I have been absent for a while from my little blog. I had a good reason: My parents were visiting us for the Holidays, and since I see them so rarely, I’d rather spend the time with them than with my computer when I have the chance 🙂
I picked them up at the happiest place on Earth about two weeks ago, and I dropped them off at the saddest place on Earth this Sunday: the same airport. I am turning 31 this year, but after I saw my Mummy and my Daddy off at the security check, I went to the lady’s room, locked myself in a cubicle, and simply cried my heart out. Once I felt fit enough I washed my face and went to the car and drove home, knowing that I am not going to see them for 3 months…
However we had a wonderful time while they were here, even though the weather was far from Spring. Like everywhere else in Europe, poor Easter Bunny had to lay the eggs in the snow this year.
It didn’t stop us feel all eastery and decorate the whole house with eggs and flowers.
And Saturday we had the traditional Easter dinner, Hungarian style: ham, cooked eggs, and braided milk loaf 🙂 A little bit of Denmark was also represented in the form of tiny chicken tartelets:)
Milk loaf is the best yeast dough you can find, something between a bread and a cake, and it cannot be missing from our Easter table. Usually you can buy beautiful milk loafs in any Hungarian baker shop, but Danes don’t bake such a thing, so I had to turn to my cookbook and used the recipe of my great-granny to create some milk loaf for us.
My favourite thing in Easter Milk Loaf is the raisins popping up in it, but my husband cannot stand raisins in any kind of baked product, so I decided to make one of the loafs without raisins, and instead I put some cocoa powder in one of the braids. My kids simply loved the results, Cherry basically only ate milk loaf with honey for the two days while the loafs lasted.
I tought I will share the old family recipe with you, because milk loafs are a treat for a birthday breakfast, for Easter, for Christmas or just because 🙂
Milk Loaf Recipe:
- 1 kg flour
- 40 g yeast
- 4 eggyolks
- 150 g margarine
- 100 g sugar
- 7 dl milk
- 2 teaspoon salt
Put the flour in a big bowl. Take 4 dl of the milk, warm it up a little, stir in 2 tablespoon of the sugar and crumble the yeast in it. Cover the milk and the yeast will appear in the form of foam on the top within 8-10 mts. Now make a little hole in the middle of the flour with your hand, pour in the yeasty milk, stir in a little bit of the flour around the hole (this is called the sourdough), sprinkle some extra flour on top, cover the bowl, put it in a warm spot and leave the sourdough rise.
Once it has risen a bit, warm up the rest of the milk and melt the margarine. Pour the milk on the soursough, add the rest of the sugar, the eggyolks, and finally stir in the melted margarine, bit by bit.
The dough should be shiny and airy. Sprinkle some flour on top again, cover the bowl and leave it to rise. It should rise up pretty high, about double as high as it was, within about half an hour.
Now sprinkle some flour on your worksurface, and pull the dough out of the bowl. It is sticky and thin, but don’t worry, that is the way it should be, just put some flour on your hands, and it makes it easier to work with the dough. Make 6 rolls out of it, and if you want to add something extra to the different braids (like raisins, dried fruit or cocoa powder), now is the time. Take one roll by its two ends and spin them into opposite directions. Repeat the same with all of the rolls.
Now braid 3 rolls together, and the other 3 rolls together. Put them in greased bread forms, or you can put them next to each other in an ordinary cake form as well. Now cover them again and leave them to rise. Once they have risen close up to the edge of the form, grease them with some whipped egg and put them to the warm oven.
Bake them on cca. 175 C for about 40-45 minutes. Enjoy 🙂