Easter Roll with Marmalade

One more delicious idea for this Easter which is veganized - Easter Roll with Marmalade!


Absolutely delicious with any type of marmalade :)


Grab the recipe along with some Easter fun facts ;)


The Easter Bunny legend began in Germany

bunnies in a basket surrounded by Easter eggs


Have you ever wondered where the Easter Bunny story originated?


We can say that the story of rabbits bringing eggs doesn’t make a lot of logical sense, so there must be a reason as to why every year children rush to see what treats that this mythical creature has left for them.


But just like Santa Claus has no Christian significance to Christmas, the Easter Bunny also has no real connection to this holy day.


The origin of the Easter Bunny dates back hundreds of years, beginning in pre-Christian Germany. Here, the hare was said to be the symbol of the Pagan Goddess of Spring and Fertility.


As Christianity spread across Europe, Pagan traditions were blended with Christian holidays, which saw the Easter Bunny lay a nest of colourful (today, chocolate) eggs for children who were well-behaved on Easter Sunday.


The holiday was named after the Anglo-Saxon Goddess, Eostre

easter breakfast banquet


The next fun fact we have about Easter is around the question: why is Easter called Easter?


According to scholars, this Christian holiday was named after the Anglo-Saxon goddess, Eostre, who was depicted as a Fertility Goddess and a Goddess of Dawn and Light.


She was honoured at Pagan festivals celebrating the arrival of spring, further highlighting the blend of Pagan traditions with Christian holidays.


More than 1.5 million Cadbury Creme Eggs are produced every day

creme eggs


Another fascinating Easter fact for you, Cadbury’s make 500 million Creme Eggs every year! If you piled them on top of each other, it would be 10 x higher than Mount Everest.


The Birmingham factory produces 1.5 million Creme Eggs every day, and the Creme Egg is the most popular egg-shaped chocolate in the world.


The act of painting eggs originates from a Ukrainian tradition

Painting eggs


For countless generations, Ukrainians have been decorating eggs as a calling out to the Gods and Goddesses of health and fertility.


This traditional act of pysanka (“pih-sahn-kah”) is made by using wax and dyes, but this colourful custom didn’t take off until Ukrainian immigrants came to the U.S.


The world’s largest Easter egg weighs in at 5000lbs

world's largest easter egg


Standing at 31ft tall and 18ft wide is the world’s largest Easter egg. Found in Vegreville, Alberta, Canada, the egg weighs a hefty 5000lbs and took 12,000 hours to complete.


Named the Vegreville Pysanka, the world’s largest Easter egg is actually more of a jigsaw than a sculpture, as it is made from 3500 pieces of aluminium. *source


Go ahead and grab this easy recipe :)

Prep: 40 min (+3 hours waiting for the dough to rise)

Cook time: 35 min

Level: medium

Servings: 2 rolls

Calories per serving: 398 kcal

Find the recipe & nutrition facts below :


For the yeast:

  • 1 cup warm soy milk (250 ml.)

  • 1 tbsp. sugar (20 g)

  • 2 pcs. active dry yeast (14 g)

  • 3 tbsp. white flour (45 g)

For the dough:

  • 1/2 cup soy milk (125 ml.)

  • 2/3 cup sugar (165 g)

  • 1 tsp vanilla

  • 1/3 cup flavorless coconut butter (70 g)

  • 3 1/2 cups + 1/2 cup white flour (520 + 80g)

  • 1/4 cup oil (50 ml.)

For the filling:

  • marmalade of choice (I'm using apricot)

For brushing:

  • 3 tbsp. soy milk

  • 1 tbsp. Maple syrup

Method:

Step 1: In a large bowl, mix one cup of warm soy milk with 1 tablespoon of sugar, 3 tablespoons of flour and add the dry yeast, stir. Leave for 10 minutes.

Step 2: In a small saucepan, place half a cup of soy milk with the sugar over medium heat and stir until the sugar is completely dissolved. Let it cool down completely.

Step 3: Add chopped coconut oil to the yeast mixture and add the cooled mixture of soy milk and sugar. Start adding pre-sifted flour gradually, stirring constantly with a wooden spatula. After adding 3 and a half cups of flour, start kneading.

Step 4: On a floured surface, move the dough and constantly knead with your hands and stretch the dough, gradually add the remaining half of the cup of flour. Kneading will take about 10 minutes at this stage. The dough should be elastic and not sticky.

Step 5: Prepare the required amount of oil. The important thing when adding oil is to make it gradually. Take the dough and stretch it with your hands in the ellipse shape. Put about 1 tsp. of oil in the middle and pull the edges towards the middle, closing the oil inside, start active kneading until the oil is completely inserted into the dough and it starts to stick slightly. Repeat the procedure until the oil runs out. (This process takes about 25-30 minutes.)

Step 6: Place the finished dough in a bowl and cover it with a kitchen towel or wrap it with foil. Leave it to rise for 2-3 hours.

Step 7: Divide the dough into two parts.

Step 8: Half of the dough place on a floured surface and roll it out into a 1-2 cm thick rectangle. Place around 2 tablespoons of marmalade of choice and roll it into a huge roll, place on a baking tray covered with baking paper. Cover with a kitchen towel and leave for 1 hour in a warm place to rise.

Step 9: Preheat the oven to 175C. (345F)

Step 10: Mix 3 tbsp. soy milk with 1 tbsp. maple syrup and brush the risen Easter bread. Sprinkle with coconut sugar.

Step 11: Bake for about 35 minutes. * If the top starts to darken, cover with aluminum foil.

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