Ideas from Isolation: International Easter Eats

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With travel plans cancelled and people confined to there homes many of us didn't even make the bank holiday visit to our families this year. But fear not, The 24hr Hour Tourist is here with a quick globe trotting guide to 3 traditional sweet Easter breads from around the world to try in the safety of your own kitchen. From a braided twist on a brioche to a tropical (and boozey) alternative to your spiced hot-cross bun, there is something for all ages and baking abilities. And, if you're short on time check out #2 for a great Spanish alternative to a pancake breakfast.

#1 - Polish Chalka, or Callah

This enriched bread is often eaten at Easter and Christmas.

Ingredients:

2 sachets of active dry yeast

3/4 cup milk

1/4 cup butter

2 – 6 tablespoons sugar (depending on your taste)

2 teaspoons salt

4 1/2 cups flour

2 eggs

for topping:

1 egg yolk

1 tablespoon water

1 tablespoon poppy seeds

Method

1. Sprinkle the yeast over 1/2 cup warm water (40C) to soften, stir until dissolved

2. Heat milk, butter, sugar, and salt until sugar dissolves, cool to lukewarm and stir in 2 cups of flour

3. Add yeast and 2 eggs, combine, and add enough flour to make a soft dough (anouther cup to 1 1/2 cups)

4. Knead on a floured surfaces, continuing to add flour for about 5 minutes, until the dough is smooth

5. Form into a ball, and place in an oiled bowl, turn the dough over (this oils the top), and cover the bowl, leave in a warm place unti doubled in size about 90 minutes

6. Punch down the dough, divide into thirds, roll each third into an 18 inch strand, braid, securing the ends by tucking under

7. Place on a parchment lined cookie sheet, cover, let rise, about 30 minutes

8. Whisk together the egg yolk and water, gently brush the loaf with this egg wash and sprinkle with seeds if you have some.

9. Bake at 190C for 35 – 45 minutes, the bread should be golden brown and sound hollow when tapped

Visit The Polish Housewife for notes and more information on the recipe.

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#2 Torrijas

Spanish Semana Santa Cinnamon Toast

Ingredients:

1 Baguette

1 Cup Milk

1/2 Cup of Sunflower Oil

1Tbsp Sugar

1Tbsp Powdered Sugar

1Tsp Cinnamon Powder

1 Vanilla Bean

1 Cinnamon Stick

2 Eggs

Lemon Peel

Method

1. Using a small sauce pan, add 1 cup of milk, 1 tbsp of sugar, a vanilla bean, a cinnamon stick and some lemon peel

2. Mix everything together over a medium heat

3. Once the milk begins to lightly boil take it off the heat

4. Using a sieve, pour in the milk mixture into a casserole dish

5. Grab a baguette and cut it in 1-inch thick diagonal slices

6. Using a small bowl, beat 2 eggs

7. Add 1/2 cup of sunflower oil to a frying pan on a medium heat

8. While your oil is heating add the slices of bread to the casserole and soak them in the milk

9. Next add them one by one to the egg mixture and coat with the eggs

10. Fry the slices of bread in batches

11. Cook each side of the bread for about 2 minutes

12. After 4 minutes of cooking, transfer the fried bread slices to a plate with a paper towel and then to a new plate

13. Combine 1 tbsp of icing sugar and 1 tsp cinammon powder in a bowl.

14. Sprinkle the mixture on top of the fried bread to taste.

Visit Spain on a Fork for this recipe in full and more delights from the region.

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#3 Jamaican Easter Bun

Escape to paradise with this spiced bread. Serve with cheese for a bit of sweet and savoury.

Ingredients:

2 tablespoons softened butter

1 ½ cups Guinness

½ cup red wine

2 teaspoons browning

(this isn't something I generally keep in my cupboards but I found a quick and easy recipe at JamaicanCookery.com)

2 tablespoons guava jelly (Try your luck in the world food aisle if you can get to a large supermarket, but this can be substituted for strawberry jam)

2 teaspoons vanilla extract

1 egg

1 cup firmly packed brown sugar

3 ½ cups white wheat flour or all purpose flour

½ teaspoon freshly grated nutmeg

½ teaspoon ground mace

½ teaspoon ground ginger

¼ teaspoon ground clove

½ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon baking powder

¾ cup candied fruit

½ cup raisins

Topping Ingredients

glace cherries garnish

1 tablespoon sugar

1 tablespoon water

Method

1. Preheat oven to 350 F. Spray a loaf pan with non stick spray.

2. In a large bowl, combine flour, nutmeg, mace, ginger, clove, salt, cinnamon and baking powder. Stir to combine.

3. In the bowl of an electric mixer, combine butter, Guinness, wine, browning, guava jelly, vanilla extract and egg. Beat well.

4. Add sugar and beat until sugar is dissolved.

5. Add flour combination in 2 batches, beating well after each addition.

6. Using a rubber spatula, fold in the candied fruit and the raisins.

7. Transfer to prepared loaf pan.

8. Decorate the top with the glace cherries.

9. Bake for 1 hour.

10. In a small bowl, whisk the sugar and water together.

11. Using a pastry brush, brush the top with the sugar water.

12. Bake for another 15 minutes,

until a tester inserted comes out clean.

1. Cool for 10 minutes before removing from pan.

2. Serve with cheese and tea.

For a video tutorial and more check out Chef Mireille on The Schizo Chef