Easter is one of the most significant events in the Christian calendar, celebrating the resurrection of Jesus Christ from the dead. Beyond its religious significance, Easter is associated with springtime traditions and symbols, from chocolate eggs to hot cross buns. But how is Easter’s date determined each year, and why are these traditions so meaningful?
How Is Easter’s Date Determined?
Unlike fixed celebrations such as Christmas, Easter is a movable feast. It is celebrated on the first Sunday after the full moon that occurs on or after the spring equinox (March 21). This means Easter can fall anywhere between March 22 and April 25.
The timing aligns with the Jewish festival of Passover, which is tied to the lunar calendar, and reflects the biblical account of Jesus’ crucifixion and resurrection during Passover. The astronomical connection also ties Easter to themes of renewal and rebirth, fitting for a springtime celebration.
A Celebration of Faith and Renewal
Whether you observe Easter as a religious holiday, a cultural celebration, or simply a time to enjoy the changing season, the traditions of Easter are rich with meaning and history. From the solemnity of hot cross buns to the playful antics of the Easter Bunny, every element contributes to the spirit of this joyous celebration.
Here at Nelstrop we wish everyone well over the Easter festivities and hope your baking brings happiness to all who eat it.
Hot Cross Buns: A Tasty Tradition
Hot cross buns are spiced sweet buns, traditionally eaten on Good Friday. Marked with a cross on top, they symbolize the crucifixion of Jesus. The spices in the buns are said to represent the spices used to embalm Jesus’ body. These buns symbolise the solemnity of the Easter season and the hope of resurrection.
Ingredients
For the Dough:
4 cups (500g) Nelstrop Traditional Strong White bread flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) instant yeast
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spice
1/4 cup (60g) unsalted butter, softened
1 cup (250ml) warm milk
1 egg, beaten
The fruit:
1 1/2 cups (225g) mixed dried fruits (e.g., raisins, sultanas, currants, or chopped candied peel) or chocolate chips if fruit isn’t your thing.
For the Crosses:
1/2 cup (65g) Nelstrop plain flour
1/4 cup (60ml) water (add a bit more if the mix is a bit stiff)
For the Glaze:
Equal parts of granulated sugar and boiling water. +/- 50g each.
Method
1. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, salt, and spices.
Add the softened butter, warm milk, and beaten egg. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–7 minutes.
2. Incorporate the Fruits:
Flatten the dough slightly and sprinkle the mixed dried fruits over it. Knead gently until the fruits are evenly distributed throughout the dough.
3. First Proof:
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
4. Shape the Buns:
Degas the risen dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them on a lined baking tray, leaving a small gap between each bun.
5. Second Proof:
Cover the buns loosely with a damp cloth and let them rise again for 30–45 minutes, until puffed and almost touching. (Remember to preheat the oven).
6. Prepare the Crosses:
Mix the flour and water into a thick paste. Transfer it to a piping bag or a small zip lock bag with the corner snipped off. Pipe a cross onto each bun. If you want chocolate crosses replace 10g of flour with cocoa powder.
7. Bake:
Preheat the oven to 375°F (190°C). Bake the buns for 20–25 minutes or until golden brown, when baked, if you gently touch the sides they should bounce back.
8. Glaze:
Boil water and add in equal parts to granulated sugar until the sugar is dissolved. Brush the glaze over the hot buns as soon as they come out of the oven for a shiny finish.
9. Cool and Enjoy:
Let the buns cool slightly before serving. They're best enjoyed warm with butter or jam.
The Easter Bunny: A Messenger of Spring
The Easter Bunny, a beloved symbol of Easter, has its origins in pagan spring traditions. Rabbits, known for their prolific breeding, symbolize fertility and new life. The idea of the Easter Bunny delivering eggs likely stems from German folklore. Over time, the Easter Bunny became a central figure in Easter celebrations, delighting children with egg hunts and baskets of treats.
Eggs and Chicks: Symbols of New Beginnings
Eggs have long been a symbol of new life and rebirth, making them a natural fit for Easter’s themes. In Christian tradition, eggs represent the resurrection—just as a chick hatches from an egg, Jesus emerged from the tomb. Decorating eggs dates back to ancient times, and today, chocolate eggs add a sweet twist to the tradition.
Chicks, like eggs, are associated with spring and new beginnings. They remind us of the renewal and vitality of life that Easter celebrates, both spiritually and in the natural world.
Carrot Cupcake Recipe
Ingredients:
For the cupcakes:
2 cups (250g) Nelstrop plain flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons mixed spice
1 1/4 cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) light brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated and peeled carrot
1 cup (120g) chopped walnuts
½ cup (70g) sultanas
For the buttercream:
100g unsalted butter, softened
200g icing sugar, sieved
1 teaspoons vanilla extract
Method:
For the cupcakes:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners
2. Mix dry ingredients:
In a medium bowl, sieve the flour, baking soda, salt and mixed spice. Set aside.
3. Blend wet ingredients:
In a separate large bowl, blend the oil, sugar, brown sugar and vanilla.
4. Add eggs:
Add the eggs one at a time to the wet ingredients, ensuring each egg is fully whisked in before mixing in the next
5. Combine wet and dry ingredients:
On low speed or with a spatula, add the flour to the wet mixture in three additions. Mix until just combined—do not overmix.
6. Add the carrots, nuts and fruit:
Gently fold in all the carrots, nuts and fruit and ensure even distribution.
7. Fill and bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.
8. Cool:
Allow cupcakes to cool in the tin for 5 minutes, and then transfer to a wire rack to cool completely.
For the buttercream:
1. Cream butter:
Beat the softened butter on medium speed until creamy (about 2 minutes).
2. Add icing sugar:
Gradually add the icing sugar, 1 cup at a time, mixing on low speed until incorporated.
3. Add vanilla:
Mix in the vanilla extract. Increase speed to high and beat for 3–4 minutes, until the icing is fluffy and spreadable. Adjust consistency with some milk if too thick, or icing sugar if too thin.
Note: if you prefer, a cream cheese icing would work for this recipe too.
To decorate the cakes:
1. Using the icing spread a domed layer onto the top of the cake:
2. Plan out your Easter design and colour your sugar paste
3. Identify the shapes in your design and model the sugar paste as required.