Tsoureki – Greek Easter Bread

Tags

Beautiful Bread, Easter, Great British Bake Off, Mahleb, Mastika, Panissimo, Paul Hollywood, Tsoureki, World Baking Day

Tsoureki is a traditional Greek Easter bread. It is very fragrant and flavoursome, with a texture almost like brioche, and has a distinctive aroma and taste, coming mostly from the characteristic Greek flavourings of mahleb and mastika. I must admit I’m not sure how traditional my version is, as there are a few added ingredients that I suspect are not very orthodox. I have also left out the 3 bright red hard boiled eggs with which it is often adorned to symbolise the Holy Trinity and the blood of Christ. But for all that, it is a beautiful thing, both in appearance and flavour.

Rum Plum Buns (Cross but not so Hot)

Tags

Cinnamon, Easter, Fresh from the oven, Hot cross bun, Prunes, Rum, sour cream

This variation on hot cross buns was inspired by a visit to the Felin Fach Griffin pub in the Brecon Beacons (highly recommended, both for the accommodation and for the food). We stayed overnight, and at breakfast there was a bowl of prunes which had been poached with quartered oranges, complete with their peel, and cinnamon. With a dollop of thick, creamy yoghurt, these were truly delicious, and completely changed my previously lukewarm opinion of stewed prunes. I have tried to capture those wonderful flavours in these buns.

Dove Tales 1: Colomba Pasquale

Tags

Aroma Veneziana, Colomba Pasquale, Easter

Colomba Pasquale is an Easter bread (or cake) from Italy, and is rather like an intensely orangey panettone, baked in the shape of a dove, and topped with a crunchy coating of almonds and sugar. It’s increasingly available for sale in the UK, and I have always found it delicious. However I could not resist the challenge of trying to make it for myself. It’s not the easiest or quickest of recipes, but the end result is immensely rewarding.

Hot Cross Buns

Tags

Crosses on hot cross buns, Easter, Hot cross bun, Tea Time Treats

Although in our 24 x 7 x 365 society Hot Cross Buns are available all year round, it still seems appropriate to make an effort to make them for yourself at Easter. I must say that my previous attempts have always been disappointing in one regard. That is the crosses. Call me obsessive, but I do want them to be distinct and neat, like the ones on the buns you buy. But I had never yet achieved that.