• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Damn, Spicy!
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Tips
    • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Bread / Easter Sweet Bread (Easter Rosca)

    Easter Sweet Bread (Easter Rosca)

    Published: Mar 17, 2023 · Last Update: Mar 17, 2023 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Easter Sweet Bread (Easter Rosca or “Rosca De Pascua“) is a traditional Easter bread made with fluffy brioche dough topped with custard and decorated with candied cherries and crunchy pearl sugar! Pillowy-soft, sweet, and delicious, it’s the perfect addition to your Easter table!


    easter sweet bread


    Easter Sweet Bread (Easter Rosca)

    After all the love my Holiday Rosca De Reyes got, I had to share an Easter version with you guys!

    This Easter Rosca is a traditional Latin American Easter Sweet Bread made with an extremely fluffy brioche dough and topped with custard, candied cherries, and pearl sugar for a fun crunch.

    Traditionally, this type of Rosca tends to be flavored with just vanilla and lemon zest but I’m a major orange blossom water fan so I did orange instead, kept the vanilla, and added a hint of almond too.

    This combo will have your kitchen smell like a bakery, but you’re free to stick to vanilla and lemon if you wish!


    Why you’ll love this Easter bread:

    • Pillowy-soft brioche. This brioche dough is literally the fluffiest you’ll ever try. It feels like biting into a cloud. No mixer needed!
    • Custard topping. Deliciously sweet and creamy, flavored with vanilla extract.
    • Easy to make. Made with instant yeast, all you have to do is add all the ingredients to a bowl and mix! The dough will raise quickly and all you’ll have to do is shape it into a garland.
    • Prep ahead. Don’t have time to make this on Easter Sunday? Prepare the dough and let it rise in the refrigerator overnight, assemble and bake on Sunday morning for the perfect Easter breakfast!

    easter sweet bread


    Ingredients

    • All-purpose flour for the dough.
    • Sugar. Use white granulated sugar for this recipe. You’ll need enough for the dough and the custard.
    • Instant yeast. This is just another ingredient to add to the bowl, no need to activate it or anything like that. Quick and easy. If you have any yeast-related questions, here’s my Beginner’s Guide to Baking with Yeast.
    • Milk. You want to make sure the milk is warm so it can properly activate the yeast once you start mixing. Warm would be 90F – 110F (32C – 43C) if you want to use a thermometer but it’s not necessary, slightly warm to the touch is usually fine.
    • Eggs at room temperature. You’ll need eggs for the dough and the custard. For the custard, you’ll want to use just the yolks but you can save the whites to make an omelette, meringues, or these Coconut Macaroons (no condensed milk needed).
    • Vanilla extract for flavoring the dough and custard.
    • Lemon zest or orange zest for flavoring the dough. Traditionally, lemon is preferred but I’m a huge fan of orange so I went with orange instead. You can use orange zest or orange blossom water if you prefer. Make sure the fruit you’re using is organic if using zest.
    • Almond extract, optional. This is a personal addition. Traditionally, it’s not used but I really like the combo of vanilla + orange + almond. You can’t taste any of these extracts separately but all together they make a bakery-worthy flavor that’s delicious.
    • Salt for flavor.
    • Butter for the dough. This will make your batter softer. You’ll want to add it in last for best results. The dough will turn very sticky but it will come together nicely – don’t freak out!
    • Cornstarch for thickening the custard. I kept mine pretty thin but you can add more cornstarch for a thicker custard that will spread less.
    • Candied cherries for decorating.
    • Pearl sugar, optional, for decorating (it also adds a nice crunch!).

    easter sweet bread


    How to make Easter Sweet Bread

    STEP 1: Make the dough. In a large bowl or the bowl of a stand mixer fitted with a dough hook, add the flours, sugar, yeast, milk, egg, extracts, and salt. Mix until a sticky dough comes together and starts pulling away from the bowl.

    Add in the butter and knead until the dough is smooth and elastic. Form into a ball, brush with oil, place in a clean bowl greased with oil and cover the bowl with plastic wrap. Allow the dough to rise until double in size.

    how to make rosca de reyes

    STEP 2: Make the custard. While the dough is rising, make the custard. Pour the milk in a medium pot over low heat, allow to heat until hot but not simmering or boiling. Meanwhile, beat together the egg yolks, sugar, and cornstarch until pale yellow in color.

    Add some of the hot milk into the egg mixture, mix until combined, then add the egg mixture into the hot milk as you mix continuously. Cook over low heat until thickened while mixing, then turn off the heat, mix in the vanilla extract, pour the custard into a clean bowl, and cover with plastic wrap making sure it touches the custard so it won’t form a skin and allow to come down to room temperature.

    how to make custard

    STEP 3: Shape into a garland. Once the dough has doubled in size, punch it down to release any air bubbles, then gently roll it into a log and connect the two ends to make a garland. When rolling the dough into a log, be very gentle and try not to overwork it or press it down too much and do not knead it again. Allow the garland to raise until puffy.

    STEP 4: Add the custard. Place the custard into a piping bag, cut off the tip, the pipe the custard onto the garland. Brush any custard-free areas with milk.

    how to make easter sweet bread

    STEP 5: Bake until a toothpick (inserted into one of the sides going towards the center) comes out clean. Remove from the oven and immediately decorate with candied cherries and pearl sugar. Enjoy!


    easter custard bread


    Can I make Rosca De Pascua ahead of time?

    Yes, you can. Simply follow the recipe through step 1, then place the covered bowl in the refrigerator and allow the dough to raise in the refrigerator overnight.

    The next morning, take it out and allow it to come to room temperature by leaving it on the counter for about 40 minutes, then follow the recipe.

    You can also make the custard ahead of time (step 2). Follow step 2, then place the covered bowl in the refrigerator. Chill overnight and take it out when ready to use, the next day.

    How do you store Easter Rosca?

    Store any leftovers in an air-tight container at room temperature for a day. If you need to store your Rosca for longer than a day or if your kitchen is particularly hot, store it in an air-tight container in the refrigerator.

    Keep in mind that the refrigerator tends dry out baked goods rather quickly. At the same time, custard needs to be refrigerated if it’s very hot or a lot of time goes by.

    You can also freeze it for up to 3 months.


    rosca de pascua recipe


    HAPPY BAKING!! I hope you’ll love this delicious Easter Sweet Bread aka Easter Rosca as much as I do!

    PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

    More Latin American Recipes You’ll Love:

    • Holiday Rosca De Reyes (Latin American Three Kings Cake)
    • Pan De Yuca (Ecuadorian Cassava Cheese Bread)
    • Pan De Coco (Coconut Buns)
    • Creamiest Arroz Con Leche
    easter sweet bread

    Easter Sweet Bread (Easter Rosca)

    Damn, Spicy! @ www.damnspicy.com
    This Easter Sweet Bread (Easter Rosca or “Rosca De Pascua“) is a traditional Easter bread made with fluffy brioche dough topped with custard and decorated with candied cherries! Pillowy-soft, sweet, and delicious, it’s the perfect addition to your Easter table!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Bread
    Cuisine Latin American
    Servings 10 people

    Instructions
     

    • Make the dough. In a large bowl or the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, yeast, milk, egg, extracts, and salt. Mix until a sticky dough comes together and starts pulling away from the bowl. Add in the butter and knead until the dough is smooth and elastic. Form into a ball, brush with oil, place in a clean bowl greased with oil and cover the bowl with plastic wrap. Allow the dough to rise for 60-90 minutes or until double in size. While the dough is rising, make the custard.
    • Make the custard. Pour the milk in a medium pot over low heat, allow to heat until hot but not simmering or boiling. As the milk is heating, add the egg yolks, sugar, and cornstarch to a medium bowl and beat until pale yellow in color. Pour about 1-2 tbsp of the hot milk into the egg mixture, and mix until combined. Repeat this process 1-2 more times to allow the eggs to match the temperature of the milk, then slowly pour egg mixture into the hot milk as you mix. Cook over low heat until thickened while mixing constantly. Once thickened, turn off the heat, mix in the vanilla extract, pour the custard into a clean bowl, and cover with plastic wrap making sure the plastic wrap touches the custard. Allow to come down to room temperature.
    • Shape into a garland. Once the dough has doubled in size, punch it down to release any air bubbles, then gently roll it into a log and connect the two ends to form a garland. When rolling the dough into a log, be very gentle and try not to overwork it or press it down too much and do not knead it again. Place the garland onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel or plastic wrap and allow to raise for 20-30 minutes or until puffy. Meanwhile, preheat the oven to 350F (180C).
    • Add the custard. Place the custard into a piping bag, cut off the tip, the pipe the custard onto the garland. Brush any custard-free areas with milk.
    • Bake for 18-20 minutes or until a toothpick (inserted into one of the sides going towards the center) comes out clean. Remove from the oven and immediately decorate with candied cherries and pearl sugar. Enjoy!

    Notes

    Make-Ahead Instructions: follow the recipe through step 1, then place the covered bowl with the dough in the refrigerator and allow the dough to raise in the refrigerator overnight. The next morning, take it out and allow the dough to come to room temperature by leaving it on the counter for about 40 minutes, then follow the recipe. You can also make the custard ahead of time (step 2). Follow step 2, then place the covered bowl with the custard in the refrigerator. Chill overnight and take it out when ready to use, the next day.
    Storing Instructions: store any leftovers in an air-tight container at room temperature for a day. If you need to store your Rosca for longer than a day or if your kitchen is particularly hot, store in an air-tight container in the refrigerator. Keep in mind that refrigerators tend dry out baked goods rather quickly. At the same time, custard needs to be refrigerated if it's very hot or a lot of time goes by.
    Freezing Instructions: place any leftover Rosca into a ziplock bag or freezer-safe air-tight container and freeze for up to 3 months.

    📷 DID YOU MAKE THIS RECIPE?!
    Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
    Tried this recipe?Let us know how it was!
    « Guava Cheesecake

    Pop up

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Damn, Spicy! I share tried-and-true recipes from my trips around the world!

    You can expect new recipes weekly with a mix of sweet & savory!
    Read more »

    Contacts ⭐︎ New Here?

    GET A FREE ECOOKBOOK

    when you subscribe to my spicy newsletter!

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Comment Policy

    Read

    • Recipes

    Contact

    • Home
    • Contacts
    • New To Damn Spicy?

    This blog contains affiliate links, please read Disclaimer for more information.

    Copyright © 2023 DAMN SPICY

     

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT