Fogatsa

Name: Fogatsa
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 300 ml milk; 1 sachet active dry yeast; 100 grams Plain flour to start, then as needed during the recipe instructions; 12 tablespoons sugar; 2 small eggs, separated; 125 ml well-drained mandarin juice from a tin; 1 tbsp vanilla extract; 150 ml melted Butter

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

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

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

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Ingredients

1 hour plus prep time

8 servings

300 mlmilk
1 sachetactive dry yeast
100 gramsPlain flour to start, then as needed during the recipe instructions
12 tablespoonssugar
2small eggs, separated
125 mlwell-drained mandarin juice from a tin
1 tbspvanilla extract
150 mlmelted Butter

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Steps

1 hour plus prep time

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.

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RECIPES FROM MY TRAVELS @Rfmt_1871

on March 22, 2021 18:16

Birmingham, England, United Kingdom

I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory