Easter Inspirations: Europe Inspired
Who would believe its the weekend once again, which means its one whole week closer to Easter weekend, and everything that comes along with it.
So here is our second instalment of our Easter Inspirations series!
As Lent comes to an end, many households across the world take the opportunity to indulge in the luxury ingredients they have done so well to avoid over the last few weeks.
These ingredients can include eggs, milk, cheese, cream, sugar and chocolate, and so it has become a popular tradition-especially in Europe-to create a rich sweet bread which is filled with those luxuries, that makes your mouth water.
So this week I'm going to be sharing some delicious sweet bread recipes from across Europe, all full of history, flavour and smells to die for.
Don't forget to search #easterinspirations for more of our recipe ideas!
GERMANY: OSTERBROT
Osterbrot is a soft, white loaf made in a boule shape, scored with a cross. It is traditionally filled with currants and almonds and a touch of lemon zest. Similar to panettone, an Italian bread, Osterbrot is made with low protein flour, instead of bread flour, which gives it a cake-like texture.
Head over to The Spruce to find out how to make this yummy loaf, and what ingredients you'll need.
THE NETHERLANDS: PAASBROOD
A sweet almond paste, raisins, lemon peel...this bread screams Easter, and is DELICIOUS. It looks identical to a Stollen Loaf, but this Easter Bread holds its onw, and once you've tried Paasbrood, you'll be able to tell the two apart in no time.
Get all the need to know details for this recipe over at Country Living.
RUSSIA: KULICH
Kulich is a brioche style dough which contains dried fruit, and is finished off with lemon flavoured icing and glace fruits.
Don't have a kulich baking tin? Simply use leftover tins from canned food (ensure you wash them thoroughly, and make sure there are no sharp edges left along the top. Safety first people!)
For your shopping list and easy step by step instructions, head over now to Great British Chefs.
UKRAINE/POLAND: BABKA
Native to Ukraine and Poland, Babka is named for its shape-a woman's skirt. In Polish 'Babka' means Grandmother, and it is often blessed in church before being eaten...pretty cool right? Packed full of rich ingredients, from eggs, to raisins and butter, Babka is perfect for your Easter table.
This is probably one of the easiest Babka recipes I've come across, and I shall be giving this recipe a go over the Easter weekend, so I'll be sure to share how it goes with you lovely people!
ENGLAND: HOT CROSS BUNS
I couldn't do an Easter bread post without re-sharing my favourite thing about Easter, Hot Cross Buns. Packed with cinnamon, mixed spice, sultanas, and a piped flour cross on top, these are to die for. They're even better served when fresh out the oven, covered with sticky honey, with a mug or two of tea. Does it get more British?
I always use the BBC Food recipe, so head on over and get your bake on!
PORTUGAL: PAO DOCE
Thanks to the addition of Saffron, this Portuguese loaf stands out from the rest, with its bright yellow appearance. Often served at Eastertide, you can partner with it with anything from jam to cheese, and it will taste just as delicious!
Get the recipe over at Country and Living.
There you have it!
6 countries, 6 breads, 6 recipes, and all celebrating just one weekend.
All labours of love, and full of flavour, so why not treat yourself and indulge all those things you've given up in the run up to Easter (once Lent is over of course!).
Happy baking,
Charley x
So here is our second instalment of our Easter Inspirations series!
As Lent comes to an end, many households across the world take the opportunity to indulge in the luxury ingredients they have done so well to avoid over the last few weeks.
These ingredients can include eggs, milk, cheese, cream, sugar and chocolate, and so it has become a popular tradition-especially in Europe-to create a rich sweet bread which is filled with those luxuries, that makes your mouth water.
So this week I'm going to be sharing some delicious sweet bread recipes from across Europe, all full of history, flavour and smells to die for.
Don't forget to search #easterinspirations for more of our recipe ideas!
GERMANY: OSTERBROT
Osterbrot is a soft, white loaf made in a boule shape, scored with a cross. It is traditionally filled with currants and almonds and a touch of lemon zest. Similar to panettone, an Italian bread, Osterbrot is made with low protein flour, instead of bread flour, which gives it a cake-like texture.
Head over to The Spruce to find out how to make this yummy loaf, and what ingredients you'll need.
THE NETHERLANDS: PAASBROOD
A sweet almond paste, raisins, lemon peel...this bread screams Easter, and is DELICIOUS. It looks identical to a Stollen Loaf, but this Easter Bread holds its onw, and once you've tried Paasbrood, you'll be able to tell the two apart in no time.
Get all the need to know details for this recipe over at Country Living.
RUSSIA: KULICH
Kulich is a brioche style dough which contains dried fruit, and is finished off with lemon flavoured icing and glace fruits.
Don't have a kulich baking tin? Simply use leftover tins from canned food (ensure you wash them thoroughly, and make sure there are no sharp edges left along the top. Safety first people!)
For your shopping list and easy step by step instructions, head over now to Great British Chefs.
UKRAINE/POLAND: BABKA
Native to Ukraine and Poland, Babka is named for its shape-a woman's skirt. In Polish 'Babka' means Grandmother, and it is often blessed in church before being eaten...pretty cool right? Packed full of rich ingredients, from eggs, to raisins and butter, Babka is perfect for your Easter table.
This is probably one of the easiest Babka recipes I've come across, and I shall be giving this recipe a go over the Easter weekend, so I'll be sure to share how it goes with you lovely people!
ENGLAND: HOT CROSS BUNS
I couldn't do an Easter bread post without re-sharing my favourite thing about Easter, Hot Cross Buns. Packed with cinnamon, mixed spice, sultanas, and a piped flour cross on top, these are to die for. They're even better served when fresh out the oven, covered with sticky honey, with a mug or two of tea. Does it get more British?
I always use the BBC Food recipe, so head on over and get your bake on!
PORTUGAL: PAO DOCE
Thanks to the addition of Saffron, this Portuguese loaf stands out from the rest, with its bright yellow appearance. Often served at Eastertide, you can partner with it with anything from jam to cheese, and it will taste just as delicious!
Get the recipe over at Country and Living.
There you have it!
6 countries, 6 breads, 6 recipes, and all celebrating just one weekend.
All labours of love, and full of flavour, so why not treat yourself and indulge all those things you've given up in the run up to Easter (once Lent is over of course!).
Happy baking,
Charley x
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