During the Easter season people like to bake!
In many countries there are traditional Easter pastries, such as
Yeast Braid: A sweet, plaited bread that is often served for breakfast or brunch at Easter. In some regions, the yeast plait is also known as the "Easter plait".
Easter Lamb: A lamb-shaped cake baked at Easter in many European countries, such as Germany, Austria and Switzerland.
Hot Cross Buns: A type of sweet bun baked with raisins and spices, such as cinnamon and nutmeg. In the UK and many Commonwealth countries, hot cross buns are a traditional Easter pastry.
Colomba Pasquale: An Italian Easter pastry shaped like a yeast plait but decorated with almonds and candied fruit. The name "Colomba Pasquale" means "Easter Dove".
Kulich: A Russian Easter pastry shaped similar to a plaited plait, but often filled with raisins, lemon zest, and candied fruit.
Pashka: A Russian cottage cheese dessert eaten at Easter. Pashka is made in a pyramid shape and often decorated with candied fruit.
There are of course many other traditional Easter pastries, depending on the region and country.
We have decided on a simple recipe for delicious yeast plaited bread with raisins:
Ingredients:
500g flour
80 grams of sugar
1/4 tsp salt
1/2 tsp ground cinnamon (ceramic grater recommended)
1/2 tsp ground vanilla
1 cube of fresh yeast (42 g)
250 ml lukewarm milk
80g softened butter
2 eggs
150 grams of raisins
1 egg for brushing
Granulated sugar for sprinkling
Preparation:
In a large bowl, mix together the flour, sugar, salt, cinnamon, and vanilla.
Dissolve the yeast in the lukewarm milk and pour into the bowl.
Add the softened butter and the eggs and knead everything into a smooth dough.
Knead the raisins into the dough.
Cover the dough and let it rise in a warm place for 1 hour.
Knead the dough again and divide into 3 equal parts.
Shape each piece of dough into a long roll and braid into a braid.
Place the plait on a baking sheet lined with parchment paper and leave covered for a further 20 minutes.
Whisk the egg and brush the braid with it using a pastry brush.
Sprinkle with granulated sugar.
Bake the braid in a preheated oven at 180°C top/bottom heat for about 30-35 minutes until golden brown.
The yeast braid with raisins tastes best fresh out of the oven.
Bon appetit!