Easter ritual bread

Table of contents:

Easter ritual bread
Easter ritual bread


  • 500 g sifted flour,
  • 1 packet dry yeast,
  • 1 tsp sugar,
  • 1 tsp s alt,
  • 50 g melted butter,
  • 100 ml fresh milk,
  • 200 ml lukewarm water


In a bowl, sift the flour and add the dry yeast, s alt and sugar, mix the dry mixture well and make a well. Pour the melted butter, milk and water into it and mix slowly until it forms a ball. We knead the dough well, it should be soft and elastic and let it rise until it doubles in volume. Then we mix it again and roll it into a crust for a tray about 28 cm. Let rise again.

During this time, we prepare a simple dough of 1 tsp of water and enough flour to form the elements – four wicks that go around the eggs and a clean field in which to place the stamp from the prusurnik.

Prusurnika/prosfornika is a wooden seal for ritual breads. In a relatively large part of the country, they are very common, and every Christian house has its prosfornik, which is kept in the home iconostasis next to the icon - the patroness of the home. With it, the "transformation" of the bread into the body of Christ takes place. After the layout of the bread is finished, it is placed in a heated oven at 200 degrees and baked for about 10 minutes. Then reduce the oven to 180 degrees and bake for another half hour. After it is baked, it is removed from the oven, sprinkled with water and turned to go around the grain, as they say.

The recipe belongs to Valya Mihailova Ivanova, she participated in the contest "The most delicious Easter recipes"

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