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“A traditional Easter bread served in Eastern Europe - this is an extremely rich bread due to the large amount of dairy products. To make it truly authentic you should use the whey from Hrudka (see my recipes for this), if you don't have the whey scalded milk is a useable substitute.”
2hrs 30mins
1 loaf

Ingredients Nutrition


  1. Soften yeast in warm water.
  2. Melt margarine in milk and let cool.
  3. Add sugar, yeast mixture, and salt.
  4. Add the 3 beaten eggs.
  5. Add flour to make a soft dough.
  6. Knead until elastic.
  7. Put in greased bowl to rise.
  8. Let rise until doubled, then punch down and let rise again.
  9. Put in a 2-quart greased casserole pan and let rise until doubled.
  10. Brush with beaten egg.
  11. Bake at 350°F for 30-45 minutes.
  12. Cool before taking out of pans.

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