Easter bread

Come on, roll up our sleeves and make this EASTER BREAD! It is unexpectedly delicious and remains very soft even the next day.
In addition, it is also a traditional part of the festive Easter table. This bread is served on the Easter table with the colored eggs on top. In many parts of the country, small dumplings with an egg in the middle are prepared from the same dough and given to children.

I saw the recipe in an amazing book that takes us back to the cuisine of our ancestors. The book is by Penka Mihova “When the Soul Eats”.

Happy Easter holidays! 🙂

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

 750 g flour
 3 eggs (separate 1 egg-yolk for spreading)
 2 sachets dry yeast
 1 tsp. salt
 1 tsp. sugar
 100 ml milk
 250 ml water
For spreading of the dough:
 50 g butter
For coating the ready for baking bread:
 1 egg-yolk
 ½ tbsp. milk
 ½ tbsp. sunflower oil
For sprinkle:
 1 tsp. poppy seeds (optional)

Prep Time1 hr 30 minsCook Time40 minsTotal Time2 hrs 10 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

Put the warm milk, the sugar and the yeast in a bowl. Stir well and allow to rise for about 15 minutes.

Великденска погача

2

In a bowl, add the water and the risen yeast.

Великденска погача

3

Add the salt.

Великденска погача

4

Add the eggs, separating 1 egg-yolk to coat the ready-to-bake loaf. Mix everything up well.

Великденска погача

5

Start adding a little by little of the sifted flour.

Великденска погача

6

Add the flour until the dough begins to form a ball.

Великденска погача

7

Transfer the dough to a floured surface. Knead the dough for about 5-10 minutes, until it becomes nice and elastic. Add flour only when needed. Try not to add too much flour so it doesn't become too hard.

Великденска погача

8

Put the dough in a floured bowl. Cover with a transparent household wrap or a cloth and leave it in a warm place to double its volume.

Великденска погача

9

Here's the risen dough.

Великденска погача

10

Transfer it to a slightly floured surface and gently knead it a few times. No long kneading is required.

Великденска погача

11

Separate a small ball from the dough.

Великденска погача

12

Shape it into a nice ball and place it in the center of a greased tray where you will bake the bread.

Великденска погача

13

Divide the remaining dough into 3 balls. Allow the balls to rest for about 10 minutes to let the dough loosen and roll well.

Великденска погача

14

Roll each ball into a thin layer about 70 by 30 cm in size. Grease the crust with soft butter.

Великденска погача

15

Wrap the bark on a roll, starting from the wide side of the rectangle.

Великденска погача

16

When you are done winding, put aside the roll.

Великденска погача

17

Do the same with the other 2 layers. You should get 3 approximately the same rolls about 70-80 cm long and the same thickness.

Великденска погача

18

Weave the three rolls into a braid.

Великденска погача

19

Take the braid and place it in the baking tray around the ball.

Великденска погача

20

Cover the bread with a cloth and let it rest for about 20-30 minutes until it fills up a little the baking pan.

Великденска погача

21

Brush the bread with the yolk mixed with the milk and the oil.

Великденска погача

22

You can optionally sprinkle with some poppy seeds.

Великденска погача

23

Bake the bread in a preheated oven at 170-180 degrees. Make sure the bark doesn't get brown on top. In this case, lower the oven temperature slightly and cover the bread with aluminum foil or baking paper.

Великденска погача

24

This is a traditional bread, which is prepared for Easter holiday, and on top of it the painted eggs are decorated.
But at home we couldn't wait and broke it while it was still hot.
Enjoy! 🙂

Великденска погача

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 750 g flour
 3 eggs (separate 1 egg-yolk for spreading)
 2 sachets dry yeast
 1 tsp. salt
 1 tsp. sugar
 100 ml milk
 250 ml water
For spreading of the dough:
 50 g butter
For coating the ready for baking bread:
 1 egg-yolk
 ½ tbsp. milk
 ½ tbsp. sunflower oil
For sprinkle:
 1 tsp. poppy seeds (optional)

Directions

1

Put the warm milk, the sugar and the yeast in a bowl. Stir well and allow to rise for about 15 minutes.

Великденска погача

2

In a bowl, add the water and the risen yeast.

Великденска погача

3

Add the salt.

Великденска погача

4

Add the eggs, separating 1 egg-yolk to coat the ready-to-bake loaf. Mix everything up well.

Великденска погача

5

Start adding a little by little of the sifted flour.

Великденска погача

6

Add the flour until the dough begins to form a ball.

Великденска погача

7

Transfer the dough to a floured surface. Knead the dough for about 5-10 minutes, until it becomes nice and elastic. Add flour only when needed. Try not to add too much flour so it doesn't become too hard.

Великденска погача

8

Put the dough in a floured bowl. Cover with a transparent household wrap or a cloth and leave it in a warm place to double its volume.

Великденска погача

9

Here's the risen dough.

Великденска погача

10

Transfer it to a slightly floured surface and gently knead it a few times. No long kneading is required.

Великденска погача

11

Separate a small ball from the dough.

Великденска погача

12

Shape it into a nice ball and place it in the center of a greased tray where you will bake the bread.

Великденска погача

13

Divide the remaining dough into 3 balls. Allow the balls to rest for about 10 minutes to let the dough loosen and roll well.

Великденска погача

14

Roll each ball into a thin layer about 70 by 30 cm in size. Grease the crust with soft butter.

Великденска погача

15

Wrap the bark on a roll, starting from the wide side of the rectangle.

Великденска погача

16

When you are done winding, put aside the roll.

Великденска погача

17

Do the same with the other 2 layers. You should get 3 approximately the same rolls about 70-80 cm long and the same thickness.

Великденска погача

18

Weave the three rolls into a braid.

Великденска погача

19

Take the braid and place it in the baking tray around the ball.

Великденска погача

20

Cover the bread with a cloth and let it rest for about 20-30 minutes until it fills up a little the baking pan.

Великденска погача

21

Brush the bread with the yolk mixed with the milk and the oil.

Великденска погача

22

You can optionally sprinkle with some poppy seeds.

Великденска погача

23

Bake the bread in a preheated oven at 170-180 degrees. Make sure the bark doesn't get brown on top. In this case, lower the oven temperature slightly and cover the bread with aluminum foil or baking paper.

Великденска погача

24

This is a traditional bread, which is prepared for Easter holiday, and on top of it the painted eggs are decorated.
But at home we couldn't wait and broke it while it was still hot.
Enjoy! 🙂

Великденска погача

Easter bread – recipe
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