{"id":3340,"date":"2012-03-15T18:31:55","date_gmt":"2012-03-16T00:31:55","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3340"},"modified":"2016-02-20T18:41:08","modified_gmt":"2016-02-21T00:41:08","slug":"a-sweet-easter","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/a-sweet-easter\/","title":{"rendered":"A Sweet Easter"},"content":{"rendered":"

EASTER BREAD<\/strong>
\nVelyk\u0173 pyragas<\/em><\/p>\n

2 cups scalded milk
\n2 packages active dry yeast
\n\u00bc cup plus \u00bd cup sugar
\n3 cups plus 3\u00bd cups sugar
\n3 large beaten eggs
\n1 tsp. salt
\n1 cup white raisins
\n\u00bd cup melted butter
\n1 large egg yolk
\n1\u00bd Tbsps water
\nCool scalded milk to 110 \u00b0 . Place in a large bowl or stand mixer. Add yeast, \u00bc cup water and 3 cups flour. Mix well. Cover and let rise until light and bubbly. Add eggs, \u00bd cup sugar, salt, raisins and butter to yeast mixture, mixing well. Add remaining 3\u00bd cups flour and knead until a smooth dough forms. Turn out into a greased bowl. Cover with greased plastic wrap and let rise until doubled. Punch down dough. Shape into 2 loaves and place in large loaf pans. Cover with greased plastic wrap\u00a0 and let rise until doubled. Heat oven to 350 \u00b0. Brush with 1 egg yolk mixed with 1\u00bd tablespoons water. Bake 50 minutes or until an instant read thermometer registers 190 \u00b0. Turn out onto wire rack to cool completely.<\/p>\n

POPPY SEED BUNDT BREAD<\/strong>
\nAguon\u0173 duona<\/em><\/p>\n

Bread:
\n3 cups flour
\n1\u00bd tsps. salt
\n1\u00bd tsps. baking powder
\n3 eggs
\n1\u00bd cups milk
\n1 1\/8 cups oil
\n2\u00bc cups sugar
\n2 Tsps. poppy seeds
\n1\u00bd tsps. vanilla extract
\n1\u00bd tsps. butter flavored extract
\n1\u00bd tsps. almond extract
\nPreheat oven to 350 \u00b0 . Grease and flour a bundt pan or two loaf pans. Mix all ingredients together and pour into the pan(s). Bake 1 hour for a bundt pan and 40-45 minutes for the two loaf pans. When the bread tests done, remove from the oven and poke holes with a knife so glaze can penetrate.
\nGlaze:
\n\u00bd tsp. butter flavored extract
\n\u00bd tsp. almond flavor extract
\n\u00bd tsp. vanilla extract
\n\u00bc cup orange juice
\n\u00be cup sugar
\nHeat all ingredients over medium heat until dissolved. Pour the glaze over the bread. Let stand for 10-15 minutes, remove bread from pan(s) and cool on rack.<\/p>\n

TALL \u201cBOBA\u201d<\/strong>
\nAuk\u0161ta \u201cBoba\u201d<\/em>
\n4\u00bd cups flour
\n1\u00bd cups milk
\n1\u00bd oz. yeast
\n12 egg yolks
\n1 cup sugar
\n1 cup melted butter
\n1 tsp. salt
\n\u00bd cup cleaned slivered almonds
\n\u00bd cup small raisins
\nWarm the milk; add 2 cups of flour and diluted yeast; mix and let stand to rise. Then add salt, and beat well. Add egg yolks, creamed with the sugar until white, and the remaining flour. Beat thoroughly. Then add warm, melted butter, slivered almonds (almonds may be coarsely ground) and raisins. Mix well and put in a warm place to rise. Then beat well or knead again and pour into a high baking pan to 1\/3 of its content. When the dough rises to 2\/3 of the pan, carefully put it into the oven (hot) for 1 A Sweet Easter hour. When done, remove from the oven and let stand in the baking pan until cool. Sprinkle with powdered sugar. Note: \u201cBoba\u201d is a traditional Easter cake. There are several ways to make it. Some cooks use 1-pound coffee cans for baking the bread, resulting in a very tall \u201cBoba\u201d.<\/p>\n

ANGEL POPPY SEED CAKE<\/strong>
\nAguoninis pyragas<\/em>
\n\u00bd cup poppy seeds
\n\u00be cup boiling water
\n2 cups flour
\n1 Tbsp. baking powder
\n\u00bc tsp. baking soda
\n\u00bd tsp. salt
\n1\u00bd cups sugar
\n\u00bd tsp. cream of tartar
\n6 eggs, separated
\n\u00bd cup oil
\n2 tsps. vanilla
\nPour boiling water over the poppy seeds, cover and set aside overnight. In a large bowl, combine dry ingredients, add the yolks, oil, vanilla and drained poppy seeds. Beat with electric mixer at medium speed until smooth. In a separate bowl, combine cream of tartar and egg whites; whisk until stiff peaks form; gently fold whites into creamed mixture. Pour batter into an ungreased angel food cake pan and bake at 325 \u00b0 about 1 hour. Glaze with your favorite icing.<\/p>\n

PANCAKES<\/strong>
\nBlynai, sklind\u017eiai<\/em>
\n1 cup flour
\n1 Tbsp. sour cream
\n4 eggs
\n1 cup milk
\n\u00bc tsp. salt
\nSeparate egg yolks from whites. Beat yolks till light, stir into sifted flour, add cream, milk and salt. Fold in stiffly beaten egg whites. Fry on butter or oil. Use one large tablespoon of batter per pancake. Serve with syrup, honey or preserves. Note: Peeled, thinly sliced or grated tart apples can be added to batter.<\/p>\n","protected":false},"excerpt":{"rendered":"

EASTER BREAD Velyk\u0173 pyragas 2 cups scalded milk 2 packages active dry yeast \u00bc cup plus \u00bd cup sugar 3 cups plus 3\u00bd cups sugar 3 large beaten eggs 1 tsp. salt 1 cup white raisins \u00bd cup melted butter 1 large egg yolk 1\u00bd Tbsps water Cool scalded milk to 110 \u00b0 . Place …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3340","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3340"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3340\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}