Easter Bread from the Island of Cyprus: Marilena Joannides' Traditional Recipe

Cyprus' Culinary Ambassador - Marilena Joannides shows us how to make Easter Bread typical of Karpasia Cyprus. Marilena Joannides is a Culinary Expert known for her extensive research and knowledge in Mediterranean Cuisine. She is also the author of Cyprus Food Treasures
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@marilenascypruskitchen

1kg bread flour
1 teaspoon salt
2 cinnamon sticks
6 cloves
¼ teaspoon mastic
¼ teaspoon mahlep
1 teaspoon anise seeds
50g butter
11g dry yeast
100g water
350g milk
300g fresh unsalted "anari" cheese (ricotta)
100g sugar
100g sesame seeds
1 teaspoon lemon juice


Boil the sesame seeds with the water and lemon juice for 3'. Drain.

Grind all spices together with a bit of sugar and mix with the flour and salt. Melt the butter and combine with the flour mixture.

Warm the milk with the sugar and mix with the "anari" cheese.
Dissolve the yeast in 100g water and a bit of sugar, leave till frothy and add to the milk mixture. Add this to the flour and use a mixer to knead very well for 10'.

Shape into thick cords and roll in the sesame seeds. Arrange on oven trays, covered with baking sheet. Cover with a clean cloth and let them rise for 1 hour. Bake in a moderate oven for about 45'.

#Pascha
#Easter
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