Russian & Ukrainian Easter eggs
We really like the blog Natasha’s Kitchen for tips on colouring Easter eggs in the Russian and Ukrainian style. Her easy instructions make it look so fun and simple. Just follow the link and learn how to colour eggs using the skin of boiled onions.
We also recommend this recipe for Ukrainian/Russian Easter bread (called “kulich”) from the pages of Russianseason, another food blog operated by a mother/daughter and they know how to cook! This is one of the best recipes we’ve found.
* This will make 3 medium-sized Kulichi (13cm height, 9cm diameter).
4 1/4 cup (500 grams) wheat flour
3/4 cup (170 grams) sugar
4 tbsps (40 grams) fresh yeast
1/2 cup (120ml) milk, lukewarm
1/2 cup (120ml) cream
1/2 cup (120 grams butter), room temperature
2 egg yolks
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cardamom
A tiny pinch of ground cloves
A small bag of vanilla sugar
1/2 cup (50 grams) golden raisins
3/4 cup (150 grams) dried apricots
1/2 cup (75 grams) almonds
2 egg whites, chilled
1 cup (125 grams) powder sugar
1 tsp lemon juice
1/2 cup (75 grams) diced roasted walnuts
Combine yeast, milk, cream, and 1/3 of the flour. Cover the dough and let it rise (it will rise quickly, in about half an hour).
In the meantime, blend egg yolks, sugar, vanilla, and butter until pale and smooth.
When the first dough has risen (you will notice some bubbles and cracks on the surface), add in salt, the egg yolk and butter mix, and spice. Mix together and add in the remaining flour. Knead the dough until it is smooth and doesn’t stick to the hands.
Cover the dough and leave it to rise in a warm place. It might take 2 to 4 hours, depending on temperature and ingredients.
When the second dough has risen, add in diced apricots, raisins, and peeled almonds (scald them so that the skins will come off easily).
Grease tall cylinder-shaped baking forms with butter and place the dough into the prepared forms. The dough should take about only ½ of the space in the form as it will rise significantly. Leave the dough in the molds to rise for about 15 minutes.
Bake at a low heat for an hour (325 F).
Learn how to colour eggs with complex, yet amazing simple, designs by following this link: http://warnet.ws/news/44897
Russian Easter tips to get the most from your Russian Easter experience:
– Fast (no meat, no dairy, no alcohol) for the 40 days prior to Easter.
– Assemble a basket of food to take to church blessing by the priest. Most baskets include items which were forbidden during the fast, bread, cheese and a bottle of wine.
– Attend the “Paskha” (Greek word for Easter) service at an Orthodox Church. This service begins on the Saturday night before Easter and continues several hours past midnight.