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Easter traditional Greek food

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Easter lamp

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It's necessary:
• 250 g butter
• 450 g flour
• 100 g sugar
• 1 vanilla sugar
• 1 egg
• 1 egg yolk
• 1/3 pack of baking powder
Also needed:
• fondant in various colors (recipe for fondant)
• cutters
• apricot jam

Mix the butter, sugar, vanilla sugar, egg yolk. Add the flour mixed with baking powder and hands knead the dough. Prepared dough wrap in foil and left in the fridge for 1 h.
On a floured desktop dough stretched by 1/2 cm, then the cutters in the shape of an egg and a rabbit cut the dough. Agree on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 ° C for 13-14 minutes. Cookies allow to a little cool in the baking pan and then transfer them to a wire that is totally cool.
Each cookie smear jam. The best way to do it with a brush with which otherwise icing test, etc. Fondan stretched thin and the same cutters cut eggs and bunnies.
Eggs decorate flowers and other patterns, if desired, a Zekam add eyes and a mustache. In preparing and decorating these cookies sure to include the children.
Note: If you do not have these cleavers, let's say you have a round-up of the sheet, press one end of the cutter and you can get egg-shaped cutter.

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Pastiera napoletana

Ingredients for a "roll" of 28 cm in diameter

For the stuffing

500 g of fresh ricotta 500 g of cooked grain 500 g of sugar 4 whole fresh eggs at room temperature Only 4 egg yolks 1 lemon zest 5 g of vanilla 50 g of candied 5 drops of essence of orange flower About 100 cl of milk

For the pastry

500 g flour 00 200 g of lard 150 g of sugar 2 eggs 50 cl of water a pinch of salt

Method

Put in a saucepan the wheat with milk, pork fat (lard) and a twist of lemon and a pinch of salt.

Let the fire at least 15 minutes. As soon begins "pippitiare" off and let it cool.

Prepare the pastry, cover with a cloth (but also goes well the transparent film) and let it rest in the fridge.

With a whisk sugar mixed with ricotta cheese and then add the eggs one at a time.

When the grain has cooled, add the whole by adding vanilla, the essence of orange blossom and candied fruit diced.

Roll out the pastry into the pan and pour the mixture with a wooden spoon to the brim

With the pastry make the classic strips of pastiera incrociatele and over the filling.

Bake Pastiera in a preheated oven at 180 degrees for about 1 hour.

Some kiln might take a little 'more time and then let it cook until golden

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  Snejina, Bulgaria                                 Easter Egg Bread    TOTAL TIME:              Prep: 55 min. + rising               Bake: 25 min. + cooling       MAKES: 16 servings Ingredients             1/2 cup sugar 2 packages (1/4 ounce each) active dry yeast 1 to 2 teaspoons ground cardamom 1 teaspoon salt 6 to 6-1/2 cups all-purpose flour 1-1/2 cups whole milk 6 tablespoons butter, cubed 4 large eggs 3 to 6 hard-cooked large eggs, unpeeled Assorted food coloring Canola oil 2 tablespoons water Add to Shopping List Nutritional Facts 1 slice: 281 calories,  8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate (8 g sugars, 1 g fiber), 9 g protein. Directions In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).

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  Snejina, Bulgaria                                 Easter Egg Bread    TOTAL TIME:              Prep: 55 min. + rising               Bake: 25 min. + cooling       MAKES: 16 servings Ingredients             1/2 cup sugar 2 packages (1/4 ounce each) active dry yeast 1 to 2 teaspoons ground cardamom 1 teaspoon salt 6 to 6-1/2 cups all-purpose flour 1-1/2 cups whole milk 6 tablespoons butter, cubed 4 large eggs 3 to 6 hard-cooked large eggs, unpeeled Assorted food coloring Canola oil 2 tablespoons water Add to Shopping List Nutritional Facts 1 slice: 281 calories,  8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate (8 g sugars, 1 g fiber), 9 g protein. Directions In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes. Meanwhile, dye hard-cooked eggs with food coloring following package directions. Let stand until completely dry. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).