Speak of the Easter

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  • Baker's yeast: 40 g (or 11g of fermipan)
  • Wheat flour: 500 g
  • Warm milk: 1 dl
  • Sugar: 100 g
  • Margarine: 75 g
  • Cinnamon: 1 coffee Spoon
  • Fennel powder: 1 coffee Spoon
  • Brandy: 1/2 Cup (30 ml)
  • Eggs: 2
  • Salt: taste. (optional)
  • Hard-boiled eggs: 2
  • Egg yolk to paint: taste.


Mix the yeast with 100 g of flour and add half of the milk. Stir until that is released from the bowl and of the hands (if you need to add all the milk).

In a bowl, put the rest of the flour and make a hole in the center, put the mass of the leaven, around this put the sugar, margarine, cut into small cubes, cinnamon, fennel, brandy and eggs, lightly beaten with a fork (if you put the salt, add the egg). Knead all very well until the dough take-off of the bowl, and beat it on the desk some 15 to 20 times until you get the consistency of soft and elastic.

Pass a glass of water to warm and clean it very well, put into the dough, sprinkle with flour, cover and put in a place warm (embrulhei the cup in a blanket). Let leaven up to double the volume of between one and two hours.

To remove a little bit of bulk to the decoration and divide the remaining dough into two equal portions, forming two balls as you can with the bread, flatten out a bit, put in the middle of a hard-boiled egg, decorated with rolls of dough on top of the egg (I put only in the form of a cross).

Take a hot oven to 200 C for about 30 minutes, at the end of ten cover with foil to not burn, five minutes from the end, remove the tray from the oven and paint the easter cakes with an egg yolk mixed with a little bit of milk. Take you back to the oven to finish cooking, if necessary, put the sheet of aluminum.

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