Easter Recipes

1. Swedish Chocolate Balls

Ingredients

1. Butter - 1/2 lb
2. Sugar - 1 1/2 cups
3. Desiccated, finely grated Coconut - 1/2 cup
4. Oats - 4 cups
5. Coffee - 1/2 cup
6. Cocoa/Drinking Chocolate - 1 cup
7. Vanilla - 2 teaspoons

Time

About twenty minutes.

Method

Mix together butter, sugar, coconut, coffee, cocoa, vanilla, and oats. Blend very well. Keep in the refrigerator for about two hours. Roll into balls and cover with sugar. You're done.

2. Swedish Coffee Braids

Ingredients

1. Dry Yeast - 1 packet
2. Warm Water - 1/4 cup
3. Sugar - 1/2 teaspoon
4. Scalded Milk - 1 cup
5. Sugar - 1/2 cup
6. Salt - 1 teaspoon
7. Eggs - 2
8. Flour - 4 cups
9. Dry Fruits - as needed
10. Cinnamon - as needed
11. Butter - as needed

Time

About 2 hours

Method

Add the yeast and the sugar to the warm water and set aside. Add salt and sugar to the scalded milk, and let that cool. When it has cooled, add the yeast mixture and one beaten egg. Add the flour now until you have a smooth dough. Knead well. Then cover and leave aside. After the dough has risen double its original size, divide it into two and roll out each with a rolling pin on a floured surface. Brush with melted butter and add a filling of sugar, cinnamon, and finely chopped dry fruit. Fold the dough over this and press the ends shut. Do the same with the other dough. Place both rolls on a greased cookie sheet, cover, and let rise again. Then brush both rolls with the second beaten egg and add more dried fruit. Finally bake at 350 degrees for half an hour.

3. Rich Swedish Cream Dough

Ingredients

1. Dry Yeast - 1 packet
2. Warm Water - 1/4 cup
3. Evaporated Milk - 1 1/4 cups
4. Eggs - 2 cups
5. Flour - 4 cups
6. Sugar - 1/4 cup
7. Salt - 1 teaspoon

Time

About 1 hour

Method

Dissolve yeast in the warm water and mix with milk and beaten eggs and set aside. Mix together flour, sugar, salt, and butter. Add the yeast mix gradually until you have a soft dough. Brush the dough with butter, cover it, and refrigerate for three or four days. Then bake for twenty minutes at 350 degrees.

4. Easter Baba with Icing or Babka Wielkanocna Lukrowana

Ingredients

1. Dry Yeast - 1 packet
2. Cream - 1/2 cup
3. Sugar - 1/3 cup
4. Flour - 2 cups
5. Eggs - 3
6. Vanilla - 1 teaspoon
7. Almond Extract - 1/2 teaspoon
8. Grated Lemon Rind - 1 teaspoon
9. Melted Butter - 1 tablespoon
10. Raisins - 1/4 cup
11. Icing Sugar - 1/2 cup
12. Lemon Juice - 1 tablespoon

Time

About 1 hour

Method

Mix yeast in cream, sugar, and flour, and set the dough aside to rise. Then add beaten eggs, Vanilla, Almond Extract, Grated Lemon Rind, and Melted Butter and knead until the dough is smooth. Add raisins and continue to knead. Then place in a grease, floured baking pan, cover, and leave to rise. When the dough has doubled in size, bake at 350 degrees for 40 minutes. Mix icing sugar and lemon juice and brush over the Easter Baba when it's done.

5. Gypsy Mazurek or Mazurek Cyganski

Ingredients

1. Egg Whites - 6
2. Egg Yolks - 6
3. Sugar - 1/2 cup
4. Vanilla - 1/2 teaspoon
5. Dry, chopped Figs - 1 cup
6. Dry, chopped Dates - 1 cup
7. Raisins - 1 cup
8. Grated Orange Rind - 1/2 cup
9. Grated Lemon Rind - 3 tablespoons
10. Crushed Walnuts - 2 cups
11. Corn Starch - 6 tablespoons

Time

About 1 hour

Method

Combine well Egg Whites with Sugar, then whip in the Egg Yolks, Vanilla, Figs, Dates, Raisins, Orange Rind, Lemon Rind, Walnuts, and Corn Starch. Place the mixture on a greased, floured cookie sheet and bake for half an hour at 350 degrees.

6. Easter Basket

Ingredients

1. Dry Yeast - 2 packets
2. Flour - 3 cups
3. Egg Yolks - 2
4. Warm Milk - 1 cup
5. Melted Butter - 4 tablespoons
6. Sugar - 1 teaspoon
7. Salt - 1/2 teaspoon

Time

About 1 hour

Method

Blend together Yeast, Flour, Warm Milk, Melted Butter, Sugar, and Salt, and mix well. Set the resulting dough aside to rise. Then take a portion of the dough and roll it flat and cut into 24 strips. Place 12 strips beside one another and weave the remaining 12 between them. Grease the outer surface of a baking bowl with butter and turn it upside down and place the woven strips over it. Snip off the ends and brush the strips with Egg Yolk. Bake for twenty minutes at 350 degrees, then cover the strips with aluminum foil, and continue baking for another half hour. Remove and cool and carefully remove the basket from the bowl. In the meantime, roll the remaining dough and cut three strips from it. Braid these, brush with egg yolk, and bake for 20 minutes. After this is done and cooled, attach it to the basket with tooth-picks.