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! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the warm milk, the sugar and the yeast in a bowl. Stir well and allow to rise for about 15 minutes.
In a bowl, add the water and the risen yeast.
Add the salt.
Add the eggs, separating 1 egg-yolk to coat the ready-to-bake loaf. Mix everything up well.
Start adding a little by little of the sifted flour.
Add the flour until the dough begins to form a ball.
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.
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.
Here's the risen dough.
Transfer it to a slightly floured surface and gently knead it a few times. No long kneading is required.
Separate a small ball from the dough.
Shape it into a nice ball and place it in the center of a greased tray where you will bake the bread.
Divide the remaining dough into 3 balls. Allow the balls to rest for about 10 minutes to let the dough loosen and roll well.
Roll each ball into a thin layer about 70 by 30 cm in size. Grease the crust with soft butter.
Wrap the bark on a roll, starting from the wide side of the rectangle.
When you are done winding, put aside the roll.
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.
Weave the three rolls into a braid.
Take the braid and place it in the baking tray around the ball.
Cover the bread with a cloth and let it rest for about 20-30 minutes until it fills up a little the baking pan.
Brush the bread with the yolk mixed with the milk and the oil.
You can optionally sprinkle with some poppy seeds.
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.
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! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the warm milk, the sugar and the yeast in a bowl. Stir well and allow to rise for about 15 minutes.
In a bowl, add the water and the risen yeast.
Add the salt.
Add the eggs, separating 1 egg-yolk to coat the ready-to-bake loaf. Mix everything up well.
Start adding a little by little of the sifted flour.
Add the flour until the dough begins to form a ball.
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.
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.
Here's the risen dough.
Transfer it to a slightly floured surface and gently knead it a few times. No long kneading is required.
Separate a small ball from the dough.
Shape it into a nice ball and place it in the center of a greased tray where you will bake the bread.
Divide the remaining dough into 3 balls. Allow the balls to rest for about 10 minutes to let the dough loosen and roll well.
Roll each ball into a thin layer about 70 by 30 cm in size. Grease the crust with soft butter.
Wrap the bark on a roll, starting from the wide side of the rectangle.
When you are done winding, put aside the roll.
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.
Weave the three rolls into a braid.
Take the braid and place it in the baking tray around the ball.
Cover the bread with a cloth and let it rest for about 20-30 minutes until it fills up a little the baking pan.
Brush the bread with the yolk mixed with the milk and the oil.
You can optionally sprinkle with some poppy seeds.
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.
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! 🙂
