Cadbury Mini Egg Easter Bread

Easter Bread (source)


  • 2/3 cup whole milk
  • 5 tablespoons sugar, divided
  • 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
  • 3 large eggs, room temperature
  • 2 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
  • a handful of Cadbury Mini Eggs (or any other candy-coated chocolates) 


  1. Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add 2 eggs; whisk until smooth.
  2. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
  3. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.
  4. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours.
  5. Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured* hands, roll each piece on a lightly floured* surface into a 16-inch-long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.)
  6. Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12 inches long). Tuck candy coated eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes.
  7. Arrange a rack in middle of oven; preheat to 375°. Whisk remaining egg with 2 tsp. warm water in a small bowl. Avoiding eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190°, 20–25 minutes. Let cool on a wire rack. Serve warm or at room temperature.

*Note: Instead of flouring hands and work surface, I sprinkled cocoa powder on my hands and parchment paper. 

Have A Happy Easter! 


Hay There

I took a visit to this local field yesterday. I always pass by the huge stacks of hay on my drive to work and thought they'd make a nice backdrop! I also felt like randomly straightening my hair yesterday for no reason. I never do it, so why the heck not. I actually like it straight, but I think since I'm used to it being wonky and wavy that I felt like I had no idea how to style it this way! It was very strange.

It started to sprinkle when I was finishing up taking my photos, so I packed my gear up and as I was stepping into my car, I slipped and fell on the gravel rocks that make up the little access road. Ouch! I landed on my bum but thankfully I and my dress are alright!

Cardigan: Old Navy
Dress & Clutch: thrifted
Shoes: Chelsea Crew via Ruche


Jello Cookies

I SHOULD HAVE MADE THESE FOR ST. PATRICK'S DAY! I'm seriously kicking myself for not making these a week ago. They're like happy little radio-active sugar blobs. Appetizing! Actually they're pretty good. And I think I might go to the store soon to get blue-raspberry jello! Seriously any flavor jello will work. I just happened to love lime.

Jello Cookies (adapted from here)

Yields 40-48 cookies

  • 2 cups flour
  • 1 tsp baking powder
  • 6 Tbsp butter, room temperature
  • 3/4 cups sugar
  • 2 packages jello, divided (any flavor, not sugar free)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk (I used soy, any should do)


Preheat oven to 400°F.

1. Whisk together flour and baking powder in a medium bowl. Beat butter in large bowl with mixer until creamy. Add sugar and 1 package gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.Mix will look like a bunch of crumbs. Slowly add milk until resembles dough. 

2. Pour remaining jello package into a small bowl or ramekin. Shape dough into 1-inch balls. Roll balls in dry jello. Place jello coated balls onto parchment paper lined baking sheets. You may choose to flatten dough balls with your palm or bake in ball form.

Rounded vs. Flattened balls

3. Bake for 8 minutes if you flattened cookies or 10 minutes is you left them as balls (or until edges are lightly browned.) Cool on baking sheets 3 min. Remove to wire racks to cool slightly. Eat right away and they're nice and chewy/fluffy. Or wait until cool and they get slightly crisp on the outside. Store in air tight container.

Baked flattened cookies

Baked rounded cookies
I preferred the rounded version, they are puffier!

These would be perfect for any occasion because you can make them any color! Baby showers come to mind. Cute lil pink or blue cookies :)


Ice Maiden

I guess I was a little early when I labeled my two previous post as "Spring" outfits! The snow came down yesterday so heavy that my hair and camera (oops!) were soaked after only 10 minutes! Hope you're staying warm and safe wherever you are!

Sweater: NY & Company
Top: Daisy Rae Boutique (via giveaway)
Pants: Vince Camuto
Boots: Old Navy


Orange Sweet Rolls (& Happy St. Patty's Day!)

Orange Sweet Rolls(source)

500 g (4 cups) flour
70 g (5 Tbsp) sugar
25 g (2 Tbsp) yeast
½ teaspoon of salt
2 eggs
1 teaspoon vanilla extract
160 ml (2/3 cup) warm milk
120 g (8 Tbsp) butter, softened  
Orange Butter Filling:
100 g (7 Tbsp) soft butter
120 g (1/2 cup) light brown sugar
4 tablespoons grated orange zest (about 2 oranges)
2 tablespoons orange juice

1 egg and 1 tablespoon milk

Orange Glaze:
100 ml (3.3oz) freshly squeezed orange juice
50 g (1/4 cup) sugar
1 Tbsp corn syrup


  1. Using an electric mixer, mix the flour, sugar, and yeast. Add the salt and stir. Add the eggs and vanilla extract, and milk in a thin stream while kneading until the dough is smooth. If the dough is not uniform and smooth at this point add a tablespoon or two more of milk.
  2. Add cubes of soft butter, a little at a time while kneading on medium speed. Continue to knead the dough well for about 8 minutes; the dough should be smooth and barely sticky.
  3. Transfer the dough to a lightly greased bowl, cover with a towel and let rise until doubled in volume. Meanwhile, prepare the filling by mixing all the ingredients together in a small bowl.
  4. After dough has risen, transfer the dough to a work surface and divide it into 3 equal parts. Roll out each piece of dough into a circle with a diameter of about 30 cm. (Roll each part of dough on a piece of baking paper to keep its shape uniform).
  5. Evenly spread first half of the filling on the surface of first circle. Place another circle of dough on top of filling, stretch the edges of the dough so sit overlapping circle below. Spread the remaining filling, and cover with the last circle of dough. Fasten the layers together and flatten the edges with a knife creating a beautiful round shape. With a sharp knife or pizza cutter cut the circle into 8 equal triangles, like a pizza.
  6. Make a small hole in center of each triangle and widen it with your fingers. Fold the sharp point of the triangle down into the hole, and pull it back gently upwards. Repeat the action on all the triangles, and arrange them back in the form of a circle on a parchment lined baking sheet. To finish design, pinch together the corners on the large end of each triangle. (If the corners do not stick very well, hold in place with a toothpick.) Cover and let rise for 1 hour.

(photo from The Cookie Fairy)
Baking Directions:
  1. Preheat oven to 350* F.
  2. Beat together egg and milk for topping. Brush the pastry and bake for about 22 minutes until lightly browned. While it is baking, cook all the ingredients for the glaze in a sauce pan over medium heat for several minutes, and then brush the hot pastry several times immediately after removing it from the oven. Top with sliced almonds (optional).
  3. This yeast cake is the most delicious on the day of preparation.

*Recipe was translated using Google sidebar translator. Measurements were converted using this conversion calculator.

  • I followed the recipe exactly as I typed it above for the dough
  • I was unable to make the pretty design that The Cookie Fairy photographed as seen above, so my rolls were short and fat instead of triangular and thin.
  • I over estimated how much juice my oranges would give me when juicing them for the Orange Butter Filling, so my filling was soupier. Thus, I skipped the glaze and topping and just poured the excess soupy filling on top of the rolls once I placed them in my tart pan and then baked it. 

Overall, delicious taste but certainly time consuming! Why did I even bother going through the hassle of translating, converting, hand juicing, hand kneading?! Well because I love to bake. It's was quite therapeutic!