A miracle with our own hands: we prepare Easter pastries from different countries


Easter is celebrated in various countries around the world. And each nation has its own age-old traditions. One of them is to put homemade cakes, carefully prepared with your own hands, on the festive table. We offer you to go on another culinary journey and find out what treats are baked for Easter by housewives in different parts of the world.

In the circle of the Apostles

The British analogue of the Russian cake is the simnel cake with marzipan. Translated from Latin, simila means “flour of the highest grade” – in fact, a cupcake was baked from it in the Middle Ages. Then it was done 40 days before Easter, so that it would gain a taste for the holiday. Today, English housewives make simnel the day before and decorate it with 12 marzipan balls-according to the number of apostles.


  • butter — 250 g
  • sugar-180 g
  • egg — 3 pcs. + 1 protein
  • flour-250 g
  • marzipan-450 g
  • dried fruits (raisins, dried apricots, prunes, dates, dried cherries or cranberries) – 70 g
  • candied fruits — 50 g
  • lemon and orange zest
  • cognac — 100 ml
  • baking powder — 1 tsp.
  • cinnamon, ground ginger-0.5 tsp each.
  • powdered sugar for serving

Dried fruits are steamed with boiling water for 5 minutes, drain the water, add candied fruits and cognac, leave overnight. Beat the softened butter with sugar, eggs, zest and spices. Gradually introduce flour with baking powder, knead the dough, and at the end add the infused dried fruits and candied fruits. We put the dough in a detachable form with parchment paper and put it in the oven at 160 °C for an hour.

We separate about a third of the marzipan and roll 12 balls. The remaining part is thinly rolled into a circle according to the size of the cake. When it cools down, we spread the marzipan layer and smooth it over the entire surface. We sit the marzipan balls in a circle, lubricate them with whipped protein and put them back in the oven. This time at a temperature of 200 °C, until the cap turns red. Sprinkle the finished simnel with powdered sugar.

Cupcake with intricacies

In Austria, at Easter, according to a long tradition, they bake a rindling cupcake roll with nuts and dried fruits. The first mention of it dates back to the XVI century, but then it was just sweet bread. Later, fennel, dried pears, prunes and honey with nuts were added to the dough. And they baked a cupcake in reindles — special forms with two handles. Hence the name.

Ingredients for the dough:

  • flour-500 g
  • milk — 250 ml
  • dry yeast — 11 g
  • butter — 100 g
  • egg — 1 pc.
  • sugar — 3 tbsp. l.
  • salt – ¼ tsp.

Ingredients for the filling:

  • raisins-150 g
  • walnuts — 50 g
  • cognac— 3 tbsp. l.
  • butter — 50 g
  • brown sugar-100 g
  • cinnamon — 1 tsp.

Wash the raisins with hot water, pour brandy and insist until the dough is kneaded. We heat the milk a little, dilute the sugar with yeast. Add the softened butter and egg. Add flour and salt in parts, knead the dough. We put it in a greased bowl, cover it with a towel and leave it in the heat for an hour.

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Finely chop the dried nuts with a knife. The dough that has come up is rolled out into a rectangular layer with a thickness of 1 cm. We lubricate it with butter, sprinkle it first with cinnamon and sugar, then with raisins and nuts. Roll up a tight roll, put the seam down into the cake pan, pre-greased with oil. We put it in the oven at 180 °C for 40-50 minutes. On a slice, such a cupcake looks very impressive.

The Celestial dove

The Italian sister of our cake is Columba pasquale, which translates from Italian as “Easter dove”. It is believed that it was first baked in the 30s of the last century in a Milanese bakery owned by the Motta confectionery factory. The shape of the dove was chosen for a reason, because in the Catholic tradition it represents the Holy Spirit and is a symbol of salvation.

Ingredients for the first batch:

  • flour — 525 g
  • milk — 200 ml
  • fresh yeast — 15 g
  • sugar-150 g
  • butter-160 g
  • egg — 1 pc. + egg yolk

For the second batch:

  • brown sugar-50 g
  • butter — 40 g
  • almond flour — 50 g
  • candied fruits — 100 g
  • egg yolk — 1 pc.
  • vanilla extract — 1 tbsp.
  • a pinch of salt

For the glaze:

  • almond flour-40 g
  • brown sugar-65 g
  • egg white — 1 pc.
  • peeled almond kernels-20 g

We dissolve the yeast in warm milk, leave it until bubbles appear. Add the softened butter, eggs and sugar to the sifted flour. We introduce milk with yeast, knead and knead the dough, put it in a warm place for 10-12 hours.

Again, we knead the dough, mix candied fruits, almond flour, egg yolk, butter, sugar and vanilla extract. Let the dough rest for half an hour. For baking, you will need a special form in the form of a bird. It can be made of thick foil.


We separate two small parts from the dough — the future wings. The remaining part is rolled out into a square, folded into three layers and placed in the central part of the mold. We put two pieces of dough on the sides closely. After 7-8 hours, you need to make the glaze. Whisk the protein with sugar, gradually mixing with almond flour. We lubricate the dough with glaze, decorate with almonds, send it to the oven at 180 °C for 40-50 minutes. Decorate the colomba at your discretion and serve directly in the form.

Polish souvenir

The Poles ‘ favorite Easter pastry is the mazurek pie. It is made from shortbread dough and decorated with dried fruits with nuts. We offer you to try a variation with an exquisite curd-vanilla filling.


  • butter — 300 g
  • flour — 525 g
  • baking powder — 1 sachet
  • sugar-150 g
  • egg yolks — 3 pcs.
  • gelatin — 1 tsp.
  • water — 50 ml
  • cottage cheese-500 g
  • yogurt without additives-150 g
  • confiture — 200 g
  • dried apricots, walnuts, confectionery sprinkles for decoration

Sift the flour with baking powder, stir in half the sugar. Add the yolks and grated frozen butter. We knead the elastic dough and divide it into two lumps: one is larger, the second is smaller. We put them in the refrigerator for half an hour.

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Meanwhile, we rub the cottage cheese with the remaining sugar, gradually mixing the yogurt. We dilute the gelatin in water and pour it into the curd filling. A large lump of dough is rammed into a round shape, greased with oil. From a smaller coma, we make bumpers along the entire circumference. We lubricate the inner part with jam, spread the curd filling on top. Bake the pie for 30-40 minutes at 180 °C. When the mazurek cools down, we decorate it with dried apricots and nuts in the form of crosses and confectionery sprinkles.

Sweet nest

The Portuguese version of Easter baking is called “folar”. Instead of dried fruits, pork, ham or sausages with garlic and hot pepper are put in it. However, there is also a sweet variation. Her signature feature is a whole egg in a shell inside the dough.


  • flour — 560 g
  • dry yeast — 7 g
  • milk — 300 ml
  • egg — 2 pcs. in the dough + 6 pcs. for decoration
  • butter-80 g + for greasing
  • sugar — 100 g
  • vanilla and nutmeg-on the tip of a knife
  • fennel and cinnamon-0.5 tsp each.
  • a pinch of salt

In the warmed milk, we dilute yeast, 1 tbsp flour, 1 tbsp sugar and leave the sourdough in the heat so that it foams. Sift the remaining flour, make a recess, put a pinch of salt in it, pour in the approaching sourdough, add sugar. We melt the oil, add all the spices to it and introduce it into the base. Knead the dough, form a lump, put it in a greased bowl, put it in the heat for a couple of hours.

Now we divide the dough into 12 parts, twist the bundles, weave them together and connect the ends. You will get buns with holes. We put a whole raw egg inside each one, lubricate the dough with oil, send it to the oven at 170 °C for half an hour. Before serving, lightly dust the folar with powdered sugar.

Inspired by the rum woman

Finally, the turn came to our native kulich. Oddly enough, but 200 years ago it was baked without a mold — in a Russian oven on the hearth. Such a cake was called a hearth and was similar to a loaf. The usual “cans” began to be used only in the XIX century. A strong influence on the shape and content of the cake was exerted by the incredibly popular rum woman at that time, who came from France. Raisins soaked in rum syrup were added to the dough, snow-white glaze was poured on top, and baked in high forms. Compare it with a traditional Russian cake.


  • flour — 1 kg
  • butter — 300 g + for greasing
  • milk — 500 ml
  • raw yeast — 40-50 g
  • sugar-350 g
  • egg — 6 pcs.
  • almonds-250 g
  • raisins-250 g
  • cognac — 100 ml
  • a pinch of salt
  • vanilla extract — 10 ml
  • protein — 2 pcs.
  • powdered sugar-250 g
  • egg yolk for greasing
  • lemon zest for decoration

In advance, we soak raisins in cognac. In slightly warm milk, stir the yeast, 50 g of sugar and 100 g of flour. Leave the dough in a warm place for 20 minutes. We rub the yolks with the remaining sugar and introduce them into the approaching sourdough. Next, we send the softened butter. Whisk the proteins into a fluffy foam with salt and mix it into the resulting mass, then let it rest for 15-20 minutes. Then, in several steps, sift the flour, knead and knead the dough, remove it to the heat for an hour.

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The raisins infused in cognac, together with fried crushed almonds and vanilla extract, are introduced into the dough. We lubricate the forms with oil, fill them with two-thirds of the dough, smear the yolk on top and leave it for proofing. Bake the cakes for 20-30 minutes at 160 °C. Closer to the end, beat the powdered sugar with whites into a snow-white glaze. We cover the cooled cakes with it and decorate with lemon zest.

Tenderness in the flesh

In the Czech Republic, they bake lamb from dough for Easter. It is also popular in other European countries. But where did the tradition come from? It is closely connected with Passover and the exodus of the Jews from Egypt. The Jews consider themselves part of the flock of God, and the Lord himself is their shepherd. Therefore, it is necessary to put a dish with lamb on the festive table. Lamb from the dough is a continuation of the custom. After all, he personifies the Lamb of God, that is, Jesus Christ. It is not difficult to prepare such pastries — in fact, it is a classic cupcake. The main thing is to find a three-dimensional shape in the form of a lamb.


  • butter — 250 g
  • sugar-250 g
  • egg — 5 pcs.
  • flour-160 g
  • starch — 100 g
  • baking powder — 1 tsp.
  • salt and vanilla-a pinch at a time
  • powdered sugar for sprinkling
  • vegetable oil for lubrication

Beat the softened butter with a mixer until it turns white. Continuing to beat, add sugar and add eggs one at a time. Mix the flour with starch, salt and vanilla. In several stages, sift into the oil base and whisk again. We lubricate the form with oil, spread the dough and level it with a spatula. Note that it will rise in the oven and increase in volume. Bake the lamb at 180 °C for about 50 minutes. Wait until it cools down, and only then remove it from the mold. Sprinkle the shortbread lamb with powdered sugar — it will become a decoration of the festive table.

Here is such an Easter pastry prepared in different countries. You can easily bake some of the suggested options for a holiday. And if you need even more interesting recipes, look for them on the website “Healthy Food Near Me”. For sure, there is a traditional Easter pastry in your culinary piggy bank, which the whole family is looking forward to. Share your proven ideas with other readers in the comments.

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