Soft, juicy, aromatic – how delicious our Braided Easter Bread is! Each year I am glad to prepare it for my family. It spreads wonderful smell around our kitchen, creating special and beautiful Easter atmosphere in our home.

INGREDIENTS :

FOR DOUGH :

½ cube of fresh yeast

1 package of baking powder

45 g of solid yoghurt

45 ml of oil

¼ tea spoon of salt

½ tea spoon of sugar

165 ml of warm milk

lemon peel

FOR FILLING :

2 packages of vanilla sugar

100 g of nuts

100 g of carob

1 tea spoon of cinnamon

2 big apples or 3 small ones

1 spoon of rum

15 spoons of milk

100 g of sugar

COATING :

4 spoons of water

egg white

sturdy sugar

PREPARATION :

1 . dissolve the yeast in warm milk with sugar …

2 . put flour, baking powder, salt, lemon peel, solid yoghurt and dissolved yeast into a bowl…

3 . stir the ingredients shortly and add oil…

4 . make smooth, soft dough and then form a ball with your hands …

5 . put some flour on the bottom of the bowl, put dough on it and flour it …

6. cover the dough and let it double its size …

7. in the meantime prepare the filling ….

8. peel the apples, and grate them …

9 . put all the ingredients except apples into a bowl and stir them well …

10 . mixture must be homogenous and creamy …

11 . add apples to the mixture and stir well …

12 . then knead the risen dough long and narrow …

13 . fill the dough, leaving some 2 cm of the dough empty on the top to avoid leaking when

rolling …

14 . roll the dough, then cut it into two pieces, from the half, to avoid breaking up …

15 . wind the two pieces of dough one over another gently ….

16 . repeat the same with the second part of the dough …

17 . form a circle to make a wreath, then plait the ends …

18. put baking paper into the baking tray and lay the braided bread into it gently …

19 . if you want to, you can butter a glass jar and put it in the middle of the braided bread to

avoid narrowing of the inner circle during baking …

20. mix egg white and water until white bubbles appear …

21. glaze the braid bread with a brush and sprinkle sturdy sugar on it …

22 . bake the braided bread in the formerly heated oven at 190o C for about 30 – 40 minutes …

23 . take out of the oven and let the Braided Easter Bread cool …

 

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Cakes are baked in different sizes, so to make the cake have a suitable diameter according to your tin, I have put up a chart for calculation.

It means that you can convert cakes to your tin and to your need. You can make calculations from a smaller to bigger cake, as well as from a bigger to smaller one.

 

Calculation:

The chart is read from top to the bottom and from left to right. For example, if you have ingredients for a cake with diameter of 30 cm, and you want to make a cake with diameter of 24 cm, then you have to multiply ingredients from the original recipe with 0.64.

For example, if in a recipe for a cake with diameter of 30 cm, 300 g flour is written, then you calculate:
300 g flour x 0.64 = 192 g flour

If it is written 150 g sugar x 0.64=96 g sugar
If it is written 3 eggs (about 160 g) then it is calculated:
3 eggs x 0.64 = 1.92 eggs

If you weigh eggs (obligatory without shell) and use measuring unit g, then you calculate:
160 g egg x 0.64 = 102,4 g egg
All ingredients are calculated in this way.

 

India is a country known for its various, endless and specific spices.

Spices we add enrich each dish, so when prepared in this way, Indian lentils are delicious and rich in various specific aromas.

INGREDIENTS:

300 g yellow lentils

800 ml of vegetable broth

1 big onion

4 cloves of garlic

1 cm of ginger

3 soup spoons of oil

1 tea spoon of curcuma

1 tea spoon of coriander

1 tea spoon of cumin

1 tea spoon of curry

250 ml. of cocoa milk

1 tea spoon of sugar

1 lemon Salt and pepper

1 tea spoon of chopped chilli (or 1 tea spoon of red hot pepper)

ADD TO YOUR PLATE:

Indian nuts

Chilli

Parsley

PREPARATION:

1. peel onion, garlic and ginger and chop them finely …

2. heat oil in a pot and add finely chopped onion, garlic and ginger and all the spices except salt and pepper…

3. fry for 5 to 8 minutes…

4. add lentils and vegetable broth… lower the temperature to medium to let the lentils simmer …

5. cook for 15-20 minutes…

6. when lentils absorb most of the liquid, add cocoa milk, lemon juice and sugar, add salt and pepper according to your taste …

7. cook for ca. 10 more minutes till lentils get soft …

8. if needed add a little water or cocoa milk …

9. serve hot, add Indian nuts, chilli and parsley into your plate…

 

If you like recipes from my blog, you can subscribe to my YouTube channel for free …

thank you for trusting me your Meri

 

 

Something about me.  I was born in Germany, in a beautiful small town – Radolfzell am Bodensee.  Already as small children my sister and I went to Belgium, where she attended school and I went to kindergarten. However, we didn’t stay long and came back, so I went to kindergarten in  Radolfzell. It was there that I discovered my first great love,  cooking.  In kindergarten we used to get some dough to make pastry and at home my mum would often knead dough for biscuits, so I discovered my love and passion in the kitchen very early. My mum worked as a cook for many years, so I was always surrounded by food and I often went to my mum’s work place, only to see all those cooks working there. We had cookery lessons at school, which  were  waking my curiosity more and more. All those smells, colours,  and  especially flavours – simply incredible. So,  my first love started and it still lives in me, and because of that I want to share my little knowledge with you. Of course,  I didn’t make recipes   I  shoot  and write  for you, I found them in various cookery books, in the Internet and I  modify  some of them.  Only a few more details about me  to finish with this and to start cooking … Several years later we moved to Croatia, where I completed my education. Now my family and I live at the seaside, which is very important to me, because I adore water, either sea, river or lake. We are surrounded by mountains and other forms of natural beauty, so we enjoy each day. I have three children: Gabrijela, Michael and Samanta and not to forget my better half  Siniša. Siniša and my sister are major  culprits  for my shooting and writing this blog, they kept telling me I should start shooting, so it all started and I hope you will like  “my recipes”.

So, off we go to the adventures of discovering various dishes, favours, spices and of course cakes.