Emma Ukrainian Easter Bread
Even though I have Ukrainian genes, I think the first time I had tried this Ukrainian Easter Bread was on our trip to Ukraine in 2013. We were visiting Lviv just in time for Easter, and these cakes were everywhere. This panettone type of bread is different from its Polish cousin in that it is baked in a tall cylindrical tin. I used old soup cans as the baking tin here, this seems to be the traditional way to do things. The bread can be served plain or iced. I iced this as it’s a bit more decadent with icing.
Recipe: Ukrainian Easter Bread
traditional Ukranian Easter Bread recipe
Ingredients
- 2 teaspoons caster sugar
- 125 ml lukewarm water
- 2 7g sachets dried active baking yeast
- 250 ml milk scalded and cooled
- 125 g plain flour
- 6 egg yolks
- 1 teaspoon salt
- 200 g caster sugar
- 225 g unsalted butter melted
- 1 Orange Zested.
- 750 g flour
- 150 g raisins
Instructions
- Mix together 2 teaspoons sugar, 125ml water, yeast, milk and 125g flour.
- Cover and allow to sit for 30 mins until bubbly.
- In a large bowl beat the eggs, salt and 200g caster sugar until light and fluffy.
- Stir in the melted butter and orange zest.
- Stir in the yeast mix.
- Mix in the flour.
- Knead in the bowl for about 10 minutes, then knead in the raisins (if using).
- Cover and let rise in a warm place until doubled in volume.
- Knead dough for a couple of minutes then let it rise again.
- Grease mould.
- Fill the prepared mould about 1/3 full and let rise until the dough is even with the rim.
- Preheat the oven to 200 C / Gas 6.
- Bake for 15 minutes in the preheated oven, then turn down the temperature to 180 C / Gas 4. Continue baking the bread for another 40 minutes.
- Cool.
