Easter braid; comes from youth

Easter braid “from youth”

How to cook
Step by step photos
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Ingredients

Ingredients:
1-1.2 kg. wheat flour
2 tsp dry yeast (I have saf-levure, active)
3 testicles
200 gr. butter
500 ml. milk
1.5 tsp. salt
9-10 tbsp. Sahara
interior
1. light raisins 200 g
2. walnuts 100 gr. + cocoa powder + sugar
3. poppy seed 80-90 gr. + sweet powder
glaze
½ tbsp. Sahara
0.5 cocoa powder
0.5 cinnamon
3 tbsp. milk
cook for exactly 4 minutes!

Step-by-step manufacturing recipe

see step by step description

Step by step photos of the recipe

1. I cordially congratulate you on Easter Day! And on this blessed bright day I wish you goodness and prosperity, may the love of the Lord protect you in the canopy! On the bright Sunday of Christ, let your soul be quiet and light, Let the treat be hospitable, Let the sun give you satisfaction and warmth!

2. Honored chefs! Unfortunately, my grandmother’s unique recipe is missing. All that remains are memoirs about the unusually delicious Easter braid. For the most part, the recipe is faster, nostalgic and an attempt to repeat the Easter magic that my grandmother baked every year. This is my first pastry (I finally got 10 on the 5th). So be lenient, please. Well, let's get started, with God! Necessary products for butter dough.

3. I had active yeast, which needed to be soaked before use. Therefore, add yeast and 1 tsp to slightly WARM water. Sahara. Stir well and place in a warm space. If you have instant (fast-acting) yeast, then immediately mix it with flour without pre-soaking.

4. After 30 minutes, our yeast will “come to life” and rise like a foamy cap.

5. Pour the yeast into the container in which we will make our dough. Add 2/3 milk, stir. We reserve the rest for the rich component of the dough.

6. Little by little we begin to add sifted flour. The dough mixture should look like pancakes. Cover the dough with a towel and place it in a warm space until it rises. The dough should rise approximately 2 times.

7. Let's take care of the butter component of our dough. Beat the eggs with a fork. Add the remaining milk, salt, sugar, melted butter to the eggs and stir well.

8. Add the sweet component to our dough and mix everything thoroughly.

9. Now all that remains is to add flour and knead our dough. Add flour evenly and mix well each time.

10. Next, put our dough on the board and knead well until the mixture is such that it just lags behind both your hands and the cutting board. It is VERY IMPORTANT to knead the dough well for at least 15 minutes. The kneading process is necessary so that the gluten in the dough begins to work properly. The dough should be elastic and soft.

11. Sprinkle flour into the bowl in which the dough will rest and place it there.

12. Cover the bowl with cling film to maintain the moisture of the dough for fermentation. Place the dough in a warm space. During the fermentation process, the dough needs to be kneaded 3-4 times (the more, the better). I remember my grandmother kept saying: “The dough must come out.” Lubricate your hands with vegetable oil and knead them thoroughly so that all the carbon dioxide comes out.

13. While the dough is rising, let’s work on the inside. We will have 3 internals. Pour hot water over the raisins and leave for 10 minutes. Drain the water, dry the raisins and pass through a meat grinder. Steam the poppy seeds, then grind them well, mix with sweet powder. Finely chop the walnuts.

14. Another Easter surprise that I loved as a child. I don’t understand how grandma made these eggs, but I’ll try to reproduce them. Carefully remove the shell from the wide end of the egg. Drain the white and yolk separately. Wash the egg well, then dry it. These are our future molds for rich eggs.

15. Lubricate the inside of the egg with vegetable oil and immediately dust the walls well with flour. Place dough into each egg - approximately ½ the size of the egg. Knead the dough well with your finger and let it rise for 20-30 minutes. Lubricate the top of the dough with an egg-butter mixture.

16. This is the dough I came up with. Next, let's deal with the braid specifically.

17. Divide the finished dough into 3 equal parts. Roll out into a strip approximately 10x70 cm. Place the poppy seed filling on the first part and roll it up.

18. Pinch the edge well. Put it under a towel so it doesn't dry out.

19. First put cocoa on the 2nd strip. I did this with a brush. Place walnuts on the cocoa, then sprinkle with sugar. Roll up the roll. Roll the third roll with raisins in the same way.

20. We braid the purchased rolls into a braid.

21. We form a wreath from the braid. I did this right away on parchment paper, which I later placed together with the braid on a baking sheet. I placed a silicone mold with water in the middle so that later I could place the butter eggs in this space. Lubricate the braid with an egg-milk consistency and let it rise for another 15-20 minutes.

22. Press 3 RAW eggs into the braid.

23. I made egg cups from foil, which I also placed on a baking sheet.

24. Place the baking sheet in an oven preheated to 200 degrees for 20 minutes. Then reduce the temperature to 180 and bake for another 30 minutes.

25. Cook the glaze for our butter eggs.

26. Well, our braid is ready. Eh, the same torment, but not the same hands! Grandma’s braid was straight and did not fall apart. Unfortunately, I didn’t have enough tyamu. Apparently, either she rolled it out thinly, or braided it very tightly, the dough burst somewhere.

27. But the egg rose wonderfully, the dough did not come out.

28. We clean them the same way as ordinary ones. In some places the shell came off very easily, in others it was difficult.

29. Well, let's cover up the mistakes (granny didn't need this). Beat the whites with sweet powder and lemon juice. Using a brush, lubricate the pigtail. Oh, yes, I almost forgot about the butter eggs! Dip the egg into the glaze and decorate with sprinkles. I'm sorry, I forgot to throw in the nuts. Granny had walnuts on top. Place the eggs in the center of the Easter braid. Phew, that's it! Christ is risen!

Easter braid

If you already understand how to bake a delicious Easter cake yourself, and have done it more than once, then you can vary the Easter table with this exciting and wonderful cake.

In order to prepare dough for Easter baking in the shape of a braid, we will need:

3 cups flour
¼ cup sugar
1 package of dry yeast
1 teaspoon salt
2/3 cup warm milk
2 tablespoons butter
7 eggs
½ cup candied fruit consistency
¼ cup peeled almonds
½ teaspoon anise seeds
olive oil

How to make an Easter braid

1. Mix 1 cup sifted flour, sugar, yeast and salt in a large bowl. Pour in milk heated to approximately 50 degrees and softened butter. Beat the Easter braid dough with a mixer for 2 minutes at medium speed.

Easter cake and braid recipes.

5 glasses of milk

10 yolks and 5 eggs

400g butter (necessarily melted)

2-3 cups sugar

0.5 teaspoon salt

30g new yeast

Dissolve yeast in heated milk, add flour and place in a warm space (we usually close the kitchen (if there is no door, we cover the passage with a sheet), turn on the oven and open it, there is a steam room in the kitchen... but the dough rises very well) and let it stand.

When the dough rises, knead the dough, put in it 10 yolks and 5 eggs, butter, 2-3 cups of sugar, salt, 10 drops of vanillin, raisins.

Knead everything together and let rise.

Then knead the dough so that it does not stick to your hands and set it aside.

When the dough is ready, put it in greased molds (paper ones are not greased) and when the dough in the molds has risen, it’s perfect to put in the oven)

Here in our town we have a problem with sugar, like you, I don’t understand... but here the sugar simply doesn’t dissolve no matter how you beat it, and because of this, the sugar squeaks on the teeth and the icing does not lie evenly on the Easter cakes. So, if you don’t have the difficulty given to us, then do as usual, and if you have the same problem, then here is our method)

Well, as usual, egg white, sugar and lemon (by the way, before whipping, we put the whites in the refrigerator for 2 hours)

Beat the whites and slowly add sugar to it at the very end with a small pinch of lemon.

When you have thoroughly whisked everything together (you need to immediately start mixing everything in a steel pan), put it on a cool stove and turn it on, wait until it warms up (for us it takes a minute, maybe less), remove it and whisk again for 5-7 minutes, then repeat again and beat for 10 minutes , everything is ready, the sugar dissolves perfectly)

Easter braids recipe

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Austrian Easter braid with berry jam (Gefüllter Osterzopf)

Every year I try to prepare something new for Easter.
Naturally, one cannot do without the usual Easter cakes, Easter cakes and eggs. But what else can you think of? Almost all! Australian buns (they were already in the magazine in 2 versions), berry and fruit desserts, a lamb or an Easter bunny made from puffed dough.. It hasn’t come to the extreme yet, but I’m baking braids with saffron in full :) What are you cooking? for Easter?

200 g flour
3.5 g dry yeast
80 ml warm milk
30 g butter
1 yolk
30 g sugar
1/2 tbsp.
lemon zest 1-2 tbsp.
saffron brewed in hot water a pinch of salt
egg for greasing the dough

for the inside:
1-2 tbsp.
cherry jam 2 tbsp. pine nuts, hazelnuts or almonds

Pour milk into a large bowl, add 1 tsp.
sugar and yeast. Stir. Add 1/3 of the flour, stir, cover with a napkin and leave for 15-20 minutes.
Mix butter with yolk, zest, salt and remaining sugar.
Mix with yeast mixture, add saffron infusion. Knead the dough, adding the remaining flour (an additional 1-2 tablespoons may be useful, especially when kneading by hand).
Knead well, grease a bowl with vegetable oil, and place the dough in it.
Cover with a napkin and leave for 1 hour. Then divide the dough into 3 parts. Shape into sausages. Using the palm of your hand, lightly flatten the dough so that 3 flat “ribbons” come out.
Fry the nuts in a dry frying pan, let cool and chop with a knife.
Spread jam in the center of the dough and sprinkle with nuts.
Secure the edges of the strips so that the inside is on the inside. Seal the edges of the dough and braid it.
Cover with a napkin and leave for another 30 minutes. Brush with beaten egg.
Bake at 180 degrees for about 35 minutes. Remove the finished braid from the oven and cover with a napkin, let it cool slightly.

I knead the dough in a stand mixer, so less flour is used and the dough comes out the lightest.
When cutting the dough, it is better to grease your hands with vegetable oil.