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Lithuanian Easter Bread Recipe - Velykos Pyragas

  • 2servings
  • 4minutes

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Source: easteuropeanfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups scalded milk

  2. 2 packages active dry yeast

  3. 1/4 cup 1/2 cup sugar

  4. 3 cups 3 1/2 cups all-purpose flour

  5. 3 large beaten eggs

  6. 1 teaspoon salt

  7. 1 cup white raisins

  8. 1/2 cup melted butter

  9. 1 large egg yolk

  10. 1 1/2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Cool scalded milk to 110 degrees. Place in a large bowl or stand mixer. Add yeast, 1/4 cup sugar and 3 cups flour. Mix well. Cover and let rise until light and bubbly.

  2. Add eggs, 1/2 cup sugar, salt, raisins and butter to yeast mixture, mixing well. Add remaining 3 1/2 cups flour and knead until a smooth dough forms. Turn out into a greased bowl. Cover with greased plastic wrap and let rise until doubled.

  3. Punch down dough. Shape into 2 loaves and place in large loaf pans. Cover with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Brush with 1 egg yolk mixed with 1 1/2 tablespoons water. Bake 50 minutes or until an instant-read thermometer registers 190 degrees. Turn out onto wire rack to cool completely.

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