St. John the Baptist Parish, A Parish of the Russian Orthodox Church, Canberra, Australia

Easter Recipes


You will need:

  • I package dry-active yeast
  • 1/2 cup granulated sugar
  • 4 tablespoon honey
  • 2 tablespoons warm water
  • 1/8 teaspoons almond extract
  • 1 cup lukewarm milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 3 cups sifted all-purpose flour
  • 1-1/2 teaspoons grated lemon zest
  • I egg yolk
  • 2 tablespoon almond slivers

Dissolve yeast in warm water/milk with l tsp of sugar and little flour. Allow to rise in a warm place. Add to lukewarm milk. Add butter, lemon zest, sugar, honey, and almond extract and mix well. Add flour and eggs. Knead until smooth. Cover and allow to rise until doubled in size. Knead 2-3 minutes. Divide dough and fill lined tall baking tins - 1/3 full. Cover with towel, and allow to rise in warm place untill tins are full. Preheat oven to 300-350F. Bake 30 minutes. If top browning is too quickly, cover with paper. Test with wooden skewer for rediness. Light candle when blessed.


You will need:

  • 400g butter
  • 5-6 egg yolks
  • 500g sugar
  • 1 kg cottage cheese
  • 300g cream (30% fat)
  • I 00g sultanas
  • 100g candied fruits
  • cardamon seeds and vanilla

Mix butter with sugar until white, adding yolks one by one. Add vanilla and cardamon powder. Then add cottage cheese, sultanas, almonds, crushed candied fruits or lemon rinds.

Mix well, add whipped cream.

Press mixture into a mould.

April 1999

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