The tradition of baking round bread has deep historical roots dating back to pagan times: the circle symbolized the sun for ancient Slavs and was an essential part of spring celebrations. The adoption of Christianity infused this folk tradition with religious significance—Easter bread became a representation of the Resurrection of Christ, and its shape was thereafter interpreted as a symbol of eternity. A custom associated with Easter bread is its blessing. On Holy Saturday, the prepared Easter breads, along with other festive dishes, are taken to church for blessing, and after the morning service celebrating the Resurrection of Christ, it is customary to break the fast with the blessed breads and ritual eggs. It is believed that the first piece of Easter bread eaten on Easter Sunday brings good luck to the faithful. Sharing Easter bread with family and friends is encouraged, as this baked good symbolizes love and unity.
Ingredients for the dough: flour – 500 g; milk – 100 ml; eggs – 2; butter – 100 g; sour cream (25%) – 100 g; sugar – 200 g; yeast – 25 g; raisins – 60 g; candied fruit or cranberries – 70 g; vegetable oil – 3 tablespoons; turmeric – ½ teaspoon; salt – ½ teaspoon.
Ingredients for the glaze: gelatin – ½ teaspoon; lemon juice – ½ teaspoon; powdered sugar – 100 g.
Preparing the Dough Starter
Dissolve the yeast in warm milk, add a tablespoon of sugar, and mix well.
Add 3 tablespoons of flour to the yeast mixture. Stir and let it sit for 20 minutes.
Beat the eggs with sugar, salt, and vanilla until frothy. Add the softened butter, sour cream, and turmeric. Mix everything thoroughly, combine it with the yeast mixture, and stir again.
Add the liquid ingredients to the flour and mix until the flour is fully absorbed. Knead the dough by hand on a floured surface. Drizzle the dough with vegetable oil and continue kneading. Place the dough in an oiled bowl, cover it with plastic wrap, and set it in a warm place.
Preparing for Baking
Once the dough has doubled in size, stretch it out into a flat layer, add the raisins, candied fruit, and cranberries, and knead again.
Divide the dough into molds and leave it in a draft-free area until it rises again. Overall, the dough will need about 40 minutes to rise.
Baking and Decorating
Place the molds in an oven preheated to 180°C (350°F) and bake the breads until done. To check for doneness, insert a toothpick or matchstick into the dough; it should come out dry.
To prepare the glaze for the top of the breads, start by dissolving the dry gelatin (from a packet) in 1 tablespoon of water and let it swell.
Mix the swollen gelatin with 1 tablespoon of sugar, lemon juice, and 2 tablespoons of water. Heat the mixture over low heat. Stirring, bring it to a boil, remove from heat, and drizzle the sweet and sour lemon syrup over the breads.
Life Hack
At room temperature, Easter bread can be stored for 3–4 days (avoid direct sunlight and drafts). To extend its freshness, wrap the bread in a towel or parchment paper. Store the bread in a cool place, but not in the refrigerator, where it will quickly become stale. However, you can freeze Easter bread. To do this, let it cool completely and wrap it tightly in foil or plastic wrap. In the freezer, the bread can last up to 3 months. Thaw it at room temperature.