Easter to learn all about yeast dough!

Easter paste

Yeast dough, eggs and spinach is a traditional Easter recipe!

If you have a short time, make the rising dough the day before and put it in a rag in the fridge to keep it from rising and take it out to rise when the time is right.

Yeast dough To get one cake mold, multiply the proportions by 6.

per capita share:

50 grams of flour, 1 cup of salt, 1 tablespoon of lukewarm milk, 10 grams of melted butter, 1 tablespoon of baker’s yeast.

Dissolve baker’s yeast in milk. In a bowl, pour the flour and salt and stir with a fork. Add the milk/yeast mixture and mix. Add butter and mix. Add half a small cup of warm water and mix it with your fingertips. The dough should be elastic and soft (if necessary, add a little water if it lacks elasticity or a little flour if it is too soft). Mix with your fingertips, sealing the air inside the dough and forming a ball. Cover it with a cloth and put it in a warm place away from drafts. Leave it on for an hour. The dough is ready to use according to the recipe.

Easter dough To get one cake mold, multiply the proportions by 6.

per capita share:

100 grams of unsweetened yeast dough (see recipe below) or broken dough, 200 grams of raw spinach, peeled and washed or of your choice and a mixture of sorrel, chard leaves, parsley, nettles, etc., 1 boiled and peeled egg, salt and pepper, ½ spoon Small fresh cream, 1 grated nutmeg optional, flour for spreading dough and 1 little milk for brushing the paté before cooking.

Grease the mold, butter, margarine, or parchment paper.

Prepare the dough according to the recipe below. Heat a saucepan and put spinach and/or other green leaves in it, stir until wilted and cook for 5 minutes. Drain, then put back in the saucepan, season with salt and pepper, add cream and nutmeg, mix and set aside. Cut each end of the egg until it reaches the yolk. Once the dough is ready, divide it into 2/3, 1/3. Put the flour on the table and roll out (knead) two thirds of the dough. Grease the cake pan with fat and then put the dough in it (it should rise well from the sides). Garnish the bottom with half of the spinach. In the middle, coat the eggs in a queue shape with the rest of the spinach. Roll out the rest of the dough and place it on the mold like a lid. Seal the edges well. In the middle make a few slits. Brush with a little milk. Put in the oven without preheating and cook for 50 minutes to prepare a family dish of the sixth degree (180 degrees). Once cooked, remove from the mold and on the table, cut into slices.

Nice kitchen for everyone, Regine

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