For the past few days I just felt like working with dough. In preparation for Easter, I made 3 different kinds of Easter bread and pierogies.
This recipe for Polish Chalka worked out really well. I used a combination of raisins and chopped dried apricots, but you can use 1 cup of dried fruits of your choice. The original recipe called for golden raisins, but I didn't have any.
Here's the dough after the first rising.
To make braids, divide the dough in 3 sections, then make ropes then braid. Tuck the ends under.
If you make your ropes long enough, you can bring the ends of your braid together to form a wreath. Reserve 1/4 of the dough to make eggs and a bow. Add food colouring to the beaten egg to add colour before baking.
Here's just a simple braid.
The finished product. I got both of these out of one recipe. Multiply the recipe for more loaves.
Chalka - Polish Easter Bread
Makes 1 large loaf or 2 smaller ones
Ingredients
-
1 cup milk
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/2 teaspoon salt
- 2 packages active dry yeast
- 1/4 cup warm water
- 2 eggs
- 1 teaspoon vanilla
- 5 1/2 cups flour
- 1 cup raisins or dried chopped fruit
- 1 egg for glazing, beaten
Directions
- Bring milk to a simmer in a pot. Remove from heat and add butter, sugar and salt. Stir until melted. Set aside to cool (you don't want to add it hot or you'll kill the yeast).
- Mix yeast with warm water until dissolved, then add milk mixture, eggs and vanilla to combine.
- Add 3 cups of flour and beat until smooth. Add raisins and remaining flour. A sticky dough will form. Kneed for about 5 minutes, then set into a bowl. Rub with a little oil and cover with plastic. Set in a warm place to rise for about 1 hour or until doubled.
- Punch down the dough and divide in 2. You can braid it or form it into any shape you like. Set onto a parchment lined baking sheet and cover again with plastic wrap. Let rise for about 30 minutes.
- Preheat oven to 350F. Brush tops of bread with beaten egg, then bake for 30 minutes. Cool on wire racks.
- You can serve this for breakfast or an evening snack with butter and jam. And don't forget the coffee or tea.
Tips:
- You can colour your bread by dividing the beaten egg into smaller bowls, then using a few drops of food colouring. Paint your bread with the coloured egg before baking.
- You can also use this recipe to make buns or smaller loaves. You could get 4 small loaves out of this recipe and give them as gifts when you go visiting your single friends or couples. People with kids will need a full size loaf. Believe me - my 3 year old at 1/4 of the loaf and I must have eaten 1/2 a loaf myself. Now I remember why I don't make bread regularly.
- I heat my oven for 2 or 3 minutes on 200F just until it starts to get warm, not hot , then turn it off. I place my dough in the warm oven to rise with the door closed. If you have a big microwave, heat a glass of water for 1 minute then place your bowl of dough in the microwave with the hot glass of water and close the door.
This recipe is so great! I made it for this past Easter, and everyone LOVED it.
ReplyDeleteCan't wait to try this for Easter! Yummy and so festive!
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