Easter Bread has to be baked on Maundy Thursday (chystyi chetver in Ukr., Ed.). Make sure before the dough is made, to read the prayer so the Easter Bread becomes successful and tasty.
milk – 1 liter
yeast – 100g
oil – 50 g
flour – 1,5-2 kg
raisins – 200-300 g
margarine – 250g
butter - 250g
eggs – 12 pieces.
vanilla sugar – 1 package
fructose – 1-1,5 glass
For the dough you dilute 100 g yeast in 1 liter of milk, add 50 g of butter and flour until the consistency of thick cream fraiche (2-2.5 glass). The mixture needs to stand in a warm place for an hour, you can even wrap a blanket on, as even some draught may prevent it from rising.
While the mixture looks after itself, wash carefully 200-300 g raisins and place them on a towel to the excess moisture goes out. Melt 250g margarine at low heat, which will add pomp and 250 g butter, which will make our Easter Bread delicious and fragrant. It is possible here to set the oven temperature to a low temperature.
When the mixture is rised add oil, margarine, 8 eggs and egg yolks 4 (4 egg whites to be used for glaze on the Easter Bread), 1 packet of vanilla sugar. Also add 1-1.5 glass fructose, 3 tbsp. butter, raisins.
Begin kneading sifted flour, 1.5-2 kg. Generally, you should observe that you use flour as needed when you knead the dough. As a result, our dough should be soft, elastic, porous and not stick to your hands.
After mixing, place the dish with the dough in a large container with hot water to rise 15-20 minutes, covered with a towel. While it rises you can make glaze. Whip 4 egg whites with sugar to thick white foam for decorating the Easter Breads.
The finished dough is divided into baking tins so they are 2/3 full. You must ensure that on top of the dough is no raisins because they will burn in the oven during baking and change the taste. After mixing the dough, let it rise 10-15 minutes in the baking tins and put in the oven, which is heated to 180 degrees for 45-50 minutes.
Take out the finished Easter Bread and let it cool, after which they are decorated with the glaze. When the bread has cooled, the «white hat» will not crack. How Easter Bread is decorated, each woman choose after her own taste.
Translation by Jørgen Deleuran.
Source: Petro Poroshenkos Facebook page.