Happy Easter to my international readers :)
Easter used to be my favorite holiday. While my grandmother was with us, we had a tradition, rituals, customs, which we would renew every year. Coloring eggs, family breakfast, blessed ham, lunch, family members giving eggs to each other … Now we have some new customs, but I am nostalgic for those of my grandma…
I love to paint eggs and although I already moved out of the house when I get back home in Karlovac, I’m always the one who is standing at the stove for an hour and comes up with a combination of colors and motivs. Every year I do something different, mixing colors, painting eggs in half in two different colors, wrapping them in nylons to get a motive of parsley or other herbs that collect around the apartment, sometimes I cook them in onion skins because these naturally colored eggs are the pretiest to me. And this year I will do the same, but for the first time I did them also in my own home (a week in advence). Honestly, my eggs turned out really weird – I do not know weather the problem was the paint, eggs, water, or just all came together, but my eggs definitely turned out unique. ‘Unique’ :). I got a marble pattern without wanting it… The colors blend beautifully in the strangest ways … There are also unusual spots and forms – all in all, none of the eggs are the same but all are somehow charming, in their own way, just kinda perfect.
Easter bread is not a traditional cake in our home. Grandma always made Walnut and poppy pie, and I always looked forward to it. But I read a lot about Easter cakes, how hard it is to prepare it – so I decided to try it. To me it turned out very nice. I made miniature ones in muffin tins – because I happen to like mini food. If you try this recipe, you’ll get nice, sweet rolls ideal fot Easter breakfast next Sunday.
- 1 cube of fresh yeast
- 1 tablespoon of sugar and warm milk
- 500 g of flour
- 125 g of butter
- 4 egg yolks
- 1 egg white for brushing
- 125 g of sugar
- grated zest of one lemon
- 1 tablespoon rum
- 50 g dried raisins
- if necessary, a little milk
- little butter to coat the mold
- Crumble the yeast in a bowl and mix with one tablespoon of sugar and warm milk. Cover with a cloth and let it rise.
- In a saucepan, whisk over low heat the butter, egg yolks, sugar, rum and lemon zest until all is blended. In a large bowl place the flour and raisins and pour in the yeast and butter mixes. Use your hands to knead the dough. If it is too dry, add a little milk.
- Knead dough until you get a nsmooth ball. Cover with a cloth and leave in a warm place to rise for about 2 hours.
- After that, knead again and let rise again. I let it sit through the night, but you can also leave it shorter, only till it doubles in volume. Cut it into 12 pieces, shape them with your hands into balls and place each in a well-greased muffin tins. On top coat them with egg whites and roll them into balls. Place into s greased muffin mold. Allow to stand for 15 min until the oven is heated to 200 ° C.
- Bake for 15-20 minutes and immediately remove from the mold. Serve when cool.
- Bon appetit and happy Easter!