Paasiaisleipa Finnish Easter Bread Food

PAASIAISLEIPA ( FINNISH EASTER BREAD)

Steps:

• In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt.
• Heat milk, water, and butter until very warm (120º to 130ºF).
• Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe).
• Punch dough down; turn out onto lightly floured surface.
• Knead in dates and almonds.
• Divide dough in half; shape into 2 balls.
• Place in 2 greased 8-inch round cake pans.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 350ºF for 35 to 40 minutes, or until done.
• Remove from pans; cool on wire racks.
• Top with confectioners' sugar frosting, if desired.

GUBANA

Steps:

• For Gubana Dough:.
• In small pan, melt butter with 1/4 C and 3 T milk and 1/2 C and 2 T sugar. Heat to 120 F and set aside to cool.
• In large bowl combine yeast and warm water (105 to 115 F) and let this stand for 5 minutes. Combine yeast/water mixture with warm milk mixture, salt, vanilla, lemon peel, 3 C of the flour. Add the 3 eggs, beating after each addition. Gradually blend in additional 1 3/4 C flour to the mixture.
• Knead dough for about 10 minutes. Turn dough over in a greased bowl, cover and let rise in a warm place until it doubles, about 1 1/2 hours to 2 hours.
• Grease two 2-3 quart baking containers - 8" diameter round aluminum pans with 3" sides.
• Punch dough down and divide in half. Roll each piece to an approximately 18" x 12" rectangle. Spread half of the Gubana filling on each rectangle to within about 2" of each side of the dough. Combine 1 egg and 2 tsp water and brush the edges with the egg and water mixture.
• Starting with a long edge, roll up each rectangle, pinching the ends to keep the filling inside. Shape each one into a spiral , much like a snail shell and carefully place it the prepared pan. Cover and let rise until almost doubled - 45 minutes.
• Brush top of spirals with beaten egg white and poke some holes into the tops. Sprinkle with coarse sugar - about 1/4 C each with bread.
• Bake at 350 F for 25 minutes, then reduce heat to 325 F and bake 25 minutes more until golden. If browning too quickly, reduce time or heat.
• Unmold and cool on rack.
• For Gubana Filling:.
• Toast the nuts in 350 F oven for 10 minutes. Put raisins in large bowl. Put dried fruit and orange peel in freezer for 10 to 15 minutes to harden.
• Combine crumbs, cinnamon, cocoa, sugar in small bowl.
• Divide nuts and crumb mixture in half and using food processor, chop nuts and the crumb mixture. Repeat with remaining nuts and crumb mixture. Add to raisins. Mix in jam, beaten egg, and liquor.

PASCA - ROMANIAN EASTER BREAD

Steps:

• Make the Bread Dough:.
• In a mixing bowl add 1 cup flour, 1 cup warm milk, and 2 tsp of dry yeast and stir to combine. Sprinkle 1/2 cup flour on top and let sit for 10-15 minutes until the mixture increases in volume and the flour on top is cracked looking.
• To the same bowl, add melted butter, oil, egg, sugar, vanilla extract, and salt, and mix until well combined.
• Slowly add the remaining 3 cups of flour while continuing to mix, adding only enough for the dough to clear the sides of the bowl, no more. Adding too much flour will cause the dough to be dry.
• Knead the dough until it is smooth and elastic. If kneading by hand, use only enough flour to keep dough from sticking to hands and surface, being careful not to add too much.
• Place the dough into a lightly oiled bowl, cover, and leave to rise until doubled in volume, about 2 hours. I like to let dough rise in a closed (off) oven.
• Divide the dough into 4 sections.
• Roll one piece into a 10-inch circle and place it in the bottom of a well-buttered 10 inch springform pan.
• Shape the remaining pieces into thin ropes about 2.5 feet long and braid them together.
• Place the braided pieces in the springform pan, braiding the ends together to form a sealed circle.
• Cover and let rise for another 40 minutes.
• Make the Cheese Filling:.
• When is the dough has risen, preheat the oven to 375F and make the cheese filling.
• In a new mixing bowl, whisk together the cheese, eggs, sugar, raisins, vanilla extract, and lemon zest.
• Assemble and Bake:.
• Beat egg with water, and brush the braid with the egg wash.
• Pour the cheese filling into the middle of the braided circle.
• Bake for 15 minute sat 375°F.
• Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes or until the crust is deep brown.
• Turn off the oven and crack open the oven door a little bit. Allow the bread to cool slowly inside the oven.
• Slice and enjoy with a hot cup of tea!