2008. március 26., szerda

Easter bread – Would you like it sweet or savoury?


Another post in English - for another bloggers' event: BreadBakingDay #8. The theme Susan has chosen: Let's celebrate! Rather topical at around Easter :)

I love trying new recipes, so instead of the good old (and easy to make :) “Swiss cream loaf” I’ve decided to bake something different this year. Fortunately,
I’ve found some promising recipes, added some ideas of my own, and created these rolls. They resemble the nut or poppy-seed rolls, which are traditional Christmas cakes in Hungary (but some people prepare them for Easter, too). However, this dough contains much less butter, and since I do health food, I’ve chosen a recipe which calls for Graham flour, not regular white flour.

Ingredients for the dough:
  • 350 g yoghurt
  • 1 egg
  • 35 g butter
  • ½ teaspoon salt
  • 1 tablespoon unrefined cane sugar
  • 500 g Graham flour, from which I’ve sifted out the bran
  • 7 g dried yeast

Filling – sweet version:

  • a handful of ground walnuts
  • unrefined cane sugar to taste
  • a handful of raisins
  • ground cinnamon
  • unrefined cane sugar and walnut pieces on top

Filling – savoury version:

  • grilled vegetables conserved in oil, drained (this time I’ve had some zucchini, aubergine and green peppers in a jar)
  • salt, freshly ground pepper, herbs to taste
  • grated cheese on top

(Note: if you’re not a vegetarian (like me), feel free to include ham or bacon as well.)


  1. Knead a soft dough from the ingredients, and let it sit until it doubles in size (about one hour). (It can be done by hand, or with the help of a bread machine (Kneading program).)
  2. Overturn the risen dough onto a rolling board, knead it gently, halve it, and roll each half out to a rectangle. Should it stick to the rolling pin or the board, just sprinkle some of the bran on it.
  3. Sprinkle the filling on it, leaving a thin strip empty at the sides.
  4. Roll it loosely, close the ends and put it on a greased baking tray.
  5. Smear the rolls with a little water (so that the topping should stick to it), and add the topping.
  6. Put into the oven, and bake at 200 degrees Celsius for 25-30 minutes (without pre-heating). Leave in the oven for another 10 minutes after turning off the heat.
  7. Cut into slices and serve with tea or fruit juice. It’s best when still warm, but even the leftovers are delicious the next day! Enjoy!

1 megjegyzés:

Névtelen írta...

Both the sweet and savory versions are very appetizing. Thank you for sending this bread to BreadBakingDay, Dulmina!


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