What is being served on Easter in England and Greece?
Easter recipesPhoto: ShutterstockANGLIYA: CROSS BAPSHistory of English cross buns, literally - hot cross buns, has more than 250 years. Initially, they were handed out to impoverished Catholic monks. But Protestant England considered such “actions” dangerous and allowed baking puff buns with a cross on the top just for special reasons, namely, at Christmas and Easter. Since then, this sweet pastry in the UK is made to eat on Good Friday for breakfast. And certainly in the form of heat, in spite of all nutritionists. In addition to excellent taste, spicy cross buns are endowed with mystical properties. According to the legend, being dried in the oven, such a bun can be stored for a whole year, saving the house from fires. RECEPT Sieve 4 cups of flour in a large bowl. Add 4 tbsp. l grated frozen butter and fingertips rub it well with flour. Add 1 tsp. dry yeast, a tablespoon of cinnamon, a large pinch of ground nutmeg and a glass of any crushed dried fruit. If you choose a raisin, pre-fill it with brandy, and when it swells a little, roll in flour. Mix everything well. In a separate bowl, beat two eggs and a glass of milk and pour into a bowl of flour. Knead the dough, roll a ball out of it, and cover with a towel and leave in a warm place for an hour. From the resulting dough, form round buns. Make cross-shaped cuts from above and using a pastry bag, fill them with a mixture of 2 tbsp. l flour and 5 tbsp. l water. Send to the oven, heated to 200 degrees, for about 25 minutes. GRACE: TSUREKI Unlike the English version, Greek Easter bread is eaten on Sunday. Traditionally, it has the shape of a pigtail and performs two functions at once - not only the main festive treat, but also a kind of container for painted Easter eggs. In this case, the Tsurek can be both elongated in length and round, similar to the Russian loaf. Whatever it was, and before baking, this sweet bread is sure to be smeared with a whipped yolk, and its surface will shine with a beautiful glossy shine. l flour with 3 tbsp. l warm milk, add a teaspoon of dry yeast and a pinch of fine sugar. Leave for an hour in a warm place. In a large bowl, combine half a cup of warm milk, 2 tbsp. l sugar, one egg and 50 g of melted butter in a microwave. Add 3 tbsp. l almond flour, the contents of a single vanilla pod and mix everything well. Combine this mass with brew and two cups of flour and knead the elastic, obedient dough. Roll it into a ball, cover with a towel and leave in a warm place until the ball doubles. Divide the dough into two parts, roll each into a sausage and make a dense braid. Cover with a towel and leave the dough alone for half an hour. After that, coat the chicken with a whipped yolk, sprinkle with almond petals and send to the oven heated to 200 degrees for about 30 minutes. Check the readiness of a thin wooden skewer.
