Traditional grandma's bread rolls for easter
Preparation time of the filling up to 1 hour,
the dough 2-2.5 hours,
baking 30-40 min
I remember my grandmother Shura’s preparations for Easter in Chernihiv Oblast.
On Saturday, the stove was burning from the very morning.
I woke up to the sounds of the stupa.
We had a stupa in our yard, where we used to grind poppy seeds for bread rolls. Not only us but also the neighbours took the queue to our stupa.
On the table, there was a big pot of dough, and no one was allowed to even look in the direction of the dough.
Grandmother Shura used to form Paskas in various dishes – mugs, moulds, and small mugs for children. Using the rest of the dough, she made bread rolls with poppy seeds and open bread rolls with cottage cheese.
My grandmother Shura was very serious at such moments.
You couldn’t say: “I’ll try to do”, everything should come out the first time and smoothly.
Then I constantly argued with her and became angry, but now I am very grateful.
Even watching this process was the magic, not the routine, but the magic of home baking.
Fillings for the bread rolls can be prepared in advance.
Poppy filling for bread rolls
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Method of cooking
First, pour water over the poppy seeds so that the water covers them, bring to a boil and cook for 10 minutes. Drain the water.
Then pour milk so that the milk covers the poppy seeds and cook for 10 minutes after boiling. Drain the milk.
Punch the poppy seeds with a blender or grind them. Add honey or jam and finely chopped apples.
Cheese filling for bread rolls
Method of cooking
Grind cottage cheese with powdered sugar, egg yolk, and vanilla.
Form the filling for open bread rolls with wet hands.
Cabbage for pies
On a frying pan, fry onions and carrots in olive oil, and add chopped cabbage, salt, pepper, and Provencal herbs.
Simmer until ready with the lid open. You can add water in the process.
Dough for bread rolls
Dissolve yeast in barely warm milk, add flour and mix well with a whisk. Cover with a film and leave to stand for 20 minutes.
In a large bowl, sift the flour (or the bowl of a mixer), add salt, steam, and egg mixed with sugar, start kneading the dough, and use the hook attachment.
When all the ingredients are combined, gradually add oil and continue kneading until the dough becomes smooth and elastic. It will be easy to move away from the walls of the bowl.
If you knead the dough with your hands, you can add everything to the dough – eggs with sugar, butter, and flour. Knead the dough until it does not stick to your hands and has an elastic texture. Do not overheat above 25 degrees.
Cover with a film, and a towel and let it sit for 1 hour.
Forming bread rolls
Cut the dough into equal parts of 35 g each, and form patties.
Lay out a baking sheet with parchment.
Cover with a towel and leave to stand for 20-30 minutes.
Grease with a mixture of yolk and milk.
Bake at 180 degrees for 20-25 minutes until golden brown.
Lubricate hot again.
Bread rolls with poppy seeds can be shaken with poppy seeds before baking.