Do you celebrate Easter at all?
In the Christian calendar, Easter is one of the most important events. It’s the time for many devout people to celebrate the death and resurrection of Jesus.
But on top of that, Easter marks the beginning of spring and the time of traditional dishes and of course copious meals with the family.
Traditionally, only green food is served on Holy Thursday, on Good Friday you will see fish on the plates and Holy Saturday is the time to start baking: all kinds of pastry is created in the kitchen, one more delicious than the other. Lenten season is over and so it’s time to get the ingredients, hit the kitchen and start experimenting.
How about trying something new? Start mixing your grandmother´s well-tried recipes with some luxurious spices from Afghanistan: let’s bake “Hefezopf” a typical German yeast pastry.
0,2 g Conflictfood-Safran, strings
¼ l lukewarm milk
20 g fresh yeast
70 g sugar
1 pinch salt
500 g flour
80 g soft butter
1 knife point vanilla pulp
2-3 tablespoons coarse sugar
Time: 3 hours (incl. rest and baking hours)
Soak the saffron in strings in 20 ml of hot water.
Give milk and sugar into a bowl, add the yeast and stir until smooth.
Put flour, 1 egg, vanilla pulp, salt and saffron water to the dough and use the dough hook of the mixer on a low setting to mix the dough.
Add the butter and continue mixing on a high setting until the dough has turned into a smooth paste.
Cover the dough with a kitchen towel and let it rest in a warm environment.
After one hour, quickly knead the dough on a with flour covered working space and the leave it under the kitchen towel for another 20 minutes.
Spread liquid butter on a baking tray and follow with dusting some flour on top.
Knead the dough another time, separate it into 3 equal parts, form strings and then braid a plat – the typical shape of this traditional dish. Put it on the baking tray and leave it for 40 minutes, covered under the towel, in a warm space.
Whisk 1 egg, spread it on the plat and continue to apply the coarse sugar. Now it’s ready for the oven! Let it bake at 180°C on a middle stage for about 25 minutes until its colour turned into gold-brown. Remove the plat from the oven and let it cool down.
You can now enjoy with or without butter, or even some jam.