Mini Easter Sweet Breads
A charming decoration for the festive table. At Easter, many people exchange delicious and beautiful sweet breads. Mini Easter sweet breads are simply perfect as a gift for family and friends. They turn out fluffy, soft, and very tasty!
Updated : 02 March, 2026
Easy
More than 1 hour.
Ingredients
200 milliliters
Milk
10 grams
Dry yeast
0.25 teaspoon
Salt
50 grams
Butter
1 cup
Sugar
80 grams
Raisins
1
Chicken eggs
500 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake mini Easter sweet breads? Prepare all the necessary ingredients from the list. For the dough to turn out well, the milk, butter, and eggs should be at room temperature. Take them out of the refrigerator ahead of time, about 1-1.5 hours before baking. Use all-purpose flour and large eggs.
Step 2
Pour hot water over the raisins and rinse them to wash off the coating sometimes used to give dried fruit a better appearance. Do not use boiling water, because the raisins may cook. Dry the raisins by spreading them on a paper towel or cloth towel.
Step 3
Cut the butter into small pieces and melt it. You can do this in the microwave or over a double boiler. Cool the melted butter to room temperature.
Step 4
Before using the yeast, read the instructions. Some yeast needs to be activated first by dissolving it in a warm liquid, while some can be added directly to the flour. We need the kind that must be activated. Add the sugar and yeast to warm milk, 37-40°C (98-104°F). Stir and leave for 10 minutes. A fluffy foam cap should appear on the surface.
Step 5
Beat the egg with the salt using a whisk or fork. There is no need to beat it until foamy.
Step 6
Now combine all the liquid ingredients. The butter should cool to the same temperature as the yeast dissolved in milk. If it is too hot, the yeast will die, the dough will not rise, and the flavor of the finished sweet breads will be spoiled. Then move on to kneading the dough.
Step 7
Take a deep bowl in which it will be convenient to mix the dry and liquid ingredients. Sift the flour so that the dough is aerated and any small debris is removed. Put half of the flour into the bowl. Make a well in the center and pour in the liquid ingredients. Add the remaining flour in small portions to get the right dough consistency. You may need a little more or a little less. The dough should become soft, but it should not stick to your hands.
Step 8
Turn the oven on to preheat to 190°C (375°F). Add 1 teaspoon of flour to the raisins and mix. This will help the raisins distribute evenly throughout the dough. Gradually add the raisins to the dough, continuing to knead until they are evenly distributed.
Step 9
Cover the bowl with the dough using a towel or napkin and leave it to rise in a warm place for 40-50 minutes. When the dough has increased in size, punch it down with your hands. Then you can shape the sweet breads. Take any small molds. Muffin or cupcake tins work very well. If yours are metal, grease them with butter or oil. Put the dough into the molds, filling them about 3/4 full. I got 14 small sweet breads. Leave them in the molds for 10 minutes.
Step 10
Bake the sweet breads at 190°C (375°F) for 40-50 minutes using the top-and-bottom heat setting. The exact time depends on your oven. Check for doneness with a toothpick: insert it into the center of a sweet bread and pull it out right away. If it comes out dry, the sweet bread is ready. Remove the baked sweet breads from the oven and let them cool. Then carefully remove them from the molds. Decorate them as you like. I decorated mine with egg white glaze, berries, and sprinkles. Enjoy your meal!
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