It’s Easter, and to enjoy the spirit while we remain indoors with family, there’s nothing like the smell of freshly baked breads and aromatic curies!
To bring back the mood of celebration and feastivity, celebrity chef Kunal Kapur recommends these easy, healthy and nostalgic Easter Sunday recipes with basic ingredients!
The Easter Egg
4 tablespoons cold pressed virgin coconut oil
450 grams icing sugar
1 tsp vanilla essence
Additionally you will require: Shaping moulds, melted chocolate or edible glue, a brush and filling of your choice for the egg.
In a large mixing bowl add the virgin coconut oil and icing sugar, whip the ingredients together until light and fluffy.
Then add the cream and vanilla essence, mix with hands till it is smooth and doughy
Roll the dough into inch in thickness and shape it over the egg moulds, cover once done. Refrigerate till hardened.
Repeat with another mould to make the 2nd half of the egg.
You now have two halves, which can be filled using your choice of filling (Chocolate, cream cheese etc). Joint the two halves of the egg together using edible glue or melted chocolate, apply it at the edges using a brush for precision.
Glaze the egg with an icing of your choice or dust it with sugar.
Braided Easter bread
2 cups all-purpose flour
2 tbsp cinnamon infused cold pressed virgin coconut oil
cup white sugar
1 tsp salt
1 packet active dry yeast
2/3 cup milk
In a large mixing bowl combine 1 cup flour, sugar salt and yeast, stir well.
Combine the milk and cinnamon infused cold pressed virgin coconut oil in saucepan. Heat until the milk is warm.
Gradually add the milk and coconut oil to the flour mixture: stirring constantly. Add two eggs and a cup flour, beat well. Then add the remaining flour, cup at a time, stirring well after each addition. When the dough is pulled together, take it out onto a lightly floured surface and knead until smooth and elastic, should b about 6-8 minutes.
Use virgin coconut oil to oil a large bowl and place the dough in the bowl and turn to coat with the oil. Cover the bowl with a damp cloth and let is rest in a warm place until doubled in volume.
Deflate the dough and remove in on to a lightly floured surface and divide into two equal sized rounds, cover and let it rest for 10 mins.
Roll each round into a long roll keeping it 1 inches thick. Using the two long pieces if dough, make a loosely braided ring. Seal the ends together
Pre- heat the oven to 350 degree F.
Place the loaf on a buttered baking sheet and cover loosely with a damp towel. Place the loaf in warm place and let it rise, for about 45 minutes. Brush the loaf with melted butter. Bake it in the pre heated over for about 30 minutes until golden brown.