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My Easter

My Easter

May:

Rub the yeast well with 1 lgt of sugar in a cup, then add 2 tablespoons of milk and leave to rise for 10 minutes.

Dough [in the bread machine]:

Flour, salt, sugar, lemon peel, eggs and milk are put in the bread machine and mixed with the raised mayonnaise. When the kneading is finished, remove the dough and add little by little melted butter. The technique used now is folding, we don't knead anymore. When the dough has absorbed all the butter, sprinkle a little flour, cover the bowl with a napkin and heat it to leaven.

Filling:

Mix the yolks with the sugar, add the sour cream and cheese, then add the beaten egg whites with a pinch of salt, and at the end, the raisins and orange peel.

For the chocolate version, melt the chocolate on a steam bath and add it at the end over the cheese mixture together with the cocoa.

Assembly:

In a round shape, lined with baking paper, place the dough in a thin sheet and braided pattern for the edge, then leave to rise again for 20 minutes and then pour the filling in the middle. Grease the dough with the mixture of yolk and milk and shape in the oven at 180C until the dough is nicely browned.


The resurrection of the Lord is one of the most anticipated Christian holidays. On the holy day, the whole family gathers around the table full of traditional dishes. All housewives prepare Easter, red eggs and lamb dishes. In this article we will reveal some tasty Easter recipes, this traditional dish that children love.

But what is the legend of this dish? Well, the Passover refers to the bread that the Jews ate during the Passover feast. It was called "mat" in Hebrew. Later, this simple, unleavened and unfilled bread turned into a very tasty traditional dish, consisting of a cake dough, cottage cheese, raisins and various flavors. Here are some Easter recipes.

1. German Easter

German Easter
  • 50 grams of sugar
  • 250 grams of flour
  • 125 grams of cold butter
  • half a teaspoon of baking powder
  • 50 grams of yogurt
  • an egg
  • salt
  • 150 grams of sugar
  • 750 grams of cottage cheese
  • 200 grams of yogurt with 10% fat
  • five eggs (egg white separated from egg yolk)
  • 100 grams of semolina
  • a tablespoon of vanilla essence
  • a tablespoon of lemon essence
  • salt

The dough for Easter is very easy to prepare in the robot's bowl. There we will add flour, butter, sugar, baking powder and salt. Mix everything very well, and then add the egg, yogurt and continue mixing. After the dough has formed, take it out of the bowl and put it in a tray with a diameter of 23 cm.

It is pressed so as to cover the base and the walls of the tray. After we have lined the tray with dough, we put it in the fridge, and in the meantime we take care of the filling. In the bowl of the robot add the egg whites, salt and beat until you get a hard foam. In another bowl of the robot we add the cottage cheese, yogurt, semolina, sugar, egg yolks and the two essences.

We mix everything very well, and after they are homogenized, we gradually incorporate the egg whites. The filling is ready and we pour it over the crust. Bake Easter eggs in a preheated oven at 150 ° C for about an hour and 20 minutes. Serve cold! Good appetite!

2. Polish Easter

Polish Easter
  • 50 grams of sugar
  • 250 grams of flour
  • 125 grams of cold butter
  • half a teaspoon of baking powder
  • 50 grams of yogurt
  • an egg
  • salt
  • 20 grams of cocoa
  • 150 grams of sugar
  • 750 grams of cottage cheese
  • 200 grams of yogurt with 10% fat
  • five eggs (egg white separated from egg yolk)
  • 100 grams of semolina
  • a tablespoon of vanilla essence
  • a tablespoon of lemon essence
  • salt

The best Easter. In the bowl of the robot add flour, butter, sugar, cocoa, baking powder and salt. Mix everything well, then add the egg, yogurt and mix everything. The dough is ready and divided into three equal parts. Two of them are put in plastic sheets and put in the freezer, and we use the third piece to line the edges of the tray. It is put in the fridge, and in the meantime we take care of the filling.

In the bowl of the robot add the egg whites, salt and beat until you get a hard foam. In another bowl of the robot we add the cottage cheese, yogurt, semolina, sugar, egg yolks and the two essences. We mix everything very well, and after they are homogenized, we gradually incorporate the egg whites. The filling is ready!

Take a piece of dough out of the freezer and grate it, and then line the base of the tray. Pour the filling over the grated dough, and scrape the last piece of dough on top. . Bake Easter eggs in a preheated oven at 150 ° C, also for about an hour and 20 minutes. Serve cold! Good appetite!

3. Easter without dough

Easter without dough
  • four eggs
  • 80 grams of powder sweetener
  • 125 grams of yogurt
  • 50 grams of corn starch
  • 25 grams of gluten
  • grated peel of a lemon
  • half an envelope of baking powder
  • vanilla essence
  • lemon essence

First of all, separate the yolks from the egg whites. In a bowl, mix the egg whites with a little salt until a foam is obtained. In another bowl, mix the yolks together with the sweetener. Top with very well drained skimmed cow's cheese and yogurt.

Mix starch, gluten and baking powder. The composition obtained is added to the bowl in which we have the yolks and we mix everything lightly. In the dough obtained, add the mixed egg whites and mix everything. Then add the grated lemon peel and the two essences. Finally, we will get an airy and fragrant dough. We will use a tray with a diameter of 23 cm that we will line with baking paper.

Add the dough and level well. Place the Easter eggs in the preheated oven at 180 ° C for about 45 minutes. Easter is served cold! Good appetite!


5 Easter recipes, only good to put on the Easter table - Save them, they will be useful

300 g flour
60 ml milk
200 g sugar
2 yolks
200 g butter
25 g of yeast
lemon peel and orange
For the filling:

one kilogram of cottage cheese
2 tablespoons sour cream
2 tablespoons flour
4 eggs
250 g sugar
200 g raisins
2 sachets of vanilla sugar
lemon and orange peel
a pinch of salt
How to prepare Easter with sweet cheese and raisins

In a bowl put flour, make a hole in the middle and add eggs, mayonnaise prepared from yeast, milk and a little sugar and knead by adding all the ingredients. A cake dough is obtained and left to rise near a heat source.

Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.

The dough sheet, after it has risen, is placed in a tray greased with butter. It is formed by hand, on the board a roll twisted to the thickness of a finger and cut in two. The two pieces are stretched with the twister. The first sheet is placed in a tray greased with butter, the cheese composition is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.

Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool at room temperature for a few hours, powder with sugar and serve garnished with mint leaves.

2. Easter recipe without dough Easter ingredients without dough

1 kg of sweet cottage cheese
250 ml sour cream
6 eggs
250 g sugar
6 tablespoons semolina
1-2 sachets of vanilla pudding
1 sachet of baking powder
peel of 1 lemon
5 sachets of vanilla sugar
150 g raisins
How to prepare Easter without dough

For the dough without dough, first mix the cheese with the sugar, the vanilla sugar, the lemon peel, the pudding powder and the baking powder, the sour cream, the semolina, the raisins, the egg yolks and the beaten egg whites.

If the cheese is too soft, semolina can be added.

Wallpaper a round cake shape with baking paper, pour the composition and put in the oven. Leave to bake for about an hour.

Easter without dough is left to cool in the pan, powdered with sugar and cut when it has cooled completely.

3. Easter cream recipe Easter ingredients with sour cream

400-500 g of cake dough (depends, of course, on the size of the tray)
butter for greased form
For the filling

700 g sour cream,
2 tablespoons flour,
3 whole eggs, plus 2 yolks,
200 g sugar
1 pinch of salt,
75 g raisins
flavors to taste: vanilla, grated lemon peel, etc.
1 glass of rum (optional).
EASTER RECIPES. How to prepare Easter with sour cream

Separate the egg whites from the yolks and soak the raisins, preferably in rum (if not, in warm water).

Rub the yolks with the sugar and salt until the composition turns white and creamy. Add flour, sour cream, flavors, stirring constantly, so that the composition is as homogeneous as possible. At the end, add the beaten egg whites, incorporating them as well, with delicate movements from the bottom up.

Spread the dough sheet, fit it in the greased tray, and what is left will be kept for decoration (a string woven around it, possibly a cross in the middle, finally, you know better).

Carefully pour the composition over the dough (to have a little space, as it swells a little), sprinkle the raisins, well drained, and put the tray in the oven heated to the right heat, where it should stay about 1/2 hour (or until browns nicely).

4. Easter recipe with cheese and sour cream Easter ingredients with cheese and sour cream

250 gr flour
150 gr sugar
80 gr butter
1 or
1 yolk
vanilla
1 pinch of salt
flour for kneading
Filling:

600 gr drained cow's cheese
3 eggs
50 gr butter
150 gr sugar
200 gr sour cream
1 tablespoon baking powder
lemon peel
vanilla
powdered sugar for decoration
How to prepare Easter with cheese and sour cream

Mix flour, sugar, soft-boiled egg, egg yolk and salt, knead quickly and obtain a homogeneous dough. We wrap it in freshness foil and let it cool for an hour.

Meanwhile, prepare the filling: Separate the eggs, beat the egg whites, mix the butter with the sugar very well, add the egg yolks, then add the cottage cheese and baking powder. Grate the peel of a lemon, add enough vanilla (3 sachets, or essence).

Gently insert the egg whites, stirring from the bottom up carefully.

We put two thirds of the dough at the base, then we level the cheese nicely on top and we place the rest of the dough on the edges (we divide the remaining dough into two pieces, one bigger and one smaller. From the small part we make the cross,

From the large part we make the braid on the edges, braiding the cords, this operation requires patience, the shell being tender and breaking very easily.

5. Moldovan Easter recipe Moldovan Easter ingredients

2 cups of flour
a cup of sugar
a cup of milk
a tablespoon of yeast
200 g butter,
500 g of cottage cheese
6 eggs, 100 g raisins
grated peel of a lemon
2 teaspoons of rum essence
salt.
Moldovan Easter preparation method

In a deep bowl, pour a cup and a half of flour, making a hole in the middle by hand. Dissolve the yeast in a little warm milk, then knead with the remaining flour and a tablespoon of sugar.

The mayonnaise thus obtained is poured over the flour, in the depth made, then the rest of the milk is added in which two spoons of sugar have been dissolved, as well as two of the yolks, rubbed with a little salt. After kneading for about half an hour, cover and leave in a warm place, raised.

Then, knead a little and put aside a piece as big as a walnut, and the rest is cut into three equal parts, which stretch with the rolling pin, forming three circles of the same size, keeping another piece of dough aside. .

Beat three whole eggs in a whisk, then add the rest of the sugar, the raisins previously soaked in cold water, the cheese drained well, half the amount of butter, rubbed the foam, and the lemon peel. Homogenize the composition and divide it into two equal parts, with which the pieces of dough are glued together.

The preserved piece is spread in a roll that is cut in two, sticking over the top sheet, in the shape of a cross.

Whisk the remaining two egg whites and grease the dough on the surface with them, then put it in a round shape, greased with preheated butter, which is placed in the oven, where it is left, at the right heat, for about 45 minutes or at most an hour, until well cooked.


My Easter

I'm telling you now how I celebrated Easter 2 years ago, so in 2003 under my mother's supervision.
Dough:
-500 grams of flour
-3 eggs
-a half teaspoon of salt
-20 grams of brewer's yeast dissolved in a teaspoon of sugar
-100 grams of sugar
-100 ml of cold melted butter
-100 ml milk
-a half glass of rum or rum essence.

Attached images

# 2 Adriana Nicoleta

Attached images

# 3 Adriana Nicoleta

Attached images

# 4 Adriana Nicoleta

Cheese filling
-400 grams of fresh cottage cheese
-100 grams of sugar
-3 eggs
-2 tablespoons flour
-a handful of rum soaked raisins
-a sachet of vanilla.
Mix everything.

EASTER WITH CREAM AND EASTER WITH CHOCOLATE

Chocolate filling
-200 ml of sm�nt�nă
-2 eggs
-2 tablespoons flour
-400 grams of chocolate
Mix the chocolate-free ingredients over low heat until the cream hardens and then remove from the heat and add the chocolate pieces.

Divide the dough into two and make two discs that are put into two round shapes, put the filling in the middle and turn the edges. Grease with beaten egg and bake in the oven at 180 ° C for about an hour.

Attached images

# 5 Adriana Nicoleta

Attached images

# 6 Adriana Nicoleta

Attached images

# 7 Bolognese in Cluj

# 8 Adriana Nicoleta

Ioi, you would be the third person I know who doesn't like chocolate, but doesn't like Easter with chocolate or chocolate?
I'm just going to Cioccolato next Saturday
Do you want to make Easter with rice?

# 9 aldaesme

Yes, yes. not with chocolate. Not that I don't like chocolate, I don't like the combination of leavened dough with chocolate, therefore I don't like the following chocolate bread, chocolate croissants, chocolate tarts (here the tart dough is leavened dough).

And because I'm a fan of cheese and pascutza, I put at least 1kg of cheese in a bowl of dough. Otherwise I do the same for Easter. I just don't make special dough for it, in that sense. I leave two pieces of dough from the cakes for two pastries, as if these are all done at once.

# 10 Bolognese in Cluj

Yes, yes. not with chocolate. Not that I don't like chocolate, I don't like the combination of leavened dough with chocolate, therefore I don't like the following chocolate bread, chocolate croissants, chocolate tarts (here the tart dough is leavened dough).

so do I. chocolate is good with other doughs (puff pastry, tender).
I make Easter with sour cream filling. I'm sorry! I also didn't dare with Greek yogurt. But I think I'll mix it with mascarpone and try it that way.

# 11 T Irina 21734

# 12 angelic

# 13 Bolognese in Cluj

# 14 aldaesme

Bolo dear,
try to make (obviously if you like fresh cow's cheese) the one with Adriana's cheese, I guarantee you and I swear on red that you will like it very much (if I still know how the Transylvanian tastes are). The more cheese you put, the more you will like it

And now I feel sorry for my dear Italians, for the acute lack of sour cream in that country. Oh girls, take a look at us, although I think the Swiss have to be too.
There is a good supeeer cream here, in Romania it is not so good in trade, it is really comparable to the one that my grandmother made from the milk from Joiana, Stelutza and Matzuca. If you find Luxalait products (this is a company from Luxembourg, then look for sour cream)

and look for you I found this

not a big deal but if you have a road there. maybe you choose cream too, although I don't really know what I'm talking about here, I have no idea if Panna Acida is really what you're looking for

# 15 omide

EASTER WITH CHEESE
EASTER WITH CREAM
EASTER WITH CHOCOLATE

Adriana, we are looking forward to putting the recipes and Easter pictures because I am from Moldova and I hope for something similar to the ones at home ... because this year I will try to do it for the first time. When I saw the pictures I immediately remembered the ones from home, so I will try & # 33

In my family, my grandmother was the one who provided us with Easter and Christmas with cakes and Easter, but unfortunately she hasn't been with us for several months. And we don't even know exactly what recipe she used for them because she made them from memory. . Now that Grandma is gone, it seems to me that the best way to be with her is to try to do what she did, and to hope that I will succeed as well in the end. Don't be upset that I also put a picture of Easter and last year's grandmother's cakes (when I was home for Easter) - from left to right, cheese, sour cream, cocoa, plus cakes. I hope to be able to find the taste.

ps, I enlarged the picture a little more because nothing was understood, so Easter and Grandma's cakes:

Attached images

# 16 Bolognese in Cluj

Bolo dear,
try to make (obviously if you like fresh cow's cheese) the one with Adriana's cheese, I guarantee you and I swear on red that you will like it very much (if I still know how the Transylvanian tastes are). The more cheese you put, the more you will like it

And now I feel sorry for my dear Italians, for the acute lack of sour cream in that country. Oh girls, take a look at us, although I think the Swiss have to be too.
There is a good supeeer cream here, in Romania it is not so good in trade, it is really comparable to the one that my grandmother made from the milk from Joiana, Stelutza and Matzuca. If you find Luxalait products (this is a Luxembourg company, then look for sour cream)

and look for you I found this

not a big deal but if you have a road there. maybe you choose cream too, although I don't really know what I'm talking about here, I have no idea if Panna Acida is really what you're looking for


My Easter

I'm telling you now how I celebrated Easter 2 years ago, so in 2003 under my mother's supervision.
Dough:
-500 grams of flour
-3 eggs
-a half teaspoon of salt
-20 grams of brewer's yeast dissolved in a teaspoon of sugar
-100 grams of sugar
-100 ml of cold melted butter
-100 ml milk
-a half glass of rum or rum essence.

Attached images

# 2 Adriana Nicoleta

Attached images

# 3 Adriana Nicoleta

Attached images

# 4 Adriana Nicoleta

Cheese filling
-400 grams of fresh cottage cheese
-100 grams of sugar
-3 eggs
-2 tablespoons flour
-a handful of rum soaked raisins
-a sachet of vanilla.
Mix everything.

EASTER WITH CREAM AND EASTER WITH CHOCOLATE

Chocolate filling
-200 ml of sm�nt�nă
-2 eggs
-2 tablespoons flour
-400 grams of chocolate
Mix the chocolate-free ingredients over low heat until the cream hardens and then remove from the heat and add the chocolate pieces.

Divide the dough into two and make two discs that are put into two round shapes, put the filling in the middle and turn the edges. Grease with beaten egg and bake in the oven at 180 ° C for about an hour.

Attached images

# 5 Adriana Nicoleta

Attached images

# 6 Adriana Nicoleta

Attached images

# 7 Bolognese in Cluj

# 8 Adriana Nicoleta

Ioi, would you be the third person I know who doesn't like chocolate, but doesn't like Easter with chocolate or chocolate?
I'm just going to Cioccolato next Saturday
Do you want to make Easter with rice?

# 9 aldaesme

Yes, yes. not with chocolate. Not that I don't like chocolate, I don't like the combination of leavened dough with chocolate, therefore I don't like the following chocolate bread, chocolate croissants, chocolate tarts (here the tart dough is leavened dough).

And because I'm a fan of cheese and pascutza, I put at least 1kg of cheese in a bowl of dough. Otherwise I do the same for Easter. I just don't make special dough for it, in that sense. I leave two pieces of dough from the cakes for two pastries, as if these are all done at once.

# 10 Bolognese in Cluj

Yes, yes. not with chocolate. Not that I don't like chocolate, I don't like the combination of leavened dough with chocolate, therefore I don't like the following chocolate bread, chocolate croissants, chocolate tarts (here the tart dough is leavened dough).

so do I. chocolate is good with other doughs (puff pastry, tender).
I make Easter with sour cream filling. I'm sorry! I also didn't dare with Greek yogurt. But I think I'll mix it with mascarpone and try it that way.

# 11 T Irina 21734

# 12 angelic

# 13 Bolognese in Cluj

# 14 aldaesme

Bolo dear,
try to make (obviously if you like fresh cow's cheese) the one with Adriana's cheese, I guarantee you and I swear on red that you will like it very much (if I still know how the Transylvanian tastes are). The more cheese you put, the more you will like it

And now I feel sorry for my dear Italians, for the acute lack of sour cream in that country. Oh girls, take a look at us, although I think the Swiss have to be too.
There is a good supeeer cream here, in Romania it is not so good in trade, it is really comparable to the one that my grandmother made from the milk from Joiana, Stelutza and Matzuca. If you find Luxalait products (this is a Luxembourg company, then look for sour cream)

and look for you I found this

not a big deal but if you have a road there. maybe you can choose cream too, although I don't really know what I'm talking about here, I have no idea if Panna Acida is really what you're looking for

# 15 omide

EASTER WITH CHEESE
EASTER WITH CREAM
EASTER WITH CHOCOLATE

Adriana, we are looking forward to putting the recipes and Easter pictures because I am from Moldova and I hope for something similar to the ones at home ... because this year I will try to do it for the first time. When I saw the pictures I immediately remembered the ones from home, so I will try & # 33

In my family, my grandmother was the one who provided us with Easter and Christmas with cakes and Easter, but unfortunately she hasn't been with us for several months. And we don't even know exactly what recipe she used for them because she made them from memory. . Now that Grandma is gone, it seems to me that the best way to be with her is to try to do what she did, and to hope that I will succeed as well in the end. Don't be upset that I also put a picture of Easter and last year's grandmother's cakes (when I was home for Easter) - from left to right, cheese, sour cream, cocoa, plus cakes. I hope to be able to find the taste.

ps, I enlarged the picture a little more because nothing was understood, so Easter and Grandma's cakes:

Attached images

# 16 Bolognese in Cluj

Bolo dear,
try to make (obviously if you like fresh cow's cheese) the one with Adriana's cheese, I guarantee you and I swear on red that you will like it very much (if I still know how the Transylvanian tastes are). The more cheese you put, the more you will like it

And now I feel sorry for my dear Italians, for the acute lack of sour cream in that country. Oh girls, take a look at us, although I think the Swiss have to be too.
There is a good supeeer cream here, in Romania it is not so good in trade, it is really comparable to the one that my grandmother made from the milk from Joiana, Stelutza and Matzuca. If you find Luxalait products (this is a Luxembourg company, then look for sour cream)

and look for you I found this

not a big deal but if you have a road there. maybe you choose cream too, although I don't really know what I'm talking about here, I have no idea if Panna Acida is really what you're looking for


Easter ingredients with sour cream:

(for a round tray with a diameter of 24 cm.)
it took:

  • 250 grams of flour (+ 2-3 tablespoons, the amount of flour differs depending on the quality of the flour)
  • 2 yolks
  • 90 ml. of milk
  • 10 grams of fresh yeast
  • peel from 1/2 lemon
  • peel from 1/2 orange
  • 1 pinch of salt
  • 65 grams of butter
  • 50 grams of sugar
  • optional, rum, vanilla essence, etc.
  • in addition: 1 yolk for. about Easter
  • 250 grams of sour cream
  • 50 grams of flour
  • 100 grams of sugar
  • 3 yolks
  • 2 egg whites
  • 1 pinch of salt
  • to taste: vanilla, lemon peel, raisins, candied orange peel, etc.

Preparing Easter with sour cream:

The dough is the same as that of my cake that I successfully prepare on all occasions: rub the yeast well in a bowl with the sugar, until it liquefies, dilutes with warm milk (maximum 40 degrees) and set aside. Rub the yolks well with salt then dilute with milk with activated yeast. Knead well a flour dough, milk with yolks, 50 grams of melted butter and flavors (can be kneaded manually or by machine, for more details click on the link to the cake recipe).

Place the dough in a bowl greased with a little oil, cover with cling film and let it rise in a warm place, away from drafts, until it doubles in volume (picture 1). The dough is divided into 2 equal parts, from one of which there is a sheet the size of a tray, no thicker than 1 cm., Which is placed in a tray well greased with butter. Stop a small part of the remaining dough and from the rest of the dough form a string twisted in 2 that is placed around the shape (picture 2). Grease the dough well with the rest of the melted butter. From the preserved dough, form two long rolls, which are folded in 2 in the middle and twisted twice (picture 3). The free ends of the two strings twist together, forming the cross that will be placed in the middle of the form, over the filling (picture 4).For the filling: in a large bowl, rub the yolks with the sugar, add the sour cream and flavors (vanilla, lemon peel) and mix well. Separately, beat the egg whites with a pinch of salt powder, then add the yolks together with the flour.Homogenize the filling well with a spatula, with movements from the bottom of the bowl to the surface. Pour the filling into the form, over the dough, add the cross in the middle and grease the dough with beaten egg yolk with a drop of cold water.Bake in the preheated oven at 180 degrees Celsius, for about 45 minutes, until the dough is baked and the filling has a creamy consistency. Radu Anton Roman indicates in his recipe the baking time of 30 minutes, after which my Easter looks very good, as seen in the following image:& # 8230but unfortunately, the filling was still liquid. So I covered the tray with a damp sheet of baking paper and baked it for another 20 minutes.

Allow the Easter to cool in the form, then place on a plate and serve. If, like me, you have never tasted Easter with sour cream before, you will be amazed by its finesse and the exceptional taste of the cream that forms.


How to make Easter with shaped cheese? How to make the braided edge and the cross of dough?

I took the leavened dough out of the bowl (on the lightly floured work table) and kneaded it lightly for 30 seconds. I weighed it: approx. 650 g of dough. It is very important to know this because we will have to divide it into 3 (unequal) parts: 250 g for the base, 300 g for the woven border and another 100 g for the cross above.

  • Base part (250 g) I stretched it into a disc with a diameter of approx. 28 cm. My shape is 24 cm in diameter so the base sheet will climb on its walls (about 2 cm).
  • From the piece of 300 g of dough for the border I made 2 long simple (cylindrical) strings with a length of approx. 60-70 cm each that we twisted together.
  • From the last 100 g of dough I shaped the cross for Easter. From 70 g of dough I made a long twisted string of approx. 20 cm and from the remaining 30 g one of about 10 cm (arms of the cross). You can also make a large cross with equal arms (you can see that we made both models).

I wallpapered the bottom of the form with baking paper (in my case 2 shapes 24 cm in diameter, with removable walls). If you use a saucepan then it must be wallpapered on the walls with baking paper. You can also use 26 cm diameter shapes, but the Easter will come out a little flatter.

I then put the dough disk for the base and made sure that its edges go up about 2-3 cm on the walls of the form. Then I placed the woven wreath (border) and arranged it so that it would stick well to the edge of the form and to the dough base.


  1. In a large bowl, gradually add the ingredients and mix well with a mixer, set at medium speed, to homogenize the composition.
  2. Pour everything into an yena bowl (of course, if you don't have one, you can easily use the tray, which you usually make sweets and which doesn't stick)
  3. Put in the oven.

Important note: the dough will rise, so do not fill the bowl up or try to use one with thicker walls.

Photo sources: Youtube, stock

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