Bread of the Passover

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  • Baker's yeast: 30 g
  • Sugar: 60 g
  • Milk: 2 dl
  • Margarine: 200 g
  • Salt: 1 coffee spoon
  • Orange (skin): 1
  • Flour: 500 g
  • Chocolate cooking: 150 g
  • Gem: 1
  • Powdered sugar for dusting: taste.
  • Almonds to spruce up: to taste.


Mix the sugar with the baker's yeast, involving well.

Add little by little warm milk, stirring to incorporate. Melt 150 g of margarine and get involved in the mixture earlier. Add the eggs j

Sift the flour and put it in small quantities at a time in the blending ra, beating well, until I finish the flour. Cover with a clean cloth and leave and rest in a cool and dry, until you acquire the double of the volume.

Melt the remaining 50 g of margarine to grease the mass.

Roll out the dough and distribute it in a form of paper plant itself. Take a few cuts on the surface of the dough and let it rest for 1 to 5 minutes.

Brush with the yolk and bake in the oven pre-heated to 150ºC, dur before 30 minutes.

Garnish with amêdoas, sprinkle with powdered sugar and serve accompanied by chocolate eggs.

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