Hello friends! In this new installment of Paulina Cocina, we're bringing you an Easter classic, but with a twist: Stuffed Easter Bread . Perfect to enjoy with some mate, and not just at Easter!
Today we have a spectacular and elaborate version that will leave the whole family speechless (literally). And no, don't worry, making this stuffed Easter cake recipe is much easier than it looks.
Here we'll tell you everything: the history, other filling options, secrets, and, of course, the detailed recipe with step-by-step instructions and Paulina's video to make it perfect . Now, get the ingredients ready, because we're going to get our hands on the dough, because the cake is coming!
Content table
About the filled Easter Ring
The stuffed Easter bread is the sophisticated and more professional cousin of the traditional Easter or Three Kings' Day bread . The base is the classic recipe, with a fluffy and sweet dough , but we take it to the next level with a crunchy and delicious filling that makes every bite a celebration.
The most common version is the Easter ring filled with pastry cream , but over time, variations of Easter rings filled with dulce de leche, almond cream, or even chocolate . In this case, we're going to make an Easter ring filled with nuts , for those who love crunchy fillings.
The tradition of the Easter bread recipe in Argentina
Although the Easter bread has European roots, in Argentina it has become a staple on the Easter table , along with the famous chocolate eggs . It's the dessert that appears after Easter Sunday lunch, and it's perfect to accompany "coffee."
The origin of this custom comes from the influence of immigration , especially from Italy and Spain, where this type of sweet bread is a tradition on religious holidays . In Argentina, with the local touch of pastry cream and candied fruit , it became a classic we all know.
7 Reasons to Make This Stuffed Easter Bread Recipe
- It's richer than store-bought: The homemade flavor is unrivaled and the freshness is something else.
- It can be customized: Adding the fillings and decoration you want.
- It's more economical: Making it at home costs much less than buying it.
- They can be displayed on the table: The filled Easter bread is attractive from any angle.
- It goes a long way: One large bagel is enough for the whole family.
- You can do it with the kids: It's a fun activity to share. They can help with the kneading and decorating. They'll love it!
- The house is going to smell spectacular: The aroma of the filled Easter roll dough baking is irresistible. Just watch out, the neighbors might come over!
Filling ideas for stuffed Easter bread rolls
- Nuts: The combination is up to you. In this stuffed Easter ring, we use peanuts, walnuts, almonds, raisins, and prunes, but it's up to you personally.
- Dulce de leche : For fans of this Argentine classic, a generous layer of dulce de leche inside makes each serving an irresistible bite.
- Almond Cream: A more sophisticated option for a filled Easter ring, with a hint of marzipan flavor that pairs beautifully with the fluffy dough.
- Chocolate: Ideal for cocoa lovers . You can use a chocolate ganache to contrast with the sweetness of the pastry and create a creamy filling.
- Hazelnut paste or Nutella : A delicious filling that never fails. It's spread on the dough before making the ring, and when baked, it blends with the crumb , creating a spectacular texture.
- Fruit jam: If you're looking for something lighter, you can opt for a , plum or apricot jam , which gives it a touch of acidity and sweetness at the same time.
- Pastry cream: The most classic filled Easter cake of all, and the one that never disappoints. It can be used alone or combined with a little dulce de leche for an extra flavor.
7 Tips to Make Your Stuffed Easter Ring Recipe Just Like the One from the Bakery
- Knead with patience : A well-worked dough is key to making the filled Easter ring fluffy.
- Respect rising times : Letting the yeast do its magic is essential. This depends on the climate, the type of flour, and the yeast . The important thing is that it doubles in volume.
- Use fresh ingredients : This is important for the yeast and butter, but also for the nut filling. No chewy or old nuts!
- Don't overdo it with the flour: Add it little by little until the dough doesn't stick, but make sure it remains soft.
- The oven, at the right temperature: Not too hot, not too low, 180°-200º C is the ideal temperature for the filled Easter ring to brown without burning.
- Close the ring tightly before baking: To prevent the filling from being lost during cooking.
- Brush it with egg and sugar at the end: For a filled Easter roll with an irresistible shine and that bakery touch. You can also brush it with syrup once baked.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Recipe for stuffed Easter bread
Yields: 2 threads
Preparation time: 3 hours (including rising time)
Ingredients
- 25 g fresh yeast (or 10 g dry yeast)
- 70 ml of water
- 1/2 Cdita. of sugar
- 500 g of flour
- 1/2 tsp. salt
- 100 g of butter
- 100 g powdered sugar
- 1 lemon zest
- 1 cdita. vanilla essence
- 3 eggs
For filling
- 100 g of almonds
- 100 g of walnuts
- 100 g of peeled peanuts
- 50 g of dried plums (or raisins)
- 6 tbsp. sugar
- 1 tbsp. cream cheese or heavy cream
To decorate
- 1 beaten egg
- 2 tbsp. of sugar
- 1 cdita. water
How to make a stuffed Easter bread, step by step
- Dissolve the yeast in warm water with 2 tablespoons of flour and 1/2 teaspoon of sugar. Cover and let it rest for 10-15 minutes.
- Beat the softened butter (at room temperature and soft) with the powdered sugar until smooth. Add the eggs one at a time, beating after each addition until well combined.
- In a bowl place the flour in a ring shape , add the salt on the sides, the lemon zest, the teaspoon of vanilla essence, and the yeast mixture in the center. Mix together.
- Add the butter, sugar, and egg mixture and mix with your hands until a dough forms . Transfer to the counter and knead for about 5-7 minutes until smooth. Cover and let rise until doubled in volume, about 1 hour.
- Meanwhile, roughly chop the nuts and mix with the sugar and cream cheese or heavy cream until a paste forms.
- Deflate the dough and divide it in two. Roll it out with a rolling pin, without flattening it too much, and shape it into a long strip so you can roll it up.
- For one of the rolls, place the nut filling in the center , and for the other, spread the filling . In both cases, close carefully and place in a circular mold. Cover and let rise again until they double in volume.
- Once the roscas have risen, brush them with egg and decorate with a mixture of sugar and water . You can cut some holes in one of the roscas with scissors to make them look different.
- Place in a preheated oven at 180°C/200°C and bake for about 30 minutes, or until golden brown. Remove from the pan when warm and enjoy!
