Maybe we will be lucky and the sun will show the perfect chocolate face. After the cold winter season a warm and sunny breeze will be more than very welcome. I look forward sitting in my garden and having lunch or a late breakfast there. If the weather is still frosty or rainy, never mind, with a piece of these traditional Easter loaf the sun will shine anyway.

Chef’s Handyman’s Easter special: Loaf filled with raspberries and red currants

1) To make dough, place flour, sugar and salt in a huge bowl. Melt margarine on low heat. Add soy milk and yeast. Combine the ingredients including lemon zest and a half of banana. Knead well. Cover dough with a humid tea towel and leave for 1 hour. Allow the dough to double in size.
2) Cover the baking sheet with parchment paper. Cut the dough into three pieces. Roll them out. Apply strawberry jam. Place the berries on top on the left side. Roll the dough length wise up.
3) Plait the three strands. Cover the bread with a humid tea towel. Leave for another 20 minutes.
Apply a mixture of soy milk and agave syrup on top. Sprinkle with decorating sugar. Bake in preheated oven at 190°C or 375°F for 30-35 minutes or until golden. Take out and cool.

Chef’s Handyman Easter loaf with raspberries

Shopping list for one Easter loaf, about 800-900 g or 25-28 oz.:
Baking Ingredients: 500 g or 16 oz. flour, 100 g or 3.5 oz. sugar, 1 tbsp. yeast, 2 tbsp. decorating sugar, 6 tbsp. strawberry jam, 1 tbsp. agave syrup
Dairy Products: 70 g or 2.5 oz. plant based margarine, 1 cup soy milk (2 dl or 7 fl. oz.)
Spices: 1 tsp. salt
Fruits: 1 organic lemon, 1 small banana or one half, 1.5 cups raspberries and red currants

Serve the Easter loaf with cucumber and mushroom sandwiches.

Get inspired and great Easter holidays, yours Chef’s Handyman team!