Kitchen Projects for Easter Weekend
the best bakes for the long weekend
Spring has sprung and we’ve made it to Good Friday. With a bit of extra time on our hands I’m here with a list of bakes to keep you busy and in the festive spirit.
Whether you’re taking it slow or diving into the kitchen headfirst, I’ve pulled together a few favourite bakes to help make the long weekend feel extra special.
From classic buns, to braided breads, to all my favourite chocolate things (because it’s EASTER after all), to total showstoppers, I’ve got you covered. I’m not saying I’ve exhausted the amount of variations on Hot Cross Buns, but I certainly am pretty proud of the level of dedication I have shown to the form over the years, as well as some dreadful puns.
Don’t forget, the Kitchen Projects archive has grown to over 400 recipes now so you can always have a dig in there to find the perfect bake to suit your mood (and effort level).
So, without further ado, here’s a little round-up to get you inspired. Wishing you a delicious weekend, however you’re spending it. he newsletter will resume regular service at the beginning of May, so I’ll see you soon.
Love,
Nicola
P.S. I’ve heard that my debut book SIFT: The Elements of Great Baking is currently on sale on amazon, and is also now being stocked at the glorious books for chefs! So, might be a good time to grab a copy if you’ve been meaning to get one!
Bread & Buns
St Clement’s Easter Bread
I’m so excited about this new addition to the Easter Bread family - this beautiful kozunak-inspired braided loaf can be baked in a charming twisty shape or you can level it up and bake it with a lemon-y mascarpone custard inside, finishing with fresh segments. The perfect goodbye to winter citrus before we enter the warmer months ahead. Click here for the recipe.
Twisty Wild Garlic Loops
I just love these - they may be the springiest of the spring breads, resplendent in green and with a festive shape that makes you want to go and dance around a maypole on the village green: Twisty Wild Garlic loops. Click here for the recipe
You can also make this beautiful hillside-evoking wild garlic loaf. Click here for the recipe.
Hot Cross Buns
An absolute classic. And I’m so proud to say that I remake my recipe every year (third year running!) and I still think it’s the best I’ve ever had. See for yourself! Click here for the recipe.
Hot Cross Custard Buns
Tender swirls of dough with a spiced custard filling. What’s not to love? Cream cheese icing is optional. Click here for the recipe.
Hot CROISSANT buns
What do I love more… puns or buns? Tbh, I love both equally. Luckily with this bake you don’t have to choose. Spiced laminated dough with flecks of raisins and mixed peel and folded to show off all those layers. It’s what hot cross buns would wear to the met gala. Click here for the recipe
HXB cookies
The ooiest, gooiest version of HXB out there: Cookies. Fudgy, chewy, sticky. It’s definitely the fun young cousin of the HXB family. Check em out here.
The Hot Cross Bundt
The newest addition to the Hot Cross Bun extended family. To be honest, there’s nothing I love more than an HXB adjacent bake and I’ve got a LOT of them. This might just be the crown jewel though! Click here for the recipe.
Festive Buns
An alternative version of HXB in SIFT - a beautiful puffy dough with raisins and white chocolate. I actually LOVE these. Pg 179! Get SIFT here!
Hot Cross Tipsy Pudding
This Easter frankenbaby is a hot cross bun pudding; Plump balls of dough coated in butter and sugar which is bathed lovingly with spiced custard as it cooks. The result is something not dissimilar to bread and butter pudding - a rich, custardy pudding with a toasted notes that bring joy to all that eat it. Conveniently, this dessert makes its OWN cross - just pour in more of the cooking cream to reveal it! Click here for the recipe.
Bonus!
I demo’d these Swirly Hot Cross Buns on Sunday Brunch a few weeks ago. With a beautiful zesty cream cheese frosting, it’s kind of like if a cinnabon had a baby with a classic HXB. Recipe here.
Easter snacks + desserts
Once the buns have been eaten, you’ve still got room for dessert, or a slice of cake, right? Here’s my favourite projects for afternoon tea or to revive you from a post-lunch slump.
Simnel Cake
Simnel Cake is an absolute easter classic and is CRIMINALLY under appreciated. Fortunately for you, *RIGHT NOW* on KP+, Elizabeth Kerr of EK Bakery is teaching us all about the glorious, rich, almond paste layered dream cake. Click here to read it!
Little Lamb religieuse
I’m never not obsessed with these little lamb religieuese - a stack of choux buns filled with pistachio and citrus. Absolute winners! Read all about them here.
Lemon butter biscuits
Nothing screams Easter like a pastel palette. Serve with tea to energise yourself ahead of an egg hunt. Recipe here!
Pistachio gateau basque
Another springtime palette special - this time ft pistachios! Crumbly but rich pastry stuffed with custard. A perfect post lunch dessert. Click here for the recipe.
Chocolate desserts
If there’s anything that deserves a place right at the heart of your easter table, it’s something outrageously chocolately. Here’s a few options:
Mocha Pavlova Nests
The tangy milk chocolate whip is SO delicious. If you aren’t a fan of mini eggs (why???), then you can use preserved cherries here for an elevated sunday lunch alternative. Click here for the recipe.
Flourless Chocolate Cake
Light, wobbly, rich and airy. I can HIGHLY recommend warming slices through before serving too for extra gooey joy. Click here for the recipe.
Baked chocolate tart
Rich pastry, gooey middle. Go! Click here for the recipe
Gianduja Cakes
A perfect recipe by columnist Octavia Lamb - you can use pretty much any size tin for this, though the cubes are utterly gorgeous. Click here for the recipe.
Dairy-free ganache tarts
Catering for dietaries? I got you! Outrageously rich and plant based friendly (when paired with a vegan pastry). Click here for the recipe
And finally… The Secret Chocolate Cake (pg. 266) or the Choconut Tart (pg. 159) from SIFT!
You can get these recipes in SIFT n pg 267 and pg. 159 respectively (oh, and i DID cheekily post the recipes here on KP, on newsletter, because i love you guys!). Click here for the recipe.
I made your HXB for Easter and they were incredible. The best I've made. The recipe is such a winner!
I ordered SIFT from Amazon this morning after reading your post and it arrived this afternoon! It looks amazing! The recipes are very inspiring and I really love that you go into the science of the main ingredients as a chemist with a passion for food. Can’t wait to have time for a thorough read and test out some of the recipes.