Traditional, light and for celiacs: the ultimate guide to preparing Easter

History says that in 476, a barbarian king had occupied the city of Pavia, Italy. At that time, a pastry chef from the region was preparing a dove-shaped cake, a symbol of peace and love for the king. Amazed by the taste, he ordered the liberation of the people. From that moment, began to develop a Easter thread it gradually took the form in which he now knows himself, as a symbol of the love and friendship that unites the cities.

"In the center of Europe, at the time when they were very poor, they took the ripe plums from the trees and made a dough with flour and water, enrobed them and fried, then they bit to feel the sweetness of the fruit In times of big cow, the bakery in this area is full of things"ensures Adriana Abiusi, founder of Brasna.

Every country has had its own threadsuch as Colomba in Italy, Ostertorte in Germany, Easter bread in Chile, Kulich in Russia or Cozonac in Bulgaria and Romania.

"It's a traditional pastry party and has a great similarity to Reyes' sons," says the chef, adding that "in Argentina, the most consumed is the clbadic pastry creamsome even fill it with pastry cream, and at the top you can also put figs, orange zest, cherries, small Easter eggs or even hard boiled eggs, but it shows less and less. "

TRADITIONAL EASTER WIRE

Flour 000, 1kg
Sugar, 200gr
Butter, 200gr
Salt, 10gr
Eggs, 3
Yeast, 50gr
Water 400cc
Vanilla flavoring

It's done first poolish or ferment beforehand or pre-ferment so that it is more spongy, with 100gr of flour, 25gr of yeast and 80cc of water that we extract ingredients, in addition to a spoonful of sugar or honey.
Aside, a flour wreath adding the rest of the ingredients, except the butter. Everything is linked to poolish and finally the butter ointment little by little. Knead until smooth. 4 rolls of 450gr c / u are formed, approximately. The rolls are allowed to rest for 20 minutes. They open in the middle to form the threaded ring and are perfectly badembled in a plate. They let themselves go. Decorate with the custard and the bottom edge with the beaten egg. Bake at 180 ° C for 25 minutes

When cold, they are decorated with cherries, figs, caramelized oranges, small chocolate eggs, etc. It is painted with syrup and voila!

Among so many Easter pastries, puddings, chocolate eggs … Why not look for a healthy option?

"This version at half the calories and half the fat that a common point, and the best thing to do is that it has the same flavor improving the nutritional profile ", badures Ivanna Chinelli, licensed in Nutrition (MN 9390 MP 4540), stating that "the holiday is an extra day in which I recommend to do the usual meals not to arrive hungry nor at the main table nor sweet and avoid binge eating."

"If you take care of yourself and want to give yourself a chocolate, I have chosen those who come by unit or those who prefer to share a big one with more people to avoid falling into excess," said Chinelli ( @ lightmeup.nutri), "the important thing is to moderate your consumption or if you have the opportunity, try cooking healthy recipes, because you will see more than one who will taste them ".

Ingredients (for 8 servings)

For the dough:
Yeast powder, 10gr
Skim milk, 120cc
Eggs, 1
Black sugar, 2 tbsp.
Essence / vanilla extract, 1 cdita
1/2 lemon or half grated orange
Honey, 1 tablespoon
Butter, 25gr
Whole flour, 350gr
Salt, 1/2 cdita

For pastry cream:
Skim milk, 200cc
Essence / vanilla extract, 1 cdita
1/2 zest of lemon
2 egg yolks
Sweetener, 4 sachets
Corn starch, 1 cda.

In a bowl, place the whole flour, the black sugar and the pinch of salt. Mix Make a hole and incorporate the honey in the center, egg, vanilla, lemon zest and warm milk (it is very important that the temperature is neither too hot nor too cold, so help it yeast at Leude very, very good). Put everything in very well, knead a few minutes to form a smooth bun and let stand for 30 minutes in a warm place.

Sprinkle barely over the flour counter, crush the bread a little, add the butter to the point of ointment and knead to integrate well. Make a new loaf and using a wooden spoon with your back make a hole to give it a screw shape. Arrange on a pre-sprayed plate of vegetable or oil spray. Place the custard on top with a handle or spoon. Brush egg beaten uncovered parts with cream.

To cook? Medium oven, 175 ° C for 35 to 40 minutes or until golden brown on the outside.

For healthy cream:

Heat half of the milk with the lemon peel in a cacerolita. With the other half cold, dissolve the corn starch, add the yolks, the sweetener, the vanilla essence and mix well. Add the hot milk, mix with a whisk and bring back to a low heat. Cook until boiling for a minute and a half or until it becomes thick. Remove from heat, let cool and cool in the refrigerator, covering the surface to prevent the formation of a layer.

This yarn contains a little butter, in smaller quantity than the original, which can be replaced by 2 tablespoons of sunflower oil added to the dough before the egg. If you want to avoid the custard, you can simply sprinkle with 2 tablespoons of impalpable sugar or form a frosting with 2 tablespoons of orange juice.

Nutritional information per serving:
220 kcal
35 g of carbohydrates
11 gr of protein
5.15 gr of fat

EASTER WIRE ADAPTED TO CELIACS

As we know, not all products containing flours can be consumed by people intolerant to gluten. It is therefore an ideal option for those who still want to prepare it or for those who want to surprise a family member or friend.

First, it is essential to follow certain steps to avoid cross-contamination, as explained Antonia Bensusan (@antoniacocinaglutenfree), including "clean your hands before handling gluten-free ingredients, and carefully clean the utensils to remove any residual ingredients that contain gluten." If possible, use utensils exclusively for this type of preparations"

In addition, it must be taken into account that "you must buy ingredients with the logo (without tacc) to ensure the quality and safety of the preparation and store them in a protected place and separate from other ingredients." At the time of cooking, this must be done "before any other preparation containing gluten in the microwave, heated alone and in closed containers", do not forget that "you can not use the same kitchen sponge to wash gluten-contaminated utensils and those used to prepare the wire. Follow the same concept with grills, virulanas and mealsadores "

For the thread:
Sugar, 200gr
Butter or margarine, 100gr
Eggs, 3
Fresh yeast, 25gr
Hot milk, 100cc
Sugar, 1cda
Vanilla essence, 1 cdita
Lemon peel to taste
Orange blossom water, 1
Milk powder, 6 tablespoons
Premix without tacc, 300gr

For pastry cream:
Sugar, 150gr
Cornstarch, 3 tbsp.
Yellow, 2
Eggs, 2
Milk, about ½ liter
Vanilla essence and zest of lemon to taste

In a bowl, dilute the yeast and tablespoon of sugar in the warm milk. Let stand for 10 minutes. Separately, beat the butter with the sugar until a white cream forms. Add the eggs and continue whisking. Pour the vanilla essence, the lemon zest and the orange blossom water and continue to whisk. Stir in the premix and the milk powder and finally pour the ferment. Beat until a homogeneous mixture is obtained.

Place on a ring-shaped mold or in a wire paper pan and let rise for 30 minutes. Preheat the oven over medium heat during this time.

Take in the oven for about 35 minutes or until it is firm.

While the wire is in the oven, prepare the pastry cream. To do this, heat the milk in a saucepan at a minimum. In another bowl, beat the sugar, yolks, eggs and cornstarch. Add half of the hot milk and beat until the ingredients are incorporated.

Pour this preparation into the pot with the rest of the milk, bring back to medium heat and continue stirring until the cream is thick. Once ready, add the essences. Once the wire is firm (but not completely cooked!), Remove it from the oven and cover with pastry cream and 100 g nut mixture. Return to oven for another 10-15 minutes.