Easter is one of Christianity’s most important celebrations, made richer and fuller by the traditional foods of each nation. Ham, eggs and lamb in some form are almost guaranteed to be on the table in most countries, but pasta and breads specially prepared for the occasion are particularly important.
Sweet bread, for example, is a festive dish in both Hungarian and Ukrainian families. Let’s see how they are made in the kitchens of one country and how they are made in the other.
Easter sweet bread
Ingredients:
- 50 dkg fine flour
- 1 tablespoon of salt
- 60 g sugar
- 1 egg + 1 egg for the top
- 1 egg yolk
- 2 dl 30% cream
- 1 dl fat milk
- 2 dkg fresh yeast
Preparation:
If you have a dough mixer, just add ingredients at room temperature and you’re ready to make the dough! If you’re using a hand mixer, mix the flour, salt and sugar in a bowl and make a small well in the dough pile, into which you can add the whole egg, egg yolks, milk, cream and yeast crumbles. In the bowl, knead the whole mixture into a ball, then place it on a board and continue here for another 10-15 minutes. The end result should be a flexible, smooth and shiny dough that separates nicely from your hands and the work surface.
Put the dough in a bowl and after another 30-35 minutes of rising, divide it on a floured surface into as many equal dumplings as you want to make the braid (3, 4 or 5). Let it rest for another 15 minutes, then roll the dough into long rods, flour them lightly and plait them. Brush the finished braid with a beaten egg, then another 40 minutes rest, a final brushing with the remaining egg, and bake in a preheated oven at 200°C for 10 minutes, then at 180°C for another half an hour or so until golden brown. Cool it on a wire rack.
Ukrainian Easter sweet bread
Ingredients:
- 50 dkg flour
- little salz
- 250 ml milk
- 16 g dried yeast
- 5 egg yolks
- 10 dkg butter
- 10 dkg sugar
- 5 dkg raisins
- grated zest of half a lemon
For the icing:
- 3 tablespoons of water
- 10 dkg sugar
- half teaspoon gelatine
Preparation:
In a mixing bowl, mix the yeast, sugar and lukewarm milk with 2 tablespoons of flour, cover and leave to rise for 30 minutes. Put the remaining flour in a large bowl, add the yeast mixture, salt and eggs and start mixing. After 5 minutes, add the melted butter and grated lemon zest, and after another 10 minutes of kneading, cover and leave to rise in a warm place for 40-50 minutes until doubled in size. Divide into two equal parts and bake in a raised baking tin at 180°C until golden brown.
For the glaze, dissolve the gelatine in 1 tablespoon of water, while melting the sugar in two spoons of warm water. Add the gelatine and mix with a hand whisk until white. When it has cooled down, it can go on top of the loafs.
Try both cake variations! Bon appétit!