Easter Breads

Hot Cross Buns; Italian Colomba; Russian Kulich; Greek Tsoureki are some examples of traditional Easter breads to name a few. I would like to invite everyone to add what other traditional Easter breads from around the world they know of as I find it a fascinating subject area!

It has been suggested that the word Easter is derived from Eostre which is the name of the mythological pagan Anglo-Saxon Goddess of Light and Spring. Special dishes were cooked in her honour during spring, which in the northern hemisphere is around Easter time. Research suggests that Easter was introduced to transpose  pagan festivities.

The use of eggs was forbidden during lent, one of the reasons why they feature so prominently during Easter celebrations as an ingredient. During lent one would expect a certain accumulation of the forbidden product and the end of lent was the first opportunity to use up the surplus. In addition to this, eggs represent rebirth,  a symbolic representation of Christ’s resurrection. Spices also feature prominently in Easter breads as their use signifies something special to mark the breaking of lent.

I invite you to follow my little breadcrumb shares on this subject area as we approach this year’s Easter festivities! Do you have a special Easter favourite?


4 thoughts on “Easter Breads”

  1. Folar is a traditional Portuguese bread served at the Easter. And Pão-de-Ló is a sweet and egg-enriched cake very traditional for Easter too.

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