
   • One smaller piece (for the head)
   • Two small pieces (for the ears)
9. Roll the large piece into an oval shape for the body and place it on a greased or parchment-lined baking sheet.
10. Roll the smaller piece into a ball for the head and attach it to the body, slightly overlapping.
11. Roll the two smaller pieces into long ropes for the ears and attach them to the top of the head, shaping them into bunny ears.
12. Shape any leftover dough into a small round ball for the bunny’s tail and place it at the back of the body.

Step 4: Second Rise

13. Cover the shaped dough with a kitchen towel and let it rise for 30-45 minutes, until puffed up.

Step 5: Add the Details

14. Preheat the oven to 350°F (175°C).
15. Lightly beat the egg and brush it over the dough to give the bunny a golden brown finish.
16. Place raisins or chocolate chips on the bunny’s face to create eyes, and add a small piece of raisin or dough for the nose. You can also use a small piece of dough for the mouth.

Step 6: Bake the Bunny Bread

17. Place the bread in the preheated oven and bake for 25-30 minutes, or until golden brown and fully cooked. If the bread starts to get too brown on top, cover it loosely with aluminum foil.
18. Once baked, remove the bread from the oven and let it cool on a wire rack.

Step 7: Serve and Enjoy!

19. Once the Easter Bunny Bread has cooled, you can slice it up and serve it as a fun addition to your holiday meal.
20. Store any leftovers in an airtight container at room temperature for up to 2 days.

This adorable Easter Bunny Bread will surely be a hit with both kids and adults!

You don’t know what activities to do on that day or you lack some inspiration on how to celebrate that day to the fullest, we have you covered too! We recommend you read the following article.

As you can see, these delicious Easter recipes are not only fun to make but also perfect for celebrating the holiday with loved ones. Whether you’re baking a traditional Simnel Cake, filling Deviled Eggs, or shaping the adorable Easter Bunny Bread, these treats will surely add a festive touch to your Easter spread. So gather your ingredients, get creative, and enjoy the process of making these delightful dishes! Don’t forget to share your creations with family and friends—because great food is all about spreading joy. Happy Easter, and happy cooking!

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