Directions

• I decided to add a personal touch to make it even closer to my tastes. This sweet Easter bread with a delicate glaze is neither a traditional recipe nor a reinterpretation of one; it’s simply the only recipe that truly takes me back to the essence of the Easter holidays.
• Preparing the dough:
  Unlike the traditional Easter bread, which is usually made with a dough similar to that of sweet bread, the Easter bread with a delicate glaze has a smooth and creamy dough that doesn’t require any rising or a long preparation time. Making it is quite simple, using just a basic whisk.
  In a bowl, I whisked the egg with the milk and melted butter. I added the powdered sugar, a pinch of salt, and the baking powder. Next, I sifted in the flour and cocoa powder, gently incorporating all the ingredients together. I set the bowl aside while I worked on the filling.
• Preparing the filling:
  Once again, there wasn’t much to do. A closer look makes it clear what needs to be done. As a small side note, my choice to use candied apricots is optional; you can use raisins if you prefer. I wanted to add, besides my personal touch, an extra burst of flavor.
  
• I lightly crumbled the fresh and well-drained cheese using a fork. I added the powdered sugar, the flavors, and the two eggs, mixing everything well. Finally, I added the candied apricots, cut into smaller pieces, and blended the mixture.
• Weaving the flavors:
  Let the magic begin! I chose a 24-cm detachable-bottom pan. I lined it with parchment paper and dusted the edges with flour. I poured half of the dough mixture into the pan, then added the cheese and candied apricot filling on top.
• Next, I added the remaining dough, leveled everything gently with a spoon, trying not to expose too much of the filling. That’s it! Simple and effortless, right? I baked the Easter bread at 190°C, with top and bottom heat, for 40-45 minutes.
  
• Patience is worth the wait:
  The longest and most challenging moment will be the time spent waiting for the fragrant bake to cool completely. The delicate aroma of baking, intertwined with cheese and apricots, wonderfully fills the entire house.
• I only removed the Easter bread from the pan once it had cooled completely, not before, to give it time to “set” properly. Don’t worry about the small cracks that may appear on the surface; they won’t be visible for long.
• Preparing the delicate chocolate glaze:
  Although my mother used to make an “old-fashioned” glaze, one many of us grew up with, made from cocoa, milk, sugar, and oil (butter was a bit trickier), I decided to bring a modern touch by preparing a glaze that’s as simple as it is effective.
  I placed the chocolate cubes and the heavy cream in a bowl and gently heated them, gradually stirring over a double boiler. This gave me a smooth, fine, and delicious chocolate glaze.
• I covered the Easter bread with the melted chocolate while it was still warm, so I could handle it more easily. As the chocolate cools, it will take on a beautiful finish and will slice without cracking. And just like that, I effortlessly covered any small imperfections on the surface.
  For a touch of freshness, I decorated it with fresh strawberries, but of course, you can let your imagination run wild and decorate it as you wish.
• Serving the Easter Bread with a Delicate Glaze:
  I’m convinced that the pictures of the dish will tell their own story if you look at them carefully. They will “speak” to you about fine flavors and creamy textures, and I hope they will convince you to give in to temptation and try a different kind of Easter bread. I’m not necessarily saying it’s better than the traditional one, but it’s one you’ll want to savor quietly, in the sun, on the grass, on a blanket…
• Dear ones, I can only wish you a joyful Easter filled with peace, smiles, and good cheer! I hope this recipe inspires you and that you allow yourself to be carried away by its flavors, bravely stepping into the wonderful world of cooking.
  Sending you warm hugs, Ely