What is Easter egg?

Easter egg bread is a type of knitted bread that is made from eggs inserted into Cops. Traditionally, Easter eggs are made in the form of a ring and eggs are usually colored in festive Easter colors. The bread base is usually similar to the cottage and comes out rich, fluffy and designed to be easily stretched. Easter egg bread can be found in some bakeries around Easter time and can also be made at home.

This traditional food is originally. In Greece, families produce and exchange Easter egg bread during orthodox Easter celebrations for centuries. The eggs are traditionally stained with red to symbolize Christ's blood and its rebirth. People outside Greece often use eggs colored in pastel colors, because these colors are closely associated with Easter, especially in the United States.

To make an Easter egg, the chefsThey make their parishes on eggs or milk bread and let it climb. After the dough rises, it is broken and divided into pieces that can be introduced into strands for knitting. Many people like to make simple three strands of knitted bread, although other patterns are possible. The bread is knit in the ring, the eggs are tucked into the pocket in the braid and can rise before brushing the egg and milk mixture and then taking care. Some chefs also liked to sprinkle seeds for bread after glazing, for a larger texture and taste in the finished Easter egg bread.

Most chefs use raw eggs in their Easter egg bread because the eggs bake along with bread. As the bread rises, it creates a protective pocket that will hold and insulate each egg before a direct heat. Due to the risk of salmonels from the egg shell, it is good to wash the eggs well before drawing them into the braid. Chefs who want to dye their eggs can soak them in vinegar and food coloring and then tap them before addingto bread. In chefs who are afraid of exploding eggs, an egg may be pulled in every shell to release steam because it is baked, even if it is not vital.

For traditional Greek Easter bread, burned 1 cup (237 ml) milk and add it to a large bowl with 3/4 -quarters cup (170 g) of unsalted butter, cut into pieces. Whisk the milk until the butter does not melt before adding 2 packages (0.5 oz or 14 g) yeast and 1 cup (225 g) sugar. Allow the mixture to rest briefly and then add three large eggs, 1 teaspoon (5 g) salt, 1 teaspoon (5 g) cardamom and 1 teaspoon (5 g) lemon cortex. He slowly defeated up to 6 cups (660 g) of not debited white flour to form the dough, and then knead the dough for 20 minutes or until it is elastic. Allow the dough to rise until it doubles, strike it, and the braid/glazed it as above, and then let it get up for another 30 minutes before baking 350 degrees of Fahrenheit (176 degrees Celsius) until golden brown.