eat in my kitchen

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Tag: challah

15 Recipes for your Easter Brunch Table

Tsoureki Easter Bread

Hunting Easter eggs in the woods was one of my childhood’s spring highlights. The sweet smell of blossoms and sunlight in the air, the trees’ leaves presenting their most fragile green, and – in a lucky year – I could even replace boots and jacket for shirt and jeans while searching for golden wrapped chocolate eggs and bunnies. I always loved the sprouting energy that comes with the change of season, when winter’s shades of grey and brown give way to vibrant colours. Easter is a changing point in the year, there’s the promise of summer in the air.

Is there a better way to celebrate this day than gathering your loved ones around the table and treating them to a luscious brunch? Here’s some inspiration (click the titles for the recipes):

Tsoureki – Greek Easter Bread with Aniseed and Orange Blossom Water

greekeasterbread18

 

Traditional Maltese Figolli

figolli20

 

Eggnog Sponge Cake with Whipped Cream

eggnogeastercake19

 

Poppy Seed and White Chocolate Babka

Poppy Seed and White Chocolate Babka

 

Green Shakshuka Crêpes

Green Shakshuka Crêpes

 

Rhubarb Tartlets with Cinnamon Oat Crumble

rhubarbtartletcinnamonoatcrumble16

 

Gruyère and Red Onion Focaccia

Gruyere Onion Focaccia

 

Pistachio Orange Blossom Muffins

Pistachio Orange Blossom Muffins

 

Crescent Milk Rolls with Poppy Seeds

Poppy Seed Crescent Milk Rolls

 

Bean and Ramp Quiche

Bean and Ramp Quiche

 

Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

 

Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll

 

Roast Rosemary Lamb with Garlic and Tomatoes

Roast Rosemary Lamb

 

 Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes

Spinach Ricotta Conchiglioni

 

Spring Timpana – Maltese Pasta Pie with Asparagus, Peas, and Leeks

Spring Timpana

 

There will be two new Easter recipes coming up this Sunday and next Wednesday!

 

Eggnog Easter Cake

Challah – Sweet and Fluffy Braided Yeast Bread

Sweet Braided Yeast Bread

As passionate as I am about my dinner, I feel the same about breakfast which is quite late in my case. I always start the day with a cup of green tea with freshly squeezed lemon as I don’t like to eat early in the morning but then after a couple hours my body needs some energy which I gladly deliver. Bread, fresh vegetables and fruit, my coffee of course, and some cheese. To me, it’s all about bread, dark or white, buns, croissant, during the week it’s a dense spelt loaf from my bakery most of the time but then on the weekend I love to bake my own bread. It’s the most relaxing and delicious way to end the week!

Where I grew up, I used to buy a brioche like loaf of bread, fluffy and sweet, a bit dark on the outside, sometimes made with raisons, it’s called Stuten or Blatz. It’s baked square shaped and best when cut into thick slices, spread with butter or, one of my favourites, with liver pâté. I never managed to bake a Stuten as good as the one I bought from my hometown’s bakery which unfortunately doesn’t even exist anymore. I’m still working on it!

For now, I enjoy a similar bread, in a different shape and made with a slightly different dough. The wonderful Challah! The braided yeast bread is just as sweet and fluffy, I eat it either with butter or liver pâté, or with one of my homemade jams, like the blood orange or tangerine marmalade.

The trees and flowers around have been bursting in the past days, I had to catch these moments and share it as I enjoy this beauty as much as a fresh and warm loaf out of my oven!

Sweet Braided Yeast Bread

Sweet and Braided Yeast Bread

For one braided loaf of bread you need

plain flour 500g / 1 pound
dry yeast 1 sachet (7g / 0.25 ounce)
sugar 60g / 2 ounces
salt 1/2 teaspoon
butter, melted, 100g / 3.5 ounces
milk, lukewarm, 150ml
organic eggs 2

pearl sugar for sprinkling
organic egg yolk 1, for glazing
milk 1 tablespoon, for glazing

Combine the dry ingredients. Mix the hot melted butter with the cold milk and the 2 eggs, this way the liquid mixture will have the right lukewarm temperature (check with your finger). Mix the dry and the liquid mixture with your dough hooks for 5 minutes until well combined. Continue kneading with your hands for a few minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a 35°C / 95°F warm oven for 70 minutes (I tried it for 60 minutes but the last 10 minutes make a big change). This works really well but make sure that your oven is set to top/ bottom heat and not to fan.

Take the dough out, punch it down and knead for 1 minute. Divide it into 3 pieces and roll them into long sausage shapes. Lay the ends of the rolls on top of each and start to braid them tightly. Bend both ends under the loaf and put on a baking sheet lined with parchment paper. Let it rise for 30 minutes, covered with a tea towel, in the warm oven.

Set your oven to 200°C / 390°F (top / bottom heat).

Whisk the egg yolk and milk for the glaze, brush the bread, sprinkle with pearl sugar and bake in the oven for 10 minutes before you turn it down to 180°C / 355°F and bake for another 15 minutes until golden brown.

Sweet Braided Yeast Bread

 

Sweet Braided Yeast Bread

 

Sweet Braided Yeast Bread

 

Sweet Braided Yeast Bread

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