Fogatsa
Shortly before Easter, the bakeries and shops in the villages and towns of Corfu, come alive with the smell of a sweet bread called fogatsa, meaning Easter bread. The traditional fragrance comes from kumquat liqueur, but being tea total I used the juice from a tin of mandarins and good quality vanilla extract. This with the added quantity of sugar brings a beautifully balanced sweetness to this typical Corfiot offering. #CorfiotEasterBread
Fogatsa
Shortly before Easter, the bakeries and shops in the villages and towns of Corfu, come alive with the smell of a sweet bread called fogatsa, meaning Easter bread. The traditional fragrance comes from kumquat liqueur, but being tea total I used the juice from a tin of mandarins and good quality vanilla extract. This with the added quantity of sugar brings a beautifully balanced sweetness to this typical Corfiot offering. #CorfiotEasterBread
Cooking Instructions
- 1
Heat the milk in a small saucepan until it is just warm. Pour it into bowl and stir in the yeast, 100 grams of the flour, and 4 tablespoons of the sugar.
- 2
Place the bowl in a warm place, lightly covered with a tea towel, and allow to stand until the yeast starts to bubble up, roughly about 20-30 minutes.
In a medium bowl, beat the egg yolks with 6 tablespoons of the remaining sugar until pale and creamy. Pour this mixture into the yeast mixture. - 3
Stir in the drained mandarin juice, vanilla and melted butter.
Slowly add flour, a bit at a time mixing it in with a wooden spoon, until it begins to form. Turn this out onto a lightly floured work surface and knead, adding more flour if necessary to form a very smooth, large ball of dough.
Put it back into a bowl, cover and place somewhere warm and allow to stand until the dough has doubled in size, about 1 and half to 2 hours.
- 4
Punch the dough down and knead again for about 8-10 minutes.
Shape into a loaf tin and make a cross shape slash on the surface of the dough, cover with a cloth, and let rise again until doubled for about 45mins to an hour.
Preheat oven to 180c and beat the egg whites with the remaining sugar in a medium bowl until they are frothy but not forming peaks.
- 5
Brush the surface of the loaf with the mixture, and bake until the fogatsa has swelled and browned, this usually takes about 1 hour. Remove from the oven, let it cool on a wire rack, and serve.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
German Dark Rye Bread German Dark Rye Bread
This is very good bread!Great for breakfast (toasted) or for a cheese, wine and bread dinner. I love to have some (or a lot) when it is is still warm, with good butter (Irish Kerrygold is my favorite) and red wine.Source: Hodgson Mill Rye Flour Bag
-
California Farm Farmers Daughters Apricot Brandy California Farm Farmers Daughters Apricot Brandy
This dish is called “Farmers Daughters”, probably because the fruit makes a smooth and mild tasting dessert, but the liquid develops more alcohol from airborne wild yeasts on the dried fruits.A small piece of brandied apricot is served on special family occasions over ice cream to all eligible younger family members.The flavor of the apricots transfers to the sap over a few months and is then fortified with sugar and brewers yeast, becomes an adults only liqueur, 20% alcohol, 40 proof.
-
Jason's Ciabatta Buns Jason's Ciabatta Buns
My daughter Calley loves Ciabatta bread so I made up this one for her. This was a combination of two different bread recipes, combining the best of both ideas. The result is a fantastic flavor with a crisp outside and a extremely soft inside.
-
Belgian-Style Yeast Waffles Belgian-Style Yeast Waffles
Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!This recipe is from King Arthur Baking#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs#Breakfast #Brunch #Sweet
-
Fluffiest Coconut Waffles Fluffiest Coconut Waffles
There are actually two types of Belgian waffles. The Brussels style is what Americans are used to seeing as Belgian waffles, but there is also the Liege. Using yeast instead of chemical leaveners gives it a unique taste and a denser, chewy dough. Couple that with all the things coconut and you get a delicious, slightly healthier waffle.
-
Homemade White Bread Rolls Homemade White Bread Rolls
Since bread starters needs to be used up within 1 - 2 weeks, I thought it best to make bread directly from liquid yeast, which lasts for a while.Unlike dry yeast, the time needed for rising varies greatly depending on the strength of the starter.I recommend yogurt or strawberry yeast, which are both strong. Recipe by saku_nana
-
Grandma's Easter Bread (Bread Machine) Grandma's Easter Bread (Bread Machine)
I modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.
-
Fluffy Yogurt Whey Mountain-Shaped Bread Fluffy Yogurt Whey Mountain-Shaped Bread
I like drained yogurt and I often eat it, but there is always a ton of whey leftover.I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.- The baking time and temperature will vary depending on the oven, so adjust accordingly.- You can also bake this bread from to to finish in the bread machine!- I use low-fat milk in this recipe. Recipe by putimiko -
Homemade Pita Bread Homemade Pita Bread
I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com
-
Leopard print choco vanilla bread Leopard print choco vanilla bread
#breads Bread is a beautiful thing which comes in many shapes, sizes and flavors,but no bread could be as fabulous and glamourous as this Leopard Print choco vanilla Bread bursted with the best of flavours of both chocolate and vanilla.
Varuna Jindal -
Pan Cubano / Cuban Loaf Bread Pan Cubano / Cuban Loaf Bread
This is a very traditional bread from Cuba. Similar to a soft Italian loaf of bread. It takes time to make but well worth the effort. Each step is actually quick and simple. The time is waiting for the starter and the different risings. Bake this once and you'll be hooked! I suggest making several loaves at once and freezing them after they are baked. Never be without!
-
More Recipes
Comments (7)