Easter Ritual Loaf

"Don`t make just any old loaf, make a traditional one for Easter. Let us show you how."
Preparation50 min.
Cooking50 min.
Тotal100 min.
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  • yeast - 1 cube
  • butter - 1 packet
  • milk - 3 cups (700 ml)
  • eggs - 1 egg + 1 egg yolk
  • oil - 2 tsp
  • sugar - 2 tablespoons
  • flour - 8 1/3 cups (2 kg)


Dissolve the yeast in a cup of lukewarm fresh milk together with a small part of the sugar. Let it rise in a warm place for about 20 minutes then add the remaining milk, egg, oil, remaining sugar and a pinch of salt.

Pour this mixture into a well in the sifted flour and gradually knead the dough, you need to get it soft and non- sticky. Divide the dough into 3 equal sized balls and one smaller one, which will make the decoration on top. Knead three balls separately with a little oil and arrange them next to each other in the tray.

Leave to rise in a warm place. Meanwhile knead a small ball with a little more flour to get a firm dough. From this, dedicate a small portion of the cake parts. From the majority, shape 6 thin wicks, and 3 that are shorter than the other 6 which are longer.

The 3 and 6 are braided in two braids, which will make the rim of the cake. Put the short edge on the cake and press gently in the middle of the braid to sink into the dough. Put the top down on the cake to complete the cross.

With scant dough, make ornaments by choice and complete the decoration of the cake. Leave as it comes along. Then brush the loaf with beaten with a little water, egg yolk and put it to bake in moderate heat the 356°F (180°C) -374°F (190 °C) oven until ready.

Baking time for each oven is individual.


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