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Traditional Easter

Traditional Easter

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First of all I kneaded the dough.

In a large bowl I sifted the flour and mixed it with the dry yeast. Separately, in another bowl, I mixed the cheese with the rest of the ingredients.

I dug a hole in the flour in the other bowl and poured the maglavais into it.

I kneaded until I got a dense and elastic crust. I let it rise for about 45 minutes in a warm place.

While the dough leavened, I took care of the filling.

I separated the eggs. I put the egg whites aside.

In a large bowl, I mixed the cheese with the rest of the ingredients, obtaining a cream of fine and flavored cheese.

After the dough has risen, beat the egg whites until they foam hard and incorporate it lightly into the cream cheese.

I divided the leavened dough into 3 equal parts. I stretched out one side and placed it on the bottom of the tray. I knitted the other two pieces of dough and made the edge of the dough.

I put the cheese filling in the pasca, then carefully greased it with a beaten egg. I let it rise for another 15 minutes while I turned on the oven.

I baked it for 20 minutes at 170 degrees, then I raised the oven temperature to 180 degrees and left it for about 10 minutes.

It is a moist Easter, with an enticing smell and taste. It is appreciated by everyone for not being dry / dry.

Easter with light and peace in the soul!

(1) We prepare the dough sweet bread according to the ingredients and steps in the recipe here. From the ingredients for the cake recipe results about 2kg of dough. After it leavened, we took 670g of dough for our Easter from this dough.

You can knead only 1/3 of the dough directly, but who makes Easter and doesn't make Easter cake? From the rest of the dough you can make 2 more cakes.

I divided this dough into 2 pieces, one of 270g for the base, and the other of 400g to form the edge of the dough that will hold the cheese filling.

(2) We prepare a round cake tray that we line with baking paper both on the base and on the side, to make sure that the Easter will come out nicely out of shape, without sticking.

On the lightly greased worktop, spread the dough that will cover the base of the tray and put it in the pan. We divide the other piece of dough into 16-18 pieces of dough, of approximately 23-25g each, which we give a round shape and we start to form the border, placing them on the edge of the tray, over the base of the dough.

(3) Grease the easter border with egg and leave it for 20-30 minutes at room temperature covered with a kitchen towel. Meanwhile, prepare the cheese filling.

(4) In a bowl, mix the fresh cheese with the eggs and sugar with a fork. Then add the cream. I used the blender in this step to obtain a creamier composition, considering that the fresh cow's cheese can remain granulated through the composition.

Add the semolina, lemon peel, lemon juice and vanilla and mix them into the composition. At the end we incorporate the raisins.

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1 kilogram of sweet cheese
8 eggs
a cup of sugar
2 tablespoons semolina
a bag of raisins
vanilla essence

Separate the egg whites from the yolks. Beat the yolks, two egg whites and half a teaspoon of salt. Add the sugar in the rain and beat the eggs until the sugar melts.

In a cup of warm milk, dissolve the yeast cube.

In a bowl, put flour, make a hole in the middle and put the yeast. Let the yeast rest for 5 minutes. Then I poured over the flour the beaten eggs with sugar and milk, the vanilla sugar and the lemon peel. We're starting to knead. Gradually, continuing to knead, add the oil. The dough is ready when it starts to make air bubbles. The hull must have an elastic consistency, easy to handle.

Let the dough rise in a warm place, away from drafts. During this time, I was preparing sweet cheese filling for Moldovan Easter.

Mix the sweet cheese with the eggs plus the two remaining egg whites and the sugar. If the cheese is too soft and the composition seems too watery, you can add 2 tablespoons of semolina.

We leave the raisins to hydrate in rum essence or in lukewarm water.

When the filling composition is ready, add the raisins and vanilla essence and mix carefully to incorporate them.

Divide the Easter dough into four parts. We spread one of them on a sheet of pie and place it carefully on the bottom of the tray lined with flour. Another part we divide in two and make rolls, then we twist them (we weave them in two) and we place them on the walls of the tray.

Let the dough sit in the pan and, when it has doubled in volume, add the sweet cheese filling.

We insert the tray with Moldovan Easter with sweet cheese in the preheated oven. Set the temperature to medium intensity and leave it to bake in the oven for about 40 minutes, until the dough is well done and the filling is browned. You can check if the filling has baked with a toothpick.

Traditional Easter - Recipes

It is usually prepared on the eve of the Resurrection, the traditional recipe being similar to that of the cake.

Ingredients for the dough:

  • 450g f & # 259in & # 259
  • 2 or & # 259
  • 60 ml milk
  • 150g zah & # 259r
  • 250g melted butter and cooled to room temperature
  • 25g (1 cube) fresh yeast & # 259
  • peel & # 259 de l & # 259m & acircie
  • 2 sachets of vanilla
  • 1 essence of vanilla
  • 1 g & # 259lbenu & # 537

Put the flour in a large bowl and in the middle make a hole in the middle and pour the mayonnaise made of sugar, yeast and hot milk. Add vanilla, eggs, melted butter and peel. Then knead the dough like the one for the cake until it becomes fluffy and it comes off easily from the walls of the bowl. Leave to rise for about 45 minutes, turning it into a heat source.

Ingredients for cream & # 259:

  • 1kg br & acircnz & # 259 cream & # 259 cow
  • 2 tablespoons of sour cream
  • 2 tablespoons flour and flour
  • 4 or & # 259
  • 150g sugar
  • 1 essence of vanilla
  • raisins (& icircnmuiate & icircn prealabil & icircn ap & # 259 cu rom)

In another bowl, mix all the ingredients for the cream.

Divide the dough, which in the meantime has doubled its volume. Wallpaper a cake shape with a diameter of 24 cm with butter and make a sheet of flour from the dough and wallpaper the shape of the cake with it, so that the dough is rounded. pass well over the edge of the form. Put the cream cheese on top and level it well, then spread a sheet of batter from the dough, but keep a little dough for decoration.

Place the sheet over the easter and stick it well over the edges of the other sheet. Make a filling to put on the edge, grease it well with egg yolk and put it in the oven.

Bake for an hour in the oven. In the first 10-15 minutes, let the flame rise harder until the dough catches, then turn the heat to low.

* Many times, when the dough is removed from the oven, the dough is well browned, but the cheese is melted. No problem & # 259! Once it is cleared, it is closed.

Welcome & # 259 good & # 259 & # 537i S & # 259rb & # 259tori happy!

Easter with salted cheese - the traditional Moldovan recipe

One of the most important Christian holidays is approaching - the Resurrection of the Lord. As tradition says, in the days before Easter, Moldovan housewives prepare traditional dishes and paint eggs. The queen of the Easter table is salted Easter with cottage cheese. How to prepare this traditional Moldovan Easter, see below. Good luck with that!

We start preparing the dough for the salty Easter, called by the chefs and "Ordinary bread sprinkled". Mix the 20 g of yeast with half a glass of milk, add 2 eggs, 1 glass of milk, salt, sugar, salt, mix, put back warm for 1 hour, covering the dough with a cloth.

Then add the remaining flour, milk, make the dough, let it "rest" for 25-30 minutes.

The cheese for the filling is mixed with salt and an egg. The dough is divided into 2 unequal parts - 60 and 40%. The larger part, after it has been given a spherical shape, is stretched, the round layer obtained is placed in a form or tray for bread with high edges, greased with oil. The rest of the dough is divided in two, 2 twists are formed.

A twist is placed circularly near the curb. The other is divided into 2 parts, one of which is further divided into two. The three twists obtained are placed on the cross in the shape of a cross.

The cheese mixed with salt and eggs is placed in the four compartments obtained. Grease Easter with beaten egg, bake at 180 degrees for 35-40 minutes. The degree of preparation of the product is determined with the help of the wooden stick - when piercing it should not remain dough.


"Easter, Easter they are made at Easter. They are made only from wheat flour. Take the flour and sift through the thick sieve. In a small bowl, the dough is made with fair yeast, also called yeasts of Viana, or with father, which is made by the housewife from the flower of hops, gathered in the summer from the meadows, white onions, boiled together, in which whoever has put a little yeast of wine, from the mouth of the vessel's valve, when the must boils in autumn. This stew is strained through a sieve and the juice is added to the dough. The dough is made in a small bowl with wheat flour, lukewarm water and yeast, the flour is brought with a spoon, to mix well, and it is left, in a warm place, to rise and rise, until the bowl is filled. The molding is done in the evening, after coming from the denii, in order to have time to grow until the next day.

Sometimes the dough is used more often, because the housewife gets up immediately after the rooster crows, makes the fire in the hearth, to be warm in the house, and then puts before the fire the big covata with sifted wheat flour, pours the dough in it, spoils the eggs what he puts in the dough and starts kneading vigorously. In this dough, add a little ground sugar and eggs, and always knead, adding either lukewarm water or sweet milk. Add ground cinnamon and cloves of cinnamon, to have a good taste and a pleasant smell.

The dough is rolled, twisted and kneaded, until all the dumplings are crushed, and the dough is mixed well, making a soft crust, this kneading often lasting one or two hours. In order not to catch the dough by the hands, the hands are often greased with lard or goose fat or butter when the housewife does not have many eggs to put in the dough and give it a yellow color, flower juice is put in it. saffron, and when it is ready to knead, cover it with a tablecloth, put something thick on it and place the covata in the heat. The commotion is made by girls and wives, and often by strong men. If the dough is well kneaded, it is suitable in everything and has heat, leaven easily and grows well. It is used to make Easter and cozonacs. When the dough starts to rise, put it in the oven to burn. From the dough, the housewife makes balls as big as a fist, carries them through the wheat flour and widens them with the rolling pin, at will. On the sides, put a round coil, which holds the fence, so that the filling does not fall. The filling is made from sheep's or cow's cheese, kneaded with eggs. If the sheep's cheese is hot, fold it with boiled potatoes, kneaded with eggs. Some housewives put in the filling and fried onions in butter. Often, the filling is also made from rice boiled in sweet milk, with honey or sugar and kneaded with eggs. Raisins are also stuffed. ” (From the kitchen of the Romanian peasant)


600 grams of fatty cottage cheese
100 milliliters of cream
6 eggs (preferably country)
300 grams of sugar
6 tablespoons flour
180 grams of butter at room temperature
100 g raisins
1 baking powder
grated peel of a large lemon
2 tablespoons vanilla essence

Method of preparation:
The oven is preheated to 160 degrees Celsius. The eggs separate. Rub the yolks and sugar well with butter and a pinch of salt, using a mixer, until the sugar melts. Add the cheese, sour cream, then the flour mixed with the baking powder and mix well until the lumps dissolve.
Whisk the egg whites separately. When they have hardened enough, incorporate them with a spatula into the yolk mixture. Add vanilla, lemon peel and mix gently. At the end, add the raisins.
The composition is poured into a round shape greased with a little butter. Bake for 45-50 minutes.


250 grams + 2 tablespoons flour
125 grams butter
1 or
65 grams of sugar
1 pinch of salt
100 grams of household chocolate
2 tablespoons cocoa
200 milliliters of milk
4 eggs
100 grams of butter
1 sachet of vanilla

Method of preparation:
Prepare the dough from flour, butter, egg, sugar and a pinch of salt. Knead, then leave to rise. Spread a suitable thick sheet with the rolling pin and arrange in the form of baking.

Melt the chocolate on a steam bath, add the butter, cocoa and vanilla. Pour the milk gradually and mix until the composition thickens. Separately, beat the eggs, add the sugar, then pour over the chocolate.

Place baking paper with beans on top of the dough in the tray to keep its shape. Put in the oven and leave for about 15 minutes. When ready, remove and remove the bean leaf.

Pour the filling and put it back in the oven for another 20 minutes. 5 minutes before removing the form from the oven, decorate with halves of walnuts or almonds.


500 grams of good quality flour
200 milliliters of cream
4 yolks
100 grams of butter
1 sachet of dry yeast
grated orange peel
grated lemon peel
rum essence
170 grams of sugar
2 sachets of vanilla sugar

1 kilogram of drained cow's cheese
200 milliliters of cream
6 eggs
100 grams of semolina
300 grams of sugar
300 grams of assorted raisins
Orange peel
1 sachet of vanilla sugar
1 egg yolk to grease

The dough ingredients should be at room temperature. Beat the butter with the mixer, then add the cream and egg yolks, which were rubbed separately with the vanilla sugar, essences and orange peel. Gradually add the flour and other ingredients, lightly incorporating by hand, until a dough is formed which is left to rise in a warm place for about an hour. I rehydrated the raisins a little in cognac. Meanwhile, rub the cheese, cream and eggs with the mixer until it becomes a creamy composition, then add the rest of the ingredients, mixing gently with a wooden spoon. Who wants a much finer Easter can give the cheese through a sieve, I prefer it in the first option.

Stop a part of the dough (1/3) for the braided string, and the rest is spread in a thinner sheet and cover a cake form lined with baking paper. Pour in the cheese filling and place the braided string on top. Grease the dough on top with egg yolk. Place in the preheated oven for about 50 minutes. It is ready when the dough on the edges has browned. Cut when completely cooled.

Traditional Easter

& Icirc & # 539i need for dough:
1 kg f & # 259in & # 259
30 g fresh yeast & # 259t & # 259
250 g zah & # 259r
peel & # 259 ras & # 259 de l & # 259m & acircie
5 g & # 259lbenu & # 537uri
400-450 ml milk c & # 259ldu & # 539
esen & # 539 & # 259 de rom
esen & # 539 & # 259 vanilla
150 g butter
& Icirc & # 539i need for stuffing & # 259:
600 g br & acircnz & # 259 of fresh cows & # 259t & # 259
5 or & # 259
5 tablespoons sugar
100 g raisins
2 sachets & # 539e & # 8232zah & # 259r vanilla
peel & # 259 ras & # 259 de l & # 259m & acircie
a pinch of salt
Preg & # 259te & # 537ti a & # 537a:
The Easter composition is made exactly like a cake. The shape that is to be baked is to cover it with baking paper. I put the coca in two pieces: one part, in the form of a sheet, I put it in the form of a baking tin, and on the other one I fill it, in the form of a cake, preferably in the function of a baker. From the second part of the cake you can make leaves and flowers, with which you decorate the Easter. On top, grease with egg yolk and increase it. Separately, in a bowl, form the cheese filling, egg, sugar, raisins, vanilla sugar, grated peel and a pinch of salt. Mix u & # 537or, p & acircn & # 259 ob & # 539ii o past & # 259 homogen & # 259. When the easter has risen, add the filling and place the easter in the oven. Bake at the right heat. When it is ripe, it is ripe as you wish, when it is cold. Serve the Easter dough.

Preparation: 50 minutes Baking: 50 minutes
Re & # 539et & # 259 by Violanda Murgu, Tg. Jiu, Gorj County


Hello dear lusters Today I present you my fluffy recipe for SALT EASTER WITH COW CHEESE. It is not so difficult to prepare, you just need patience as the dough grows. Also this recipe has no sophisticated ingredients and is very delicious. Salted Easter with cottage cheese persists on the Easter table and is the symbol of this holiday. I hope you like this recipe and enjoy it!


  • 800 ml. - lukewarm cow's milk
  • 1,100 - 1,200 kg. - White flour
  • 500 gr. - fresh cow's cheese 9% LACTIS
  • 3 eggs
  • 10 gr. - dry yeast
  • 2 tablespoons - olive or sunflower oil
  • 1 teaspoon - salt
  • 1 teaspoon - sugar

Method of preparation:

  1. Pour lukewarm milk into a large bowl, add sugar, dry yeast, stir and let the yeast activate for 4-5 minutes.
  2. Then pour the oil, add half the amount of flour and salt. Mix with a fork, gradually adding the remaining flour. When you can no longer mix with the fork, turn the dough on the table and knead it for 5 minutes. At the end you will receive a dough that is pleasant to the touch and a little sticky.
  3. Grease a bowl with oil, put the dough in it, grease it with oil, cover it with a towel and let the dough rise in a warm place for an hour or until it doubles in volume.
  4. After the dough has risen, put it on the clean countertop and cut it in 2, you need to get a smaller piece and a larger one depending on the size of the baking trays.
  5. Cut a third of the dough from the larger piece that will be used at the base of the dough. From 2/3 of the dough cut 6 pieces that will be the braid. 3 of them must be larger than the others. Form balls out of them.
  6. Then take the other piece of dough for the smaller tray, cut 1/3 of it in the same way and cut the rest into 3 pieces. It also forms balls.
  7. Prepare the smaller Easter. Lay the larger ball in a circle so that it covers the base of the baking tray with a diameter of 20 cm. before that you have to oil both the base and the edges.
  8. Stretch the other three pieces in the shape of a string of about 70 cm. or so as to surround the baking tray. Braid the strings into three and then arrange them at the edges of the dough base so that they are glued to the edges of the tray.
  9. Then put the 9% fat Lactis cheese in a bowl. Break the eggs, add a little salt and mix until you get a creamy texture. Fill the empty circle in the middle of the cheese braid and let the Easter in a warm place double in volume for about 40 minutes.
  10. Grease the easter with beaten egg all over even the cheese. Bake Easter eggs in a preheated oven at 180 degrees C for about 40 minutes or until well browned on top.
  11. In the meantime, he is also modeling the second Passover. Lay the larger ball in a 22 cm tray size circle. Grease the base of the tray and the edges with oil, and arrange the circle. Then take the 3 largest balls and shape the strings. Knit them and arrange them at the edges of the dough base so that they are glued to the edges of the tray.
  12. Fill the empty circle in the middle of the braid with cheese and make a little cross-shaped space. Take the other balls, shape the strings from them, weave them and form a cross in the middle. Cover the pan and let the pasca double in volume.
  13. Grease it with beaten egg all over the surface, even over the cheese. Bake Easter eggs in a preheated oven at 180 degrees C for about 60 minutes or until well browned on top.
  14. Let the Easter cool completely and serve it with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Video: Rick Steves European Easter: Traditional Easter Preparations


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