7+ Easy To Make Easter Desserts Recipes And Ideas

French toast, Easter cakes, fritters… Those of us who love seasonal pastries are in luck during Holy Week, when an endless array of exquisite sweets unfolds before our eyes. But this custom wouldn’t have been so appealing decades ago, when sweets were the only option because nothing else was available.

8 Easter Desserts Recipes

1. French Toast

The quintessential Easter treat is now just another addition to our waistlines , but in times past it was a lifeline that saved devout farmers from dying in the fields. A humble dessert that requires only bread, milk, eggs, and sugar, and that anyone can make at home.Today, the popularity of torrijas is enormous , and half of the restaurants in Spain have them on their menu year-round , in countless variations of 29 different recipes . However, the queen of torrijas recipes will always be the traditional milk-soaked torrijas , which we share in full below:

Ingredients:

Ingredients	For 20 units
Sliced bread (for French toast)	20
Milk	1L
Sugar	100g
Cinnamon stick	1
Olive oil	1L
Eggs	2

How To Make It?

• Difficulty: Easy
• Total Time: 1 hour
• Elaboration: 30 minutes
• Cooking: 30 minutes
• Resting (Repose): 3 hours

Step By Step Guide:

• In a small saucepan, combine the milk, sugar, cinnamon stick, and lemon zest (avoid the white pith).
• Heat the mixture until it just begins to boil, then remove it from the heat.
• Cover and allow the mixture to cool completely.
• Once cooled, soak the bread slices in the milk mixture.
• Let the bread soak for about 1 hour, until all the liquid is absorbed.Beat the eggs in a shallow bowl.
• Dip each soaked bread slice into the beaten eggs, coating both sides.
• Fry the slices in plenty of hot olive oil.
• Turn the bread frequently so it browns evenly on both sides.
• Remove and drain on paper towels to eliminate excess oil.
• Mix 100 g sugar with 2 teaspoons of ground cinnamon (optional).
• Coat the fried French toast slices in the sugar-cinnamon mixture.
• Serve with fresh fruit, chopped walnuts, or enjoy as is.
• Best served hot and freshly made for maximum flavor.

2. Easter Cake

Ingredients:

Ingredients	For 2 units
Strong flour (for the starter)	100 g
Water (for the ferment)	60 ml
Fresh baker’s yeast (for the starter)	12 g
Strong flour	400 g
Fresh baker’s yeast	12 g
Eggs	6
Sugar	200 g
Olive oil	80 g
Orange zest	1
Orange blossom water	15 ml

How To Make Easter Cake?

• Difficulty: Medium
• Total time 1h
• Elaboration 40m
• Cooking 20m
• Repose6h

Steps To Make Easter Cake

• Making the Easter cake begins with the preferment, which we prepare the night before by dissolving the yeast in the water and adding the flour in the quantities indicated at the beginning of the ingredient list.
• We mix it without kneading , cover it with plastic wrap, and put it in the refrigerator.
• The next morning, we take it out and let it come to room temperature.In a large, deep bowl, mix the liquid ingredients: three eggs (set aside the other three), the oil, and the orange blossom water.
• Add the preferment, the orange zest, the crumbled yeast, and 150g of sugar (set aside the remaining 50g).
• Stir well.Then, gradually add the flour, continuing to stir.Halfway through, add a pinch of salt.
• Once all the flour is incorporated, knead the dough on a floured work surface until it becomes elastic.
• You can add a little more flour if the dough is too sticky, but it’s best to knead it for a few minutes and wait for the texture to change.
• If you add too much flour, the crumb will be hard.
• Once the dough has reached the right consistency, form it into a ball and place it in a lightly floured bowl, covered with a cloth or plastic wrap.
• Let it rise in a warm place until it has doubled in volume.
• When this happens, divide the dough in two and shape each into a ball.Make a well in the center of each ball and place a (previously washed) egg inside, cover again, and let it rise until doubled in volume.
• Beat the last egg and brush it over the cakes.
• Mix the 50g of sugar with a few drops of water and, for an extra touch of flavor, with orange blossom water.
• Sprinkle the sugar over the cakes.
• Bake in the bottom of the oven , preheated to 180ºC (350ºF) with the top and bottom elements on, for 25-30 minutes.

3. Panquemao or Panquemado

Ingredients:

Ingredients	For 4 people
Fresh baker’s yeast	12g
Warm milk	70ml
Sugar	60g
Extra virgin olive oil or sunflower oil	50ml
Lemon zest
Orange zest
A splash of sweet anise to taste (optional)
A good pinch of salt
Strong flour (or a little stronger)	300g
Egg (one of them to paint)	3
Sugar for decorating

How To Make It?

• Difficulty: Medium
• Total time: 1 h 15m
• Elaboration: 50 mCooking: 25m
• Repose: 4h

Step By Step Making:

• Crumble the fresh yeast into the lukewarm milk and mix well to dissolve. Let it ferment for 15 minutes.
• Meanwhile, rub the sugar and citrus zest together in a large bowl.
• Beat in the eggs, oil, anise (if using), and half of the flour.
• Add the milk with the yeast, begin mixing, and then incorporate the remaining flour with the salt and a pinch of cinnamon (optional).
• Work the dough until everything is combined and knead for about 10-15 minutes, until you achieve a smooth, elastic, and homogeneous texture.
• You can add a little flour if the dough is really too sticky, but it’s best to work with a slightly wetter dough so the loaf doesn’t become too dense.
• Form a ball and place it in a large, oiled bowl.
• Cover and let it rise until it has doubled in size, about two to three hours.
• Deflate the dough on a lightly greased surface and knead it briefly.Shape it into a ball, ensuring good surface tension, and place it on a baking sheet lined with parchment paper.
• Beat the remaining egg and brush it over the dough.
• Let it rise again until doubled in size, in a draft-free place.
• Preheat the oven to 200ºC (390ºF).Brush again with beaten egg and sprinkle with sugar to taste.
• You can moisten it with a few drops of water, like a King Cake, or use it as is.In some places, a cross-shaped cut is also made, but this is optional.
• Bake for about 25 minutes, until golden brown on the outside but not burnt.
• If it browns too quickly, cover with aluminum foil.
• Let it cool on a wire rack before cutting.

4. Fritters

Ingredients:

Ingredients	For 40 units
Pastry flour	170g
Baking powder	3g
Water	250g
Butter	50g
Salt
Sugar (one teaspoon)	5g
Eggs	4
Olive or sunflower oil (for frying)
Sugar for coating

How To Make It?

• Difficulty: Medium
• Total time: 40m
• Elaboration: 20m
• Cooking: 20m
• Repose: 30m

Step By Step Making Guide:

• We start by weighing the flour and yeast, then sifting them.
• In a saucepan, put the water, butter, a pinch of salt, and a teaspoon of sugar.
• Bring it to a boil.
• Add the flour all at once, reduce the heat, and stir until we obtain a dough that pulls away from the sides of the pan.
• Remove from the heat and let cool slightly.
• Off the heat, add the eggs one at a time, beating with an electric mixer after each addition and not adding the next until the previous one is fully incorporated.
• You will obtain a smooth and homogeneous batter.
• Let the batter rest for half an hour.
• Heat oil in a frying pan.
• Using two teaspoons (the smaller the better because the dough expands considerably when fried), form small balls of dough.
• Fry until golden brown.
• As the fritters are cooked, place them on a plate lined with paper towels to absorb the excess oil.
• Roll them in sugar and serve immediately.
• Frying the fritters is the trickiest part if you want them to be perfectly round.
• Coat the spoons with oil so the batter doesn’t stick.
• Keep a glass of oil in which you dip the spoons before making each fritter.
• It’s a bit of work, but they turn out perfectly.

5. Rubiols

ingredients:

Ingredients	For 36 units
Pastry flour	1kg
Icing sugar	100g
Yolk	2
Extra virgin olive oil, 2 cups of coffee
Orange juice, 2 cups of coffee
Water, 1 1/2 cups of coffee
Lard at room temperature	200g
Lemon zest	1
Angel hair (for filling)	500g
Cottage cheese (for the filling)	500g
Sugar (for the filling)	200g
Lemon zest (for the filling)	1
Egg yolk (for the filling)	1

How To Make It?

• Difficulty: Easy
• Total time: 1h
• Elaboration: 30m
• Cooking: 30m

Step By Step Guide

• Place all the ingredients in a large bowl and knead until you have a smooth dough.
• Wrap it in plastic wrap and refrigerate for at least half an hour.
• Remove from the refrigerator.
• Take portions of dough and roll them out with a rolling pin.
• Place a spoonful of the chosen filling in the center of each one; in this recipe, some were made with angel hair pasta and others with ricotta cheese.
• Fold and cut with the rubiol cookie cutters.
• To ensure the rubiols are sealed and don’t open during baking, lightly press the edges with your fingers or a fork.
• Bake in the oven at 180°C (350°F) for 30 to 40 minutes.
• Let cool, and sprinkle with granulated sugar.

6. Crespells

Ingredients:

Ingredients	For 18 units
Cake flour (or all-purpose flour)	500g
Icing sugar	60g
Yolk	1
Extra virgin olive oil, 1 small cup of coffee
Orange juice, 1 small cup of coffee
Water, 3/4 of a small cup of coffee
Lard at room temperature	100g
Lemon zest	1/2

How We Make It?

• Difficulty: Easy
• Total time: 50m
• Elaboration: 30m
• Cooking: 20m
• Repose: 30m

Step By Step Method:

• First, mix the olive oil and lard together with your hands, breaking up the lard until you get a creamy mixture.
• Add the rest of the ingredients except the flour and mix again until you obtain a smooth dough.
• Finally, add all the flour at once and knead well until you have a smooth dough.
• Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for half an hour.
• After this time, roll out the dough to a considerable thickness, and use crespell cutters (shaped like flowers, stars, or hearts) to cut out the pastries.
• Bake them in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown.

7. Easter Buns

Ingredients

Ingredients	For 6 units
Extra virgin olive oil	85g
Anise and sesame seeds	5g
Water	100g
Fresh baker’s yeast	15g
Sugar	25g
Wheat flour	250g
Salt	2g
Moistened sugar for decoration
Almonds for decoration

How To Make It?

• Difficulty: Medium
• Total time: 1 h 5m
• Elaboration: 45m
• Cooking: 20m
• Repose: 2h

Step By Step Making:

• Begin by heating the extra virgin olive oil with the sesame seeds and anise over medium heat, being careful not to burn them.
• Cook for a few minutes until they release their aroma, then let cool.
• Meanwhile, crumble the yeast into the water with the sugar and a little flour.
• Strain the warm, flavored oil over the yeast dough and add the remaining ingredients, except for the final sugar and almonds.
• Mix well and knead until you have a smooth, soft, and moist, but not sticky, homogeneous texture.
• Divide into 6 portions of about 80g each.
• Shape into balls, creating round doughs with surface tension, and then shape into rings by inserting a finger into the center.
• Keep in mind that the central hole will close as they rise and bake.
• Spread the dough onto a baking sheet lined with parchment paper, leaving space between them.
• Decorate with raw almonds (optional) and sprinkle with sugar lightly moistened with water.
• Let rise until almost doubled in size.Preheat the oven to 200°C and bake for about 18-20 minutes, or until golden brown.
• Let cool on a wire rack before serving and store in an airtight container.

8. Fried Flowers

Ingredients:

Ingredients	For 12 units
Milk	250ml
Egg M	1
Pinch of salt
Sweet anise (liqueur)	30ml
Zest of one orange (half)
Wheat flour	200g
Sunflower oil
Sugar (for coating)
Ground cinnamon (for coating)

How We Make It?

• To make the dough, whisk the egg in a bowl.
• Mix in the milk, anise, and orange zest.
• Gradually add the flour and stir with a fork until smooth.
• Transfer the dough to a tray that’s easy to work with for the flower-shaped mold and let it rest, covered, for about 20 minutes.
• In a deep frying pan, heat plenty of sunflower oil.
• If you prefer, use mild olive oil, although sunflower oil is preferred for fried pastries.
• Place the flower mold in the oil so it heats up at the same time.
• Ensure the mold is very hot so the batter adheres to it.
• Uncover the batter, stir it a few times, and notice it has the consistency of a light custard.
• Dip the mold halfway into the design, meaning it doesn’t cover the entire flower, and immediately transfer it to the pan.
• Give the mold a little shake, and the flower will release.
• It might take a little longer the first time; use a fork to help if necessary.
• Let the fritters brown on both sides and transfer them to paper towels.
• Coat them in a cinnamon and sugar mixture.
• Reheat the mold thoroughly and repeat the previous step until all the batter is used.
• Once finished, clean the mold very well with paper towels; never wash it with water or a scouring pad.

How To Make Easter Bunny Cake

Frequently Asked Questions

Final Word from My Kitchen

After 50 years of cooking, I can say this. Easter desserts are not about being perfect. They are about sharing joy. Pick one or two recipes. Have fun. Laugh when things get messy.

Your table will be full. Your heart will be fuller. If you want more Easter foods or step‑by‑step recipes, just tell me. We also write articles on Valentine’s Day Cakes and Valnetine Day Cookies.

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