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Pull-Apart Easter Blossom Bread

Rated as 4.63 out of 5 Stars

"A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures for how it is formed. Lemon curd is an option to replace the jam."
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3 h 50 m servings 269
Original recipe yields 20 servings (2 10-serving loaves)


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  1. In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
  2. Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.
  3. Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
  4. Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
  5. Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.
  6. Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
  7. Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
  8. Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.
  9. Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 269 calories; 6.4 47.3 6 52 51 Full nutrition

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  1. 65 Ratings

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Most helpful positive review

BEAUTIFUL! This has to be one of the best looking coffee breads around! It was a fun thing to make and has so many possible ways to flavor it. I used the "Cheese Filling" recipe from this sit...

Most helpful critical review

When I looked at this bread, I was expecting to eat a pastry but when I ate it, it was more like a dinner roll with the drizle of sugar and jam. I would use the dough recipe again because it is ...

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Least positive

BEAUTIFUL! This has to be one of the best looking coffee breads around! It was a fun thing to make and has so many possible ways to flavor it. I used the "Cheese Filling" recipe from this sit...

Awesome! Blossom! The texture of this bread is spot on; light and fluffy center crumb and perfect crust. Instructions for the blossom is superb! Used regular active dry yeast and 6 cups of fl...

Sarah, you most certainly have a winner here. This was fabulous and like the others have said, the dough was incredibly easy to work with. I did end up using a total of about 7 cups of flour bef...

We loved this bread, it had wonderful flavor. However, I took the advice of SHORECOOK and made the cheese filling from this site. I have NO idea how she got the cream cheese not to ooze everyw...

Amazing. I'm Ukrainian and grew up with my baba's Easter bread so can attest that this bread's texture is spot on. It is also NOT bland and is the way it is supposed to be. My only comment is...

Really fun, pretty and super rich bread. All in all, just delicious! I absolutely loved the lemon flavor in the dough. I thought the glaze was a nice touch and went well with the raspberry jam, ...

All I can say is thank you so verry much. The family was tired of the same ol hot cross buns for Easter breakfast. Your blog made this so easy to do. Thank you again Sarah-May ,you are the bomb.

Fantastic recipe and much easier to make than it looks! I've made this 3 times and I've come up with some steps that make it even easier: 1) I cut the recipe in half and make the dough in my br...

This is DELISH! Great job Sarah-May. Your instructions were easy to follow and it made a beautiful, tasty bread. I will definitely be making this again.