These sweet buns, often made as a breakfast for Good Friday, are marked with a symbolic cross made from white icing. They may be eaten plain; with fresh fruit; or split, toasted, and spread with butter and preserves.
1 cup scalded milk 1/2 cup butter 1/2 cup sugar 1 teaspoon salt 1 cake compressed yeast 1 egg, well beaten About 4 cups sifted flour 3/4 teaspoon cinnamon 1 cup currants 1 egg 1 tablespoon water Icing
Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add the crumbled yeast and let rest for 5 minutes. Add the egg, flour and cinnamon to make a soft dough. Fold in the currants. Let rise in a warm place (80 to 85°F.) until double in bulk — about 2 hours. Shape into large buns and place and inch apart on a buttered baking sheet. Let rise in a warm place until double in bulk — about 1 hour. Brush tops of buns with 1 egg slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20 minutes at 400°F. When cold decorate top of each bun with a cross, using the following icing:
Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon juice gradually as the mixture thickens. Spread at once as mixture hardens quickly.
Makes 24 buns. House & Garden May 1956
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This traditional Ukraine Easter bread was made by Russian Orthodox women. The loaves were iced and decorated elaborately, and the loaves domed tops symbolized the domed Orthodox churches. On Easter Sunday, these breads were given to the priests as an offering.
INGREDIENTS: . 2 (.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 3 cups warm milk 4 cups all-purpose flour 6 eggs, beaten 1/2 cup white sugar 1 cup margarine, softened 1/4 teaspoon salt 1/4 teaspoon lemon zest 12 cups all-purpose flour 1 egg 1 tablespoon water 2 tablespoons butter, melted
DIRECTIONS: Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.