Hungarian Easter Bread Recipes

BABEE'S EASTER BREAD | EPICURIOUS

Steps:

• Dissolve the yeast in the warmed milk. Cover and set aside in a warm place to rise for 15 minutes.
• In the bowl of an electric mixer, using the paddle attachment, mix together the flour, salt, and melted butter. Add the anise, orange juice, zest, and water. Mix together.
• Add the eggs one at a time, and mix. Then add the mastic, sugar, and the risen yeast mixture. Mix together.
• Using the dough hook attachment of your electric mixer (or your hands), knead the mixture for approximately 10 minutes. Cover the bowl and allow to rise in a warm place (e.g., an oven heated to 200°F) until the dough doubles in size, approximately 2 hours.
• Remove the dough from the bowl and beat it down to deflate it. Then, separate the dough into three pieces and roll out each piece lengthwise about one foot long. Braid the three pieces together.
• Place the dough in a greased large loaf pan (5x10-inch pan recommended-or you can use a greased cookie sheet). Place back in warm oven and allow the dough to double in size again, approximately an hour.
• Brush with egg wash using a pastry brush and sprinkle sesame seeds on top.
• Preheat the oven to 350°F, then bake the bread for approximately 30 minutes, or until the top turns a golden brown.

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

HUNGARIAN COUNTRY BREAD

Steps:

• Dissolve yeast in water (if using dry yeast, follow instructions).
• Add most of the flour and the salt.
• Knead vigorously by hand for 5-10 minutes.
• Let rise, covered, to double size (1-2 hours).
• Heat the oven to 450 deg F/ 230 deg C.
• Knead again, vigorously, for 5 minutes.
• Shape one big, round loaf and put on a greased baking tray.
• Cover and let rise for another 45 minutes.
• Make a few cuts in the loaf with a razorblade.
• Bake in the oven for 10 minutes.
• Reduce heat to 400/200 deg and bake another one hour.
• The crust should become quite brown.
• Turn off the oven, take out the bread, and brush the bread with water.
• Put it back in the oven for 15 minutes.
• Let cool uncovered.