Do you love to cook for someone as a present?
Here is one more Easter idea for you!
Mini Easter Cakes in Airfryer and perfect for presents around Easter time and of course cooking time is only 14 minutes because my Airfryer is here to help :)
Grab the recipe and more information about traditional Bulgarian Easter dinner :)
Rich in flavors, aromas and symbolism is the traditional Easter table of the Bulgarian. Diversified over the years with recipes and decorations, it has preserved the color and originality of our folk customs and traditions. At its core, of course, are painted and decorated Easter eggs. In Bulgaria, various techniques and techniques are used for their writing, but whether they will be modern paints or one of the traditional techniques such as wax painting, eggs are an important accent, inseparable from the feast of the Resurrection of Christ. They are a symbol of the revival of nature and spirit, of the victory of life over death. Traditionally, several of the eggs are completely red and one of them is placed next to the family icon of the Mother of God as the protector of the home. The others, carefully arranged, find a place in the center of the festive table and before moving on to the other dishes, the hosts and guests choose one of these eggs and measure their strength by knocking them into each other. The stronger - the "fighter" is a guarantee that the one who chooses him will be healthy and lucky during the year.
The spring green salad is also typical for the festive Easter table. Lettuce, radishes, spinach, fresh onions, parsley are used for its preparation… The salad is most often seasoned with olive oil and lemon and decorated with sliced hard-boiled eggs. The composition and arrangement of the spring salad are often according to the taste of the host. He also chooses the right drinks for her - most often traditional Bulgarian grape or plum brandy. Of course, on Easter, the Bulgarian likes to eat lamb. The lamb is a kind of sacrifice, a sacrifice in honor of the holiday. Young male lambs are slaughtered in the villages and baked whole on the embers or in the oven - stuffed with trifles, rice, and spices. City dwellers also prepare lamb: with spinach, spicy roast lamb, stuffed lamb shoulder. As well as the very common lamb Kapama, in which fresh onions, carrots, tomatoes, potatoes, spinach, parsley are added. Everything is seasoned with salt, black and red pepper, stewed and served in a very good mood and with wishes for health and prosperity.
Traditionally, the Easter cake is also present at the Easter table of the Bulgarian. In fact, it is a newer substitute for the Easter ritual breads that our mothers and grandmothers made, and some still make it at home today. The kozunak, mixed with flour, milk, sugar and eggs, has different modifications depending on the preferences and possibilities - raisins, almonds, Turkish delight or chocolate can be added to it… As for the traditional Easter Bulgarian ritual breads, the dough for them is kneaded on Maundy Thursday. In the different folklore areas of the country, their names are different - Easter bun, god's pie, barn, threshing floor, yeast, ovary, braid… They are usually decorated with an odd number of red eggs and dough twisted around them. The women also prepare smaller Easter cakes with one red egg in the middle, which are given to the first guest, the godparents and relatives.
In Bulgaria, Easter, one of the best Christian holidays, gathers whole families around the table. Traditionally, parents and godparents visit the holidays by wearing Easter cakes, Easter cookies, and painted eggs to show love and respect. The holidays in some of the Bulgarian villages, which have preserved their traditions and way of life, are especially colorful. And now, on the Resurrection of Christ, the inhabitants of the village of Mihnevo, located in southwestern Bulgaria near the Greek border, gather to celebrate together. Tradition in Mihnevo dictates that the table have ritual Easter breads decorated with red-painted eggs, cheese pies, rice / a dish of boiled rice, drizzled with beaten eggs and baked in the oven /, Easter eggs, roast lamb and lamb liver. In the afternoon the whole village goes out to the "Easter" area. Each family has a certain place to sit. The priest of the village smokes the table and the women exchange food. The younger ones kiss the hand of older relatives and godparents. The men sit in groups, drink brandy and eat an Easter green salad. The children "fight" eggs to see which will be the healthiest, and then run and play on the lawn. After retrieving the table, small and large are caught in the dance. *source
Go ahead and grab this easy recipe :)
Prep: 40 min (+3 hours waiting for the dough to rise)
Cook time: 14х3 min
Servings: 12 small easter bread
Calories per serving: 266 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 different fillings:
chocolate chips (white and dark)
lemon juice with sugar
raisins soaked in rum
3 tbsp. soy milk
1 tbsp. Maple syrup
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 12 parts.
Step 8: Divide one part of the dough into three parts and stretch each of them into long ropes. Along each length, we put a filling of choice and close them by pressing the ends. Knit a braid, place in a bread pan, cover with a kitchen towel and leave to rise for 1 hour in the heat. Repeat with the remaining dough.
Step 9: Mix 3 tbsp. soy milk with 1 tbsp. maple syrup and brush the risen Easter bread. Sprinkle with coconut sugar.
Step 10: Bake for about 14 minutes 160С on bread function 4 twist at the time.