Traditional Easter Cake - Easter Meal

We start with the dough: in a large bowl, we sift the flour to make it fluffier and airier, so that it rises quickly and evenly. It is essential that the flour is of good quality, as this will influence the final texture of the Easter bread. We warm the milk until it becomes lukewarm, then dissolve the sugar and vanilla essence in it, mixing well to incorporate. Separately, we melt the butter, being careful not to let it get too hot, so as not to affect the rising of the dough.

In the center of the flour, we make a well in which we will prepare the yeast. We add the yeast, a little flour, and a few tablespoons of the prepared milk, making sure that the milk is not hot, but just lukewarm. We sprinkle a handful of flour over the yeast and let it sit in a warm place, away from drafts, for about 10-15 minutes, during which it will start to rise and form bubbles, a sign that the yeast is active.

Meanwhile, we take care of the yolks, which we mix with a pinch of salt and the zest of lemon or orange, which will add a pleasant and fresh aroma. We can keep the egg whites for other recipes, such as meringues or cakes. Once the yeast is ready, we add the remaining lukewarm milk and the mixed yolks, starting to knead by hand. We gradually add the melted butter, which should be warm, not hot, continuing to knead until the dough becomes uniform and elastic.

After the dough has been kneaded, we let it rise in a warm place, away from drafts, until it doubles in volume. In the meantime, we prepare the filling: we mix the cheese with the eggs, sugar (including powdered sugar), lemon zest, and a pinch of salt. It is important to homogenize the composition well, so that all the ingredients integrate perfectly. If we choose to add raisins, we let them sit for a few minutes in rum essence to intensify their flavor.

Once the dough has risen, we take a piece of it to form the base of the Easter bread, which we place in a round baking pan lined with parchment paper. From the remaining dough, we shape three strands that we braid to create the edge of the Easter bread. If we have leftover dough, we can shape a small cross to place in the middle of the cheese mixture, adding a traditional touch.

We preheat the oven to a medium temperature. We place the pan with the dough in for about 10 minutes, just enough to form a light crust. This step is essential to prevent the dough from becoming soggy when we add the cheese mixture. After removing the pan, we sprinkle a little breadcrumbs on the bottom of the Easter bread to absorb excess moisture and carefully pour in the cheese mixture.

To give a shiny and appetizing appearance, we brush the braided dough on the edge and the cross in the middle with a yolk diluted with a tablespoon of milk. Then, we place the Easter bread in the oven and let it bake until it turns golden brown and is well cooked. The aroma that will spread in the kitchen will be simply irresistible. Once the Easter bread is ready, we let it cool slightly before slicing it. Enjoy your meal!

 Ingredients: For the dough: * 500 grams flour * 25 g yeast * 100 g sugar * 275 ml milk * 100 grams butter * 2 egg yolks * a pinch of salt * flavorings - grated lemon peel, orange, rum essence, vanilla For the filling: * 600 grams sweet cheese (make sure it doesn't have too much whey) * 6 eggs * 250 grams sugar (taste and if you like it sweeter add 50 grams more) * 1 sachet of powdered sugar with vanilla flavor * raisins (optional) * lemon zest * breadcrumbs for coating the dough

 Tags:  eggs milk unt flour cheese sugar lemon oranges vegetarian recipes recipes for children easter bread pasta recipes