Easter biscuits from around the world - inspiration for sweet treats

Easter is not only a Christian holiday, but also a time full of culinary traditions around the world. While the scent of candied orange peel wafts from traditional colombe cakes in Italy, the spicy aromas of freshly glazed hot cross buns permeate the air in English bakeries. And in Finland, the malty mämmi is a real cult dessert. A journey through international baking traditions shows what comes out of the ovens around the festive season and which ideas might be worth adding to your own menu.

Easter lamb - the German Easter classic

No Easter without lamb, at least not in many German bakeries. What appears today as a sweet sponge cake with a icing sugar topping has deep-rooted origins. In Christian symbolism, the lamb is a symbol of purity and the sacrifice of Jesus - the so-called "Lamb of God" (Agnus Dei). Blessed Easter lambs were distributed as food as early as the Middle Ages, although they were still made of meat at the time. Today, however, the lamb usually ends up on the plate in sponge cake or sponge mixture: airy dough, baked in a traditional lamb mould and often dusted with icing sugar. But sand cakes or sponge variants with lemon, vanilla or nuts also look good in the mould. In southern Germany or Austria, Easter lambs made from yeast dough or shortcrust pastry are common. The Easter lamb also cuts a fine figure away from the coffee table. Wrapped in cellophane, with a ribbon or label, the classic lamb becomes a popular gift or souvenir around the festive season.

Brioche de Pâques - fluffy and buttery Easter delights from France

Buttery, tender and lightly scented with orange blossom - the brioche de pâques is France's answer to the Easter festive pastry. Originally from Provence, it was already being baked for Easter in the 18th century, traditionally flavoured with aniseed or orange blossom water. Its round shape symbolises the cycle of life, while elaborate braiding or a dough cross refer to the Christian symbolism of resurrection. Depending on the region, it is sometimes served plain, sometimes decorated with eggs, sometimes in a generous wreath shape. Brioche de Pâques is characterised by its fine, buttery crumb. Freshly baked, lightly glazed or sprinkled with caster sugar, it is a firm favourite for Easter breakfast.

Hot cross buns - England's savoury Easter buns

Sweet, fluffy and flavoured with spices and dried fruit: In England, hot cross buns are as much a part of Holy Week, especially Good Friday, as tea is part of the afternoon. The small yeast buns with the typical cross made of icing or dough decoration on the surface symbolise the cross of Christ. Traditionally, they are baked with cinnamon, nutmeg, cloves and sultanas. However, there are now numerous variations, from chocolate and orange-cranberry to savoury interpretations with cheese. In almost all British bakeries, they are a seasonal bestseller for takeaway, toasting or topping.

Babka Wielkanocna - Poland's fine cake

In Poland, it is as much a part of Easter as the blessed basket: babka wielkanocna, a moist, usually round yeast cake that adorns the festive table with its splendid shape and delicate flavour. "Babka" means something like "grandmother" in Polish. The name alludes to the round, domed shape, which is reminiscent of a folded skirt. Babka is traditionally baked with yeast, butter, eggs and sugar - often flavoured with sultanas, citrus zest or rum. Depending on the region, it is served plain, covered in icing or artistically glazed. Variants with chocolate or poppy seed swirls are also popular.

Mämmi - Finland's malty-sweet seduction

What at first glance looks like dark rye puree turns out to be a real cult dessert when you try it for the first time: Mämmi is Finland's traditional Easter dessert and a speciality in European festive cuisine. The base is a mixture of rye flour, water, malt and orange zest, which is slowly cooked to create a pudding-like consistency. Mämmi was originally regarded as a simple fasting dish - nutritious, long-lasting and purely plant-based, and was mainly eaten during Holy Week in Finland. Today, mämmi is also a popular dessert all year round when chilled with a dash of cream and a little sugar.

Pão de Deus - heavenly coconut biscuits from Portugal

When the smell of coconut and freshly baked dough wafts out of Portuguese bakeries in the morning, is often due to Pão de Deus, the "Bread of God". The soft milk roll with its golden coconut-sugar crust is one of the country's favourite festive pastries, especially around Easter. The recipe was originally created during the Portuguese colonial period as a sign of charity: monasteries, churches, families and bakeries gave the pastries to the needy, especially on religious holidays.