What Easter is without an Easter Bread, soft and warm with threads, with the aroma of rum?
If you were used to giving up the holiday table because of animal products, there is no need!
This Easter Bread is absolutely amazing and still soft even on the next day.
Grab a recipe with a little history :)
Where is the first Easter bread made?
It is believed that the tradition of making sweet bread for Easter comes from Orthodox Christianity.
If you ask a Greek, he will immediately answer that the sweetened bread exists and is made for the celebration of Christ's Resurrection since the time of Homer.
The fight for the original source of sweet Easter bread also includes Tony's Italian bread or panettone.
There is also a theory that the first Easter cake was made in Ancient Egypt. It was sweetened with honey and the inside was full of seeds.
The Greeks were interested in bread made with yeast and began to make their own - with raisins, walnuts and honey.
Such a dispute between the Egyptians, Greeks and Romans would be absolutely pointless and definitely not surprising. We have long been accustomed to the idea that most long-standing and even centuries-old recipes come from these peoples. And such claims do not surprise us at all.
Bread, in general in our religion, plays an extremely important role. Ritual bread is the one that gathers us around the table, it is the one that unites generations of women in the family while they prepare it. If you make Easter cakes yourself at home, then most of you have learned from your mothers and grandmothers the intricacies of making it, we bet on that.
The symbolism of the Easter cake
For example, in Sardinia, Italy, bread in the shape of a cross is prepared for the holiday to symbolize the crucifixion of Christ. If you want to try this Italian sweet holiday bread, we assume that at that time it can already be found in the store network and in our country.
Again in Italy bread is made in the shape of a dove. Here, too, religious symbolism is sought.
Kulich is a traditional Easter bread for Russia. In Ukraine, the traditional Easter bread is called Easter cake. It is a very rich white bread (made of white flour), which is decorated on the front side with various symbols embodying the Orthodox and Catholic faith - cross, flowers, ribbons, wheat ears.
Babka is also a shortbread that is made in Ukraine, Poland and Belarus. In fact, the Czech Republic and Slovakia cannot share the original recipe. So let's call it a traditional Easter bread from Eastern Europe, as a compromise.
Now it's time for the delicious Easter cake, which we can't wait to eat anymore. It is defined as traditional for Bulgaria and Romania. But the difference is that in our country it is prepared for Easter and in our northern neighbor they eat Easter cake not only on Easter, but also for every important holiday (Christmas, New Year, Pentecost).
The Easter cake is a symbol of the body of Christ, just as the red eggs are a symbol of his blood. It is this strong, symbolic workload that makes it essential for the celebration of the Resurrection of Christ. *source
Go ahead and grab this easy recipe :)
Prep: 40 min (+3 hours waiting for the dough to rise)
Cook time: 40 min
Servings: 2 loaves of bread
Calories per serving: 233 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:
1/2 cup raisins
1/2 cup dried apricots
1/2 cup 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: Soak sliced dried apricots and raisins in rum.
Step 8: Divide the dough into two parts.
Step 9: Half of the dough should be divided into 4 parts and each of them stretched in a rope. Along the length of each place, the raisins and apricots pre-soaked in rum and close by pressing the edges. On baking paper, cross 2 ropes with the other two and through one move to the next one clockwise one full circle, and then backward with the other ropes. Repeat until there are very small unbraided pieces left, fold them carefully underneath. Place on a tray and place a ring on top, which is slightly larger than the Easter bread. Cover with a kitchen towel and leave for 1 hour in a warm place to rise.
Step 10: Preheat the oven to 175C. (345F)
Step 11: Mix 3 tbsp. soy milk with 1 tbsp. maple syrup and brush the risen Easter bread. Sprinkle with coconut sugar.
Step 12: Bake for about 40 minutes. * If the top starts to darken, cover with aluminum foil.