Hi friends! Today I will share with you a bread that we make in my country to eat on Easter Sunday and that is also usually prepared for Christmas. It is very tasty and can be eaten alone, with tea or coffee. They prepare it in almost all the regions of Greece with some other variant. Well, get to work. With this recipe you get about five medium loaves. You can change the amounts to make less or more.
Ingredientes:
- 2 kilos de harina de trigo todo uso
- 7 huevos enteros + 1 yema
- 2 tazas y media de margarina o mantequilla a temperatura ambiente
- 1 taza y media de leche
- 80 gr. de levadura
- 1,6 cucharadita de sal
- 3 cucharadas de anís dulce
- La ralladura de 2 naranjas y media
- 3 cucharadas de aceite
- 2 tazas y media de azúcar
- 1 clara de huevo
- Frutas confitadas y pasas (opcional)
Ingredients:
- 2 kilos of all-purpose wheat flour
- 7 whole eggs + 1 yolk
- 2 and a half cups of margarine or butter at room temperature
- 1 and a half cups of milk
- 80 gr. yeast
- 1.6 teaspoon of salt
- 3 tablespoons of sweet anise
- The zest of 2 and a half oranges
- 3 tablespoons of oil
- 2 and a half cups of sugar
- 1 egg white
- Candied fruit and raisins (optional)
Preparación de la levadura:
En un envase de barro o plástico con tapa echamos la levadura y la mezclamos con un poquito de leche caliente, mezclamos bien para que se diluya y le agregamos un poquito de harina de trigo, justo lo necesario para que tome una consistencia de papilla espesa. Lo tapamos, lo guardamos en un lugar cálido y lo dejamos 24 horas para que leve. Es importante que el envase sea de buen tamaño porque si es muy pequeño se puede desbordar la levadura.
Yeast preparation:
In a clay or plastic container with a cap, pour the yeast and mix it with a little warm milk, mix well to dilute it and add a little wheat flour, just enough to make it thick porridge. We cover it, keep it in a warm place and leave it for 24 hours to rise. It´s important to don´t use a small bowl because if it´s too small the yeast can overflow.
Preparación del pan:
Tomamos el anís dulce y lo trituramos en el mortero, seguidamente, lo ponemos en una olla con taza y media de agua y lo dejamos hervir. Luego de 10 minutos lo colamos y reservamos.
Preparation of the bread:
We take the sweet anise and grind it in the mortar, then put it in a pot with a cup and a half of water and let it boil. After 10 minutes we strain it and reserve.
En un envase grande, echamos la margarina y el azúcar y batimos bien hasta que quede cremoso, agregamos uno a uno los huevos y batimos muy bien.
In a big bowl, add the margarine and sugar and beat well until creamy, add the eggs one by one and beat very well.
A continuación, incorporamos uno a uno y mezclando bien cada ingrediente, la levadura, la leche, la sal, la ralladura de naranja, el aceite y el agua del anís dulce, en mi caso, le agregué unas dos tazas de pasas y frutas confitadas maceradas en ron, pero es opcional y por último y poco a poco, vamos a agregar la harina.
Next, we incorporate each ingredient one by one and mix well each one, the yeast, the milk, the salt, the orange zest, the oil and the water from the sweet anise, in my case, I added about two cups of raisins and candied fruit macerated in rum, but it´s optional and finally and little by little, we are going to add the flour.
Nos debe quedar una masa consistente, ni muy suave ni muy dura, si les queda muy suave le van agregando un poco de harina y si les queda muy dura, le agregan un poquito de leche. Formamos una bola y la dejamos reposar dentro del envase tapándola con una toalla y una cobija para que repose durante una hora.
We should have a consistent dough, neither too soft nor too hard, if it´s too soft we add a little flour and if it´s too hard, we add a little milk. We form a ball and let it rest inside the bowl covering it with a towel and a blanket so that it rests for an hour.
Pasado el tiempo correspondiente, engrasamos nuestras manos con aceite o margarina y amasamos la bola hasta que se torne elástica. Tomamos pedazos y hacemos los panes de la forma que queramos, redondos, alargados, etc.
After the corresponding time, we grease our hands with oil or margarine and knead the ball until it becomes elastic. We take pieces and make the loaves the way we want, round, elongated, etc.
En algunas partes de Grecia se suelen tejer en forma de trenzas que es como me enseñaron a hacerlos.
In some parts of Greece they are usually woven into braids which is how I was taught to do them.
Colocamos los panes en bandejas engrasadas, los volvemos a tapar con una toalla y una cobija y los ponemos en un lugar cálido durante una hora para que vuelvan a levar.
We place the loaves on greased trays, cover them again with a towel and a blanket and put them in a warm place for an hour to rise again.
Una vez listos, batimos a punto de nieve la clara de huevo con un poquito de azúcar y con los dedos o una brocha, pintamos bien todos los panes. Los metemos al horno a unos 180° o 200° C (dependiendo del horno de cada quien) hasta que doren y el cuchillo salga seco.
Once ready, we beat the egg white with a little sugar to the point of snow and with our fingers or a brush, we paint all the loaves well. We put them in the oven at about 180 ° or 200 ° C (depending on your type of oven) until they brown and the knife comes out dry.
Bueno amigos, espero les haya gustado esta receta y se animen a probarla. Es ideal para el desayuno.
Well friends, I hope you liked this recipe and are encouraged to try it. It´s ideal for breakfast.
Todas las fotos fueron tomadas por mi hija @gatubela / All photos taken by my daughter @gatubela
Great job looks AMAZING😲Thank you for sharing your recipe👍
I'm glad you liked it, hope you encourage yourself to do it 🙂
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