Italian Easter Bread

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For Americans who are accustomed to coloring easter eggs and baskets with chocolate bunnies, Italian Easter is a change of pace.

Church, family, friends and food are the core of this celebration. Carnevale signals the beginning of Lent and Easter celebrates the end of the season of fasting and penance.

"Christmas at home and Easter with whomever you wish" is an old Italian saying, but traditional Italians often celebrate Easter with a huge family meal on Easter Sunday - the eating often starts at noon - and gatherings with friends wait until Easter Monday.

Pizza Rustica or Easter Pie is made in many regions to mark the end of meatless meals. Served on Saturday afternoon or before dinner on Easter Sunday, this meat pie is a delicious treat at any time of the year.

Breads are also a big part of the festivities and Pani Pasquali or Italian Easter Bread comes in many shapes and sizes.

Abbacchio Al Forno, roasted baby lamb is a favorite choice for Easter dinner. Many vegetables and pastas and occasionally a lasagna complete the meal. One of my favorites is carciofi ripieni, stuffed artichokes.

A special treat for grownups and kids of all ages are the uova di Pasqua, Italian hollow chocolate Easter eggs. Perugina or Kinder eggs are the most popular but any hollow chocolate egg will do. Each egg holds a surprise. Specialty candy shops in Italy allow you to supply the gift.

In the 15th century the nobility encased works of art and other extravagant items in these enormous chocolate eggs. The modern versions are a bit more modest, but may still hold jewelry or other valuable gifts. Some romantics have been known to hide an engagement ring inside for a sweet proposal on Easter morning.

Easter is a celebration of Spring, rebirth and the end of a long Lenten fast and a longer winter. In Italy or in America it is a time for peace, hope and joy. Eating good food, sharing the holiday with family and friends and enjoying the new warmth of the longer days is a wonderful way to mark the end of another winter - Italian style!

Buona Pasqua!

Ingredients:

3 to 3-1/2 cups all-purpose flour

1/4 cup sugar

1 package (1/4 ounce) active dry yeast

1 teaspoon salt

2/3 cup warm milk (120° to 130°)

2 tablespoons butter, softened

7 eggs

1/2 cup chopped mixed candied fruit

1/4 cup chopped blanched almonds

1/2 teaspoon aniseed

Oil

Procedure:

1. In a bowl, combine 1 cup flour, sugar, yeast and salt.

2. Add milk and butter; beat 2 minutes on medium speed.

3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high speed.

4. Stir in fruit, nuts and aniseed; mix well.

5. Stir in enough remaining flour to form a soft dough.

6. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.

7. Place in a greased bowl; turn once to grease top.

8. Cover and let rise in a warm place until doubled, about 1 hour.

9. If desired, dye remaining eggs (leave them uncooked); then lightly rub with oil.

10. Punch dough down. Divide in half; roll each piece into a 24-inches rope.

11. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

12. Bake at 350° for 30-35 minutes or until golden brown.

13. Remove from pan; cool on a wire rack.

Happy Easter!

German Easter Bread

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This is a German Easter Bunny Breakfast Rolls made from Yeast Dough also known as - Osterhasen aus Hefeteig.

This sweet roll dough can be shaped easily and is not limited to rabbits. It's especially good on Easter morning for family brunch or to decorate the Easter table. After you make the dough, your children can get in on the action, with very little mess they can roll the dough and decorate the bunnies. This would be a perfect activity for a group of kids, each one can make their own.

Ingredients:

3 c. flour

1/2 c. sugar

1/2 tsp. salt

2 1/4 tsp. instant yeast

1/2 c. softened butter or margarine

1/2 c. plus 2 T. (5 oz.) lukewarm milk

1/2 c. quark or yogurt cheese

1 egg, separated

Sesame seeds, sunflower seeds or nuts for decoration

Procedure:

1. Mix the flour, sugar, salt and instant yeast in a bowl. 

2. Use a dough hook on a mixer or a large spoon to mix in the milk, butter and quark. 

3. Knead 1-2 minutes, form into a ball, cover with plastic wrap and let rise for one hour. 

4. Dough will rise slightly but not double because it's very rich. 

Tip: You may also make the dough the night before and stick it in the refrigerator until morning. Let it come to room temperature and then shape as follows:

To Shape:

5. Take the dough ball and knead with very little or no flour for 1-2 minutes. The gluten will still not form well, but the dough is easy to shape. 

6. Divide the dough into 6 pieces for 6 bunnies. 

7. Divide each piece again 2/3 to 1/3. 

8. From the larger piece, roll a rope about a foot long. Break off a bit for the tail and shape into a ball. 

9. Coil the rope into a bun and place on a baking sheet. 

10. Form an egg shape with the middle sized piece of dough. 

11. Using kitchen shears, snip the pointy end halfway down the middle to form ears. 

12. Affix the head and the tail with a little of the egg white to the body. Let rise in a warm place.

13. Preheat oven to 350°F.

To Decorate:

1. Mix the egg yolk with 2 teaspoons of water and brush it over the bun-nies. Decorate with seeds for whiskers, nose/eyes and tail. I don't recommend dried fruit because it burns.

2. Bake at 350°F for 25 - 30 minutes, or until bunnies are golden brown and firm to the touch. Remove from oven, cool slightly, then remove to a rack and cool completely.

3. Serve with butter.

Tip Tip: Because of the butter in the dough, kids can roll and shape these bunnies easily but won't get flour all over the kitchen. Put them in an apron, though or they will wipe their hands on their good clothes!

Tsourekia (Greek Easter bread)

Photo by avlxyz

Easter is the more important celebration for the Greeks, even more than Christmas.

Women dye eggs in red, godparents buy news shoes, clothes and a candle to the kids and, in villages, the exterior of the houses and the streets are whitewashed.

During Good Friday, the day of mourning, the Epitaphio, the tomb of Christ with its icon, decorated with thousands of flowers, is taken out of the church and carried away through the village or the neighbourhood (in the big cities) to the cemetery followed by a slow procession. At the cemetery everyone lights a candle for the dead; then, the Epitaphio with its procession returns to the church where the believers kiss the image of the Christ.

During the night of the Holy Saturday (Megalo Savato), everybody dresses well and goes to the church where a ceremony is hold. Just before midnight, the priest turns off all of the churches’ lights, symbolizing the darkness and silent of the tomb; at midnight, the priest lights a candle from the Eternal Flame, sings “Christos Anesti” (Christ arises) and offers the flame to light the candle of the people that are the closest to him. Everyone passes the flame one to another while the priests sing the Byzantine Chant Christos Anesti. Then, everyone goes out of the church to the streets. The church’s bells ring continuously and people throw fireworks. People say one to another “Christos Anestis”, to which the reply to is “Alithos Anesti” (indeed he has rise).

People go home and share with their families the Resurrection Meal which consists of Mayiritsa (a lamb’s entrails soup), Tsoureki (Easter cake) and Easter biscuits.

The following day, Easter Sunday, is spend in family around a meal consisting of roasted lamb (turned over open pits), various appetizers and a lot of wine and ouzo. Everybody dances and celebrates until late in the night. 

Ingredients:

12 cups of flour

3 tablespoons of active dry yeast

1 cup of melted butter

1 cup + 1 tablespoon of sugar

6 eggs

1/2 tablespoon of mahlab (or crushed aniseed, or vanilla extract) + 2 cups of water

2-3 pieces of mastic, crushed with 1/4 teaspoon of sugar (or grated peel of 1 orange)

1 cup of lukewarm milk

3/4 teaspoon of sea salt

egg wash - 1 egg lightly beaten with 1 tablespoon of water

sesame seeds or blanched sliced almonds (optional)

hard boiled dyed red eggs (optional)

Procedure:

1. Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.

2. In a bowl, combine 10 cups of the flour and salt, and add melted butter. Boil mahlab(mahlepi) in 2 cups of water, strain, and add the liquid to the flour. (Alternatively, add 1 teaspoon of mahlepi or other flavoring + 2 cups of liquid - 1 cup each of orange juice, milk or water.)

3. Add the eggs, mastic, sugar, and the risen yeast mixture. On a floured surface or in a mixer, knead the mixture well, adding in remaining flour until it becomes a malleable dough, about 15-20 minutes (or 10 minutes with a mixer). Cover and allow to rise in a warm place until doubled in bulk (1 1/2 - 2 hours).

4. Punch down the dough and create shapes:Braids: Form 12 or 15 ropes, each about 15 inches long. Braid sets of 3 ropes to form loaves, tucking ends in underneath the loaves. For the traditional Easter loaf, tuck one or more red eggs (choose eggs that have no cracks) into the braids. 

5. Twists: Shape into ropes 20-24 inches long. Fold each rope in half and twist gently. Tuck a red egg into the top of the twist. 

6. Other shapes: They can also be shaped into round loaves, rings, or shapes of your choice.

7. Place the loaves on greased cookie sheets or baking pans, cover, and allow to rise in a warm place until doubled in bulk. Brush with egg wash.

8. Preheat oven to 350°F (175°C).

9. (Optional) Sprinkle with sugar, sesame seeds, or blanched almond slices.

10. Bake at 350°F (175°C) for 30 minutes or until golden brown. (Tap on the bottom; they should sound hollow.) Cool for 5 minutes, then move to racks to cool completely.

This yields 4 to 6 loaves.

Polish Easter Bread Recipe

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The most typical Polish Easter cake, virtually universal, is the Babka [bob-kuh], a rich bread-like cake, often shaped in a "bundt" shape, reminiscent of a woman's skirts, hence its name Babka (Grandmother Cake). An ingenious form is often used in the U.S. when the cake is baked into a coffee can. (Often mini Easter babka, Babeczka, is blessed for the children.) Also prominent are the lamb cake, the Polish specialty of Makowiec [ma-ko-vee-ets](poppy seed cake), Sernik[sair-neek] (Polish style cheesecake) and other sweets.

The centrality of food, celebration and hospitality to Polish Easter are reflected in the most typical Polish proverb:

"Gosc w Dom, Bog w Dom." 

(Guest in the home is God in the home.)

The proverb is realized in everyday Polish life through the legendary Polish hospitality, especially concerning food. Stranger or friend is always welcome and never bid farewell without a serving of food, even in the most modest of circumstances.

"Czem chata bogata, tem rada." 

(The little cottage shares what it has.) 

Lemnis and Vitry's study of Old Polish cookery in the Middle ages presents two medieval fragments from old Polish Palm Sunday songs. These charming fragments show the eagerness for the Easter feast following Lenten austerity:

Fragment 1: 

Layer cakes 

And stuffed kielbasy are good 

Let me, Christ, taste this 

Let me see these Easter delicacies.

Fragment 2: 

I shall praise you that you are good, Lord, 

When I eat some ham for breakfast. To Poles, the holiest of all edibles is bread. Often when cutting into a loaf or round initially, the knife is maneuvered so as to make the Sign of the Cross. When bread is dropped to the floor (a sacrilege), the loaf is often kissed when picked up. This sacredness, so valued by Polish culture, is reflected in the Easter bread which is especially marked with a Cross (in contemporary times, often a purple paper decal.) The purple hue reflects the color of liturgical vestments and altar linens during the Lenten season. It is indicative of the Lord's Passion. Thus two predominant Easter foods are Beet Salad (Buraczki) (a deep purple) and beet-colored Horseradish (Chrzan).

A typical Easter Breakfast often consists of cold-cuts served with horseradish sauce and beet salads, breads, bigos, scrambled eggs, smoked or fried salmon or herring, marinated vegetable salads, coffee, tea and cakes, i.e. chocolate cake, mazurek, etc.

Ingredients:

1/2 c. milk

1/2 c.

sugar

1/2

tbsp. salt

1/4 c.

butter

1/4 c.

warm water

1 pkg.

active dry yeast

2 1/2

c. flour

1/2

tbsp. lemon peel

1/2 c.

chopped almonds

1/2 c.

raisins

1 c.

confectioners’ sugar

1 tbsp.

milk

2 eggs,

beaten

Procedure:

1. Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. 

2. Pour lukewarm water into large bowl. Sprinkle yeast over water. Stir until dissolved. 

3. Add milk mixture, eggs and flour. Beat vigorously 5 minutes. Cover, let rise in a warm place free from draft for 1/2 hour or until doubled in bulk. 

4. Stir batter down, beat in almonds, raisins and lemon peel. 

5. Pour batter into greased and floured 1 1/2 quart casserole. Let rise for 1 hour. 

6. Bake in 350 degree oven for 50 minutes. Let cool in pan 20 minutes before removing. 

7. Beat together 1 cup confectioners’ sugar and 1 tablespoon milk to form glaze and drizzle on top.

Try a different easter bread this lenten season. After all, we only pass this way  once.

Hot Cross Buns

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Hot cross buns are typically eaten on Good Friday and during Lent

Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of the "cross" of icing which adorns the bun itself.

Some say that the origin of Hot Cross Buns dates back to the 12th century, when an Angelican monk was said to have placed the sign of the cross on the buns, to honor Good Friday, a Christian holiday also known as the Day of the Cross. Supposedly, this pastry was the only thing permitted to enter the mouths of the faithful on this holy day. 

Other accounts talk of an English widow, who's son went off to sea. She vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English people kept the tradition for her even after she passed away.

Others say that Hot Cross Buns have pagan roots as part of spring festivals and that the monks simply added the cross to convert people to Christians. Even if this is the case, I think it was rather bright of the monks to be able to so readily tie existing traditions to Christianity! 

This may be difficult for younger children to do themselves, but they'll enjoy helping to mix and measure the ingredients, helping to knead the dough, forming the dough into balls and adding the glaze.

Ingredients:

(makes 24)

1 cup milk

2 Tbsp yeast

1/2 cup sugar

2 tsp. salt

1/3 cup butter, melted and cooled

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

4 eggs 

5 cup flour

1 1/3 cup currants or raisins

1 egg white 

Glaze (you can use this one or your favorite)

1 1/3 cup confectioner's sugar 

1 1/2 tsp. finely chopped lemon zest 

1/2 tsp. lemon extract

1-2 Tbsp milk 

Procedure:

1. In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

2. Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. 


3. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. 


4. Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes. 

5. Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning. 

6. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. 

7. In the meantime, pre-heat oven to 400° F. 

8. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. 


9. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Enjoy the Lenten Season!

Easter Bread (Russian)

Image by joana hard via Flickr

In many European countries, there are various traditions surrounding the use of bread during the Easter holiday. People in Russia eat an Easter bread that is full of plump white raisins and tastes like cake.  In some countries of Eastern Europe, people enjoy an Easter Cake called babka.  It's shaped like a skirt -- babka means "little old woman".  Easter cakes in Italy are shaped like a rabbit, which is a symbol of birth and new life and many other countries make cookies and cakes shaped like a lamb, a symbol of Jesus.  Hot cross buns are another traditional Easter bread with icing in the shape of a cross.

This is a good recipe for children to learn bread baking techniques.  Kids especially enjoy measuring in the ingredients, punching the dough down and the glorious smell the baking dough makes in the house!


Ingredients:


1 cup butter or margarine
1 1/2 cups white sugar
2 cups warm water
2 cups milk (warm)
2 tsp salt
2 pkg yeast
8 eggs
12 to 14 cups of flour

Glaze

1 1/3 C confectioner's sugar

1 1/2 tsp. finely chopped lemon zest

1/2 tsp. lemon extract

1- 2 T milk 

Procedure:


1. Dissolve yeast in warm water.  


2. Beat eggs for 5 minutes, then add sugar very gradually, beating all the time.  Beat 10 minutes longer.

3. Add warmed milk, yeast and half the flour, mix into thick batter.

4. Add melted butter or margarine, mix well.

5. Continue adding flour until stiff like bun dough.

6. Set aside, rise 1 hour, punch down and let rise again.

7. Bake in large (apple juice tins, etc) well greased pans - fill about 1/5 can as it rises very high. May also be baked in loaf pans.

8. Bake at 350 Fahrenheit until done.

9. Ice with glaze (just mix all the glaze ingredients together and drizzle over bread).


Tip: Add raisins only of the kids like it!