2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The trees are leafing, the sun is starting to warm, the rains are short and soon it will smell everywhere. Easter bread. A favorite time when a person can enjoy this unique cake with pleasure and without remorse.
Everyone loves it because it is a holiday, because it collects, brings memories and because it is so temptingly sweet and delicious.
Easter cake was invented in France, but today it is the Easter ritual bread in many countries around the world. In Romania he is also called cozonac, in Greece he is Tsureki, in Italy he is Panetone, in Russia - Kulic. It is believed to symbolize the body of Jesus Christ, just as the red Easter eggs symbolize his blood.
In fact, the origin of kozunaka is far more prosaic, at least according to legend. According to French bakers, it appeared in the 17th century. The bakers of that time had a lot of work and little labor. So they looked for a way to find an alternative to the then popular braided bread that required less work.
Initially, they tried to reshape the Easter cake dough into a round loaf and even gave it a name - Sunday bread. But it did not work, Sunday bread did not enjoy any success and the "braid" returned to the culinary landscape of France. And then the bakers decided to make it only at certain times of the year - Easter. Thus Sunday bread became Easter bread and began to enjoy great success because of its association with the great event.
Easter cake entered Bulgaria relatively late, somewhere in the early 20th century, around 1915-1920. Before that, our great-grandmothers kneaded Kolak, Parmak and Kravay.
Today, it has long been not just a religious symbol, but a cake for any time of year. But, of course, Easter is his power! Then lovers of culinary experiences spend long hours in the kitchen to prepare their Easter cake. The recipes are more and more varied and attractive - with chocolate, peaches, raisins… But the real key to a good Easter cake, they say, is the long kneading of the dough. Kneading, kneading, kneading…
For those who are not ready for this, let the bakeries live! Those who scatter the aroma of baked Easter cake dough and caramelized sugar through nine streets on the tenth. But be careful, warn experts, as with many other things, and here, it is full of copies of the original.
There are a few simple signs that the Easter cakethe one you bought is genuine. Real Easter cake is made from flour, yeast, eggs, sugar and milk. You can recognize it by the specific threads in the dough and its yellow color. If the Easter cake is almost white and looks like a cake, then this is not your Easter bread. You will surely find it, even if it takes you more searching. But then it will be worth it because of the taste of real Easter cake.
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