Easter is celebrated around the world in various different ways, so we thought we’d bring you our favorite Easter foods from far and wide and show you how to make them. Try something different this year with an international take on Easter!
Great Britain – Hot Cross Buns
Hot cross buns are traditional spiced Easter teacakes that are served on Good Friday. They feature a cross which is symbolic of the cross that Jesus carried. They are often eaten simply cut lengthways and spread with butter or toasted as a traditional afternoon Easter snack.
Bring the 300ml of milk to the boil and remove from the heat. Add the 50g of butter to the milk. Leave to cool.
In a large bowl, mix 500g strong flour, 1 tsp salt, 75g caster sugar, and the 7g sachet of yeast. Make a well in the center and pour in the cooled milk and butter mixture and then 1 beaten egg.
Use a wooden spoon to mix the well, bringing all the ingredients together until a sticky dough is formed.
Place the dough onto a floured surface and knead it for 5 minutes until a smooth mixture is formed. Next, place the dough in a lightly oiled bowl and cover it with cling wrap, leaving it to rise in a warm place for 1 hour.
Once risen, add the raisins, 50g mixed peel, zest of 1 orange, apple pieces, and 1 tsp ground cinnamon to the dough and knead in the ingredients. Leave to rise again for 1 hour in the same way as before.
Divide the dough into 15 pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on a baking tray (two if there’s not enough room) remembering that the dough will expand. Cover with clingfilm and allow to rest for 1 hour.
Preheat the oven to 425F. Mix the 75g plain flour with about 5 tbsp water to make a paste. Spoon this into a piping bag and pipe a cross on each bun.
Bake for 20 minutes on the middle shelf of the oven until golden brown.
Heat 3 tbsp apricot preserves until it melts and then, while still hot, brush it over the top of the buns when they’re taken out of the oven.
Leave to cool before serving!
Russia – Paska
Paska is a cream cheese based savory dessert that’s served at Easter time in many parts of Russia. It’s sometimes decorated with dried and fresh fruit which gives it an ornamental appearance.
How to make
½ cup chopped crystallized ginger, ¼ cup mixed peel, ½ cup dried currants, ¼ cup chopped dried figs, ¼ cup chopped dried pear, 2 tbsp amaretto, 4oz unsalted butter, 4oz caster sugar, 2 egg yolks, 750g fresh ricotta, zest of 1 lemon and 1 orange, 2 tbsp lemon juice, ½ cup chopped toasted almonds, ½ cup sour cream.
Line a large bowl with an unused damp muslin cloth.
Combine the crystalized ginger, mixed peel, dried currants, figs, and pear in a different bowl and add the amaretto. Leave this to soak for 15 minutes.
In another bowl, cream the butter and caster sugar with an electric mixer until thick. Add the egg yolks one at a time and beat them into the creamed butter and sugar. Add the ricotta and lemon and orange zest and beat it together to combine.
Using a wooden spoon, fold in the soaked fruits, lemon juice, and toasted almonds and then the sour cream.
Spoon the mixture into the lined bowl and fold over the overhanging cloth. Cover and refrigerate for 8 hours or overnight.
Turn out before serving and add extra dried fruit for decoration!
Poland – White Borscht
We’re used to borscht being a deep red, but at Easter time this special meal is made right across Poland. It’s sometimes called Zurek, and it’s very hearty and filling!
How to make
4 hard-boiled eggs, 1 lb. Polish Kielbasa (smoked is best!), 6 cup water, 1 tsp salted butter, 4 cloves garlic – diced, 1 onion – diced, 2 lbs. potatoes – diced, 1 bay leaf, 1 tsp salt, ½ tsp black pepper, 1 cup sour cream, ¼ cup white flour.
Bring the water to the boil in a large pot and add the Kielbasa for 25 minutes. Remove the sausage, leaving the broth in the pot.
In a medium skillet, fry the garlic and onion with the butter until soft.
Add this mixture to the broth. Then add the potatoes, bay leaves, salt, and pepper. Cook the stew until the potatoes are tender.
In a small bowl, whisk together the flour and sour cream until a smooth paste is formed. Add ½ a cup of the broth from the stew to this mixture and whisk until smooth and thin. Pour the mixture into the stew and stir constantly. Allow to simmer for 10 minutes as the stew thickens.
Cut the Kielbasa into ½ inch slices and chop the hard-boiled eggs in half. Add these to the soup.
Before serving, taste the soup in case it needs any extra seasoning.
No matter who you’re celebrating Easter with this year, there are lots of different meals you could choose from, so why not try one of these exciting Easter dishes from around the world to wow your friends and family?!