As friends and family gather to celebrate this Easter, you might be looking for something delicious to make and share. Well, look no further. We’ve got you covered. Here are three yummy recipes from King Arthur Baking Company to try.

EASTER BREAD WREATH

Ingredients

Preferment

• 1 cup (120g) King Arthur Unbleached All-Purpose Flour

• 1/2 cup (113g) water, cool

• 1/8 teaspoon instant yeast

Dough

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour

• 1 1/4 teaspoons (8g) table salt

• 2 teaspoons SAF Gold instant yeast, for best rise; or regular instant yeast

• 1/3 cup (67g) granulated sugar

• 4 tablespoons (57g) unsalted butter, at room temperature

• 2 large eggs

• 1 large egg yolk

• 1/4 teaspoon King Arthur Fiori di Sicilia*

• 1/4 teaspoon anise seeds, ground, optional

• zest of 1 orange

*If you don't have Fiori di Sicilia, you can substitute 2 teaspoons vanilla extract + 1/4 teaspoon orange oil.

Glaze

• 1 cup (113g) confectioners' sugar, sifted

• 3 to 4 teaspoons milk or orange juice

• sprinkles or nonpareils, for decorating

Instructions

1. To make the bread: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In the bowl of a stand mixer fitter with the dough hook or the bucket of a bread machine, mix together the preferment ingredients. Cover the bowl, and let rest at room temperature overnight (up to 15 hours).

2. The next day, add the remaining dough ingredients to the bubbly preferment. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny. (This dough is too sticky to work by hand.) 

3. Transfer the dough to a greased bowl, cover, and let the dough rise for 1 to 2 hours, until it's noticeably puffy. If you've used SAF Gold instant yeast, the rising time will be shorter than if you've used a different type of yeast.

4. Turn the dough out onto a lightly greased surface, divide it into thirds (about 250g each), and shape each piece into an 22"-long rope. Braid the ropes together, and connect the two ends to form a wreath.

5. Cover the wreath and allow it to rise until puffy, about 1 to 2 hours (again, SAF Gold will work faster). Toward the end of the rise time, preheat the oven to 375°F.

6. Bake the wreath for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it with foil for the final 10 minutes of baking. The finished wreath will be golden brown, and a digital thermometer inserted into the center will register at least 190°F.

7. Remove the wreath from the oven, and transfer it to a rack to cool.

8. To make the glaze: In a small bowl, stir together the sugar and 3 teaspoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.

9. Drizzle the glaze onto the cooled wreath, then decorate with sprinkles.

ITALIAN EASTER MEAT PIE

Ingredients

Crust

• 4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour

• 2 teaspoons (12g) table salt

• 2 teaspoons instant yeast

• 2 tablespoons (25g) granulated sugar

• 5 tablespoons (43g) King Arthur Easy Roll Dough Improver, optional, but very helpful

• 2 tablespoons (12g) King Arthur Pizza Dough Flavor, optional, but tasty

• 1/4 cup (50g) olive oil

• 1 1/2 cups (340g) water, warm

Filling

• 6 large eggs

• 4 cups (907g) ricotta cheese, part-skim

• 2 cups (227g) mozzarella cheese, shredded

• 1 cup (99g) Parmesan cheese, freshly grated

• 1/4 teaspoon table salt

• 1/2 teaspoon coarsely ground black pepper

• 2 cups (227g) ham, diced into 1/2" cubes

• 2 cups (227g) Genoa salami, diced into 1/2" cubes

• 2 cups (227g) pepperoni, diced into 1/2" cubes

• 8 to 10 slices (113g) prosciutto, very thinly sliced

• olive oil, for brushing on the crust

Instructions

1. To make the dough: Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you've made a soft, smooth dough.

2. Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it's not quite doubled in bulk.

3. To make the filling: While the dough is rising, stir together the eggs, ricotta, mozzarella, Parmesan, salt, and pepper.

4. Stir in the ham, salami, and pepperoni..

5. Divide the filling in half (each about 4 1/2 cups, 36 ounces, 1020g), and refrigerate.

6. Preheat the oven to 325°F. Have ready two 9" pie pans.

7. Gently deflate the dough, and divide it into four pieces. Two of the pieces will be bottom crusts, and should be just slightly larger than the other two pieces.

8. Place one of the larger pieces of dough on a lightly greased silicone rolling mat, or lightly greased work surface. Roll it into a circle that's about 16" in diameter; go away for 5 minutes, then come back; the circle will probably have shrunk.

9. Roll it out again, and drape it into the pie plate, anchoring the edges to the pan by folding them underneath the rim; you don't want it shrinking down the sides of the pan while you're rolling the other crust.

10. Roll one of the smaller pieces of dough the same way you did the larger, giving it time to shrink and then rolling again, if necessary.

11. Line the bottom crust with half the prosciutto slices. Spoon half the filing on top.

12. Drape the top crust over the filling, and bring the edge of the bottom crust up over the edge of the top crust, sealing the two together and smoothing them as best you can.

13. Cut a 1" circle in the center of the top crust, to allow steam to escape. Make another pie with the remaining dough and filling.

14. Place both pies on a large, parchment-lined baking sheet; if you don't have a big enough sheet, use two. The baking sheet makes it easier to transport pies in and out of the oven, and parchment will catch any spills.

15. Bake the pies for 80 minutes, until they're a light golden brown.

16. Five minutes before the end of the baking time, remove them from the oven, brush or spray with olive oil, and return to the oven; this will give the crust a nice glow.

17. Remove the pies from the oven, and let them rest for at least 1 hour (preferably 2 hours) before cutting. Serve warm, or at room temperature. Don't serve until Easter Saturday!

18. Refrigerate any leftovers for up to 4 days.

KING ARTHUR'S CARROT CAKE

Ingredients

Cake

• 1 1/4 cups (248g) vegetable oil

• 2 cups (397g) granulated sugar

• 1 teaspoon table salt

• 4 large eggs

• 1 tablespoon (7g) cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon cloves

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour

• 3 cups (326g) carrots, finely grated

• 1 1/2 cups (170g) chopped pecans or walnuts, toasted for best flavor*

Frosting

• 8 tablespoons (113g) unsalted butter, room temperature

• one 8-ounce package (227g) cream cheese, room temperature

• 1/4 teaspoon table salt

• 2 teaspoons King Arthur Pure Vanilla Extract or 1/2 teaspoon King Arthur Fiori di Sicilia

• 2 1/2 to 3 1/2 cups (283g to 397g) confectioners' sugar

• 1 teaspoon milk or heavy cream, optional, if necessary to thin frosting

Instructions

1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.

2. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.

3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

4. Add the flour, stirring until well blended.

5. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).

6. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

7. To make the frosting: In a large bowl working with a hand mixer or in the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

8. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.

9. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.