Easter Baked Goods Ideas To Sell – 6 Easy Treats

Easter is a time of renewal, and what better way to celebrate than with a basket of homemade treats? These six baked goods are not only delicious but also designed to sell—they look stunning, travel well, and use simple ingredients you likely have on hand.

Whether you're raising funds for a cause, setting up a farmers' market stall, or simply want to share the joy of baking, these recipes are crafted to be both practical and memorable. Each one is a crowd-pleaser, from the classic hot cross buns to the whimsical bunny cookies.

Take your time with each recipe. The key is to bake with intention, letting the aroma fill your kitchen and the flavors develop. As you work, think about the people who will enjoy these treats—their smiles are the true reward.

About the Ingredients

3 1/2 cups (440g) all-purpose flour, plus more for dusting

Use a high-protein flour for chewy buns. Substitute bread flour for a slightly denser texture.

1/2 cup (100g) granulated sugar

Adds sweetness and helps browning. You can reduce to 1/3 cup if you prefer less sweet.

1 packet (2 1/4 tsp) active dry yeast

Ensure your yeast is fresh for best rise. Instant yeast can be used directly without proofing.

1/2 cup (120ml) warm milk (110°F/43°C)

Whole milk gives richer flavor. Use oat milk for a dairy-free version.

1/4 cup (60g) unsalted butter, melted

Adds richness. Substitute coconut oil for a dairy-free alternative.

2 large eggs, room temperature

Room temperature eggs incorporate better. If you're short on time, place them in warm water for 5 minutes.

1 tsp ground cinnamon

Warm spice that pairs well with Easter. You can use pumpkin pie spice for a blend.

1/2 tsp ground nutmeg

Freshly grated nutmeg is more aromatic. Skip if you don't have it.

1/2 cup (80g) raisins or currants

Adds natural sweetness. Dried cranberries or chopped apricots are tasty alternatives.

1/2 cup (120ml) water

For the cross paste and glaze. Use orange juice for a citrusy twist.

1/2 cup (60g) powdered sugar

For the icing crosses. Sift to avoid lumps.

Tips & Tricks

• Ensure your milk is not too hot or it will kill the yeast. Use a thermometer to keep it between 105°F and 115°F (40°C-46°C).
• When shaping the buns, keep your hands lightly floured to prevent sticking, but don't overwork the dough.
• For a glossy finish, brush the buns with a simple syrup (1 tbsp sugar dissolved in 1 tbsp water) immediately after baking.

Step-by-Step Instructions

1. Proof the yeast

In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy. This ensures your yeast is active.

2. Mix the dough

In a large bowl, whisk together flour, remaining sugar, cinnamon, nutmeg, and salt. Add the yeast mixture, melted butter, and eggs. Stir until a shaggy dough forms.

3. Knead the dough

Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add the raisins and knead to distribute evenly. The dough should be soft but not sticky.

4. First rise

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, until doubled in size.

5. Shape the buns

Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet, leaving 1 inch of space between them. Cover and let rise for 30 minutes.

6. Add the crosses

Preheat oven to 375°F (190°C). Mix flour and water to make a paste. Pipe a cross on each bun. Bake for 20-25 minutes, until golden brown and the internal temperature reaches 190°F (88°C).

7. Glaze and cool

While warm, brush with a simple syrup glaze (equal parts sugar and water, heated until dissolved). Let cool on a wire rack. For the icing crosses, mix powdered sugar with a little milk and drizzle over cooled buns.

Delicious Variations

Chocolate chip hot cross buns

Replace raisins with 1/2 cup of mini chocolate chips.

Orange cranberry buns

Use dried cranberries and add 1 tablespoon of orange zest to the dough.

Gluten-free version

Use a 1:1 gluten-free flour blend and add 1 teaspoon of xanthan gum.

How to Store Easter Baked Goods Ideas To Sell

Frequently Asked Questions

I hope these Easter baked goods bring joy to your celebrations. If you make them, I'd love to hear how they turned out. Happy baking!

Easter Baked Goods Ideas To Sell

Easter Baked Goods Ideas To Sell: six irresistible treats perfect for baking sales, gifts, or spring brunches. Easy to make and beautifully presented.

★★★★½ 4.8 (156 ratings)

25 minPrep time25 minCook time12Servings245 kcalCalories

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🧂 Ingredients

• 3 1/2 cups (440g) all-purpose flour, plus more for dusting
• 1/2 cup (100g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup (120ml) warm milk (110°F/43°C)
• 1/4 cup (60g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup (80g) raisins or currants
• 1/2 cup (120ml) water
• 1/2 cup (60g) powdered sugar

📋 Instructions

1. 1Proof the yeast — In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy. This ensures your yeast is active.
2. 2Mix the dough — In a large bowl, whisk together flour, remaining sugar, cinnamon, nutmeg, and salt. Add the yeast mixture, melted butter, and eggs. Stir until a shaggy dough forms.
3. 3Knead the dough — Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add the raisins and knead to distribute evenly. The dough should be soft but not sticky.
4. 4First rise — Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, until doubled in size.
5. 5Shape the buns — Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet, leaving 1 inch of space between them. Cover and let rise for 30 minutes.
6. 6Add the crosses — Preheat oven to 375°F (190°C). Mix flour and water to make a paste. Pipe a cross on each bun. Bake for 20-25 minutes, until golden brown and the internal temperature reaches 190°F (88°C).
7. 7Glaze and cool — While warm, brush with a simple syrup glaze (equal parts sugar and water, heated until dissolved). Let cool on a wire rack. For the icing crosses, mix powdered sugar with a little milk and drizzle over cooled buns.

👨‍🍳 Chef's Note: These buns are best enjoyed fresh, but they also freeze beautifully for later.

Servings: 12

Cuisine: British

Course: Bread

Nutrition (per serving): 245 kcal · 6g protein · 45g carbs · 5g fat

Written by Kenji Tanaka
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.