Easter recipes to add to the sweetness of your relationships

Ankit Mangla, Executive Chef at Plaza Premium Lounge India, Olivier Vincenot, Corporate Chef at Foodhall and Sahil Wadhwa, Director, Wadhwa Bakers share a few easter recipes.
Big Binge Media

Mumbai: Fun is filling the air as Easter Sunday is just around the corner. For those looking to celebrate with some friends and family at home, we have got some recipes to add to the sweetness of your relationships.

Ankit Mangla, Executive Chef at Plaza Premium Lounge India, Olivier Vincenot, Corporate Chef at Foodhall and Sahil Wadhwa, Director, Wadhwa Bakers share a few easter recipes.

Cinnamon Roll


  • Refined Flour 250 gm
  • Sugar 15 gm
  • Yeast 5 gm
  • Gluten 2.5 gm
  • Bread Improver 1 gm
  • Water 150 gm
  • Butter 15 gm
  • Cinnamon Powder 5 gm
  • Butter 150 gm


1. In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter.      Mix them at slow speed 

 2. Add water and knead softly for a smooth dough

 3. Refrigerate it for 24 hours

4. Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough

5.  Again refrigerate it for 30minutes

6. Sprinkle cinnamon powder and shape them into rolls

6. Rest them for 30 minutes at room temperature

7. Prepare a spray mix of sugar and milk

8. Spray the liquid before baking at 200 Celsius for 17 minutes

9. Serve warm

Pineapple Upside-down Cupcakes


Pineapple Slices, drained 1 tin chopped

Refined Flour 250 gm

Sugar 250 gm

Butter 250 gm

Baking Powder 5 gm

Salt a pinch

Eggs 5 no.

Vanilla Essence 2 drops


  1. Heat the oven up to 180-degree Celsius and grease the muffin moulds.
  2. In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer.
  3. Add the eggs and mix it for another 2 minutes.
  4. Add refined flour, baking powder, salt and vanilla essence to the mixture.
  5. Put in the pineapples at the bottom of the moulds and top them with the batter.
  6. Bake the mixture for 20 minutes or until the toothpick inserts in the centre comes out clean.
  7. Serve warm.


Hot Cross Bun

(Recipe for 30 buns of 75 gms each)

For the dough

1 Kg flour (maida)
600 ml full-fat milk
100 gms butter
15 gms gluten
10 gms bread improver
2 teaspoon salt
150 gm sugar
150 gm raisins
15 gms dry yeast
100 gms mixed orange peel
2 tablespoon of cinnamon powder
2 eggs (beaten)
1 zest orange

For the Cross

50 gms flour

For the glaze

6 tablespoon apricot jam (or any jam available)

Boil milk in a saucepan and add butter and set aside to cool. In a mixing bowl, add all the dry ingredients (flour, sugar, yeast, gluten, and bread improver). Start knitting the dough by adding milk butter mix and beaten eggs. Knit the dough until thoroughly mixed. 

Once the dough is properly knitted add raisins, oranges and mixed peels and cinnamon powder. Once the dough is all mixed, oil the bowl and keep the dough for proofing. Once the dough is of double sized divide into 75 gms ball and set proofing again.

Add water to the flour and the flour-dusted table knit the dough and cut strips and place over the bun to create a cross. Bake at 200 degree Celsius for 25 minutes.

Method for the glaze

Gently heat the apricot jam to melt while the jam is still warm brush over the top of the hot buns and leave it to cool.


Easter Chocolate Eggs

Dark morde compound 1000 gm 280
White morde compound 1000 gm 300
Milk morde compound 1000 gm 100
Dark Red colour 1000 gm 2
Pea Green colour 1000 gm 2
Silver dust 1000 gm 0.01
Golden dust 1000 gm 0.01
Tiffany deluxe toffee 1000 gm 50
(8 assorted toffies) 

Melt the dark compound and line the moulds. Weight of 2 shells – 2mm thick and approximately 65-67 gm each. Melt 200gm white chocolate and add the colours (make 2 different sheets with 100gm white chocolate and 2 gm red colour and 100gm white chocolate and 2gm green colour). The thickness of all different chocolate sheets would be 1.5mm max and not more than this. Melt all the 3 chocolates and make sheets of 1.5mm thickness.

Cut all the 5 chocolate (red, green, dark, white and milk) sheets with a round mould of 2.5cm diameter and keep the discs aside. Brush gold dust and silver dust on dark chocolate discs.

To make the dark chocolate dome base: Melt chocolate and line the silicon dome mould- weight 35gm Silicone dome mould dimension – 7.5cm diameter and 5cm height. Fill assorted toffies inside one shell and seal with the other chocolate shell by heating the edges on a hot tray and then joining both the shells to make a complete egg, wipe excess chocolate from sides so that the joining line is not visible.

For the next step to cut a hole in the chocolate dome base, heat the round cutter over a hot tray and as per the pic below make a hole in the chocolate dome with the same 2.5cm ring cutter used to cut the different coloured chocolate discs above and attach the chocolate egg made above on top of the dome in the same way by which the egg was joined.

Stick the different coloured chocolate discs on top of the chocolate egg.


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