Rumanian Easter Bread-Rumanian Recipe

Rumanian Easter Bread ( A Rumanian Recipe )


Yield: 20 servings


1/2 cup milk
1/4 cup water
1 egg
1/4 cup butter or margarine
3 cups bread flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast


3/4 cup granulated sugar
1/2 cup water
2 cups ground pecans
1 cup golden raisins
1 teaspoon finely shredded lemons, rind of
3/4 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk


Add the first 8 ingredients to your bread machine according to manufacturer’s directions. Select dough cycle.
When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10″ x 8″ rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.

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