A woman sprinkles Easter bread with powdered sugar. A woman sprinkles Easter bread with powdered sugar. The bread is on the table. The table is covered with a light festive tablecloth. There are spring flowers on the table.

Dessert+Yeast baking

Easter Bread, like Grandma Manya used to do it

Prep Time: 3 hrs / Cook Time: 1 hr / Total Time: 4 hrs

My husband said about this Easter cake - "Well, finally - a real, proper EASTER cake!" To the questions - Why is this cake "real"? He could not answer... But he said - "This recipe is right !"

I think this is because the Easter cake is similar to those that his grandmother used to make. In the husband's family, Grandma Manya always made Easter cakes. She put the dough, interfered with it only with her hands (despite arthrosis), and always made Easter cakes without trusting anyone. Easter cakes were obtained with a heavy, rich-in-taste, buttery crumb😍

Author and photographs: Olga

Follow on Instagram

Jump to Recipe

Unfortunately, we don't have the actual recipe for that cake. But it's incredibly nice - when in the soul of an adult the taste of simple Easter baking gives rise to so many positive memories. Maybe it will become a favorite recipe for MY (or your) grandchildren... Recipe for 2 pieces round Easter Bread 13 sm diameter.

Easter Bread, like Grandma Manya used to do it

Yield: 2 pieces

Ingredients

Grandmother's Manya Easter cake

120 gr sugar
21 g fresh yeast (or 7 g dry)
150 ml sour milk (kefir/ kiselo mlyako/ yougurt)
360 g flour (I prefer 12 g of protein)
1 egg
1 yolk
vanilla
a pinch of salt
40 gr butter 82%
20 gr vegetable oil

For the Filling

200 gr Nutella (100 gr per cake - you can replace it with another filler)
Vegetable oil for lubricating the table.

For the Glaze

1 egg's yolk
1 tbsp milk

For sprinkling

OPTIONAL 3 tbsp sugar 20 gr chopped nuts

Instructions

Oven - 180 C baking 35-40 minutes. Time - 2 proofings of 50 minutes

finaly in forms for another 50 minutes

All products must be at room temperature.

Mix yeast with sugar, warm kefir/sour milk/yogurt, and a small amount of flour from the total mass. Stir and let the yeast activate for 10 minutes. Add the egg, yolk, vanilla, and all the flour to the kefir-yeast mass. Stir until smooth. Last, add melted butter and salt. Pour vegetable oil on the table and knead the elastic dough on it. If you are kneading in a combine, pour the oil and the butter together.

The Easter bread is on the table. The Easter bread is on the table. The table is covered with a light festive tablecloth. There are spring flowers on the table.

After kneading, put the dough in a container greased with a small amount of oil, cover it with a film so the dough does not wind up, and send it to a warm place for proofing. Approximately 1.5 hours.

Knead the dough, form a ball, and for 1 more proofing for 40 minutes in a warm place.

The dough should double in volume.

Now - I grease the table with vegetable oil and use my hands to form 2 rectangular blanks from the dough. Lubricate the surface of this rectangle with Nutella, sprinkle with nuts if you want, and fold it with an envelope - bending the edges to the center, then the top - I form a semblance of a ball.

I twist it so that the smooth side of the dough becomes the cap of the cake.

And I send it to the molds for proofing. Approximately 50-55 minutes

I baked Easter cakes in 2 forms 13 cm.

The risen Easter cake can be smeared with egg yolk, and sprinkled with sugar and nuts. Bake in a preheated oven at 180 degrees. Baking time depends on the size of the cake. 35 minutes after baking, check the readiness with a wooden skewer.