The Taste Of Easter: Recipes From Different Countries

Easter is generally a time of joy, often associated with Christian  tradition. In the first centuries of the Christian era, Christmas  and Easter were  not associated with exact dates,  but in the end  both celebrations were fixed with  dates  that were similar to former pagan holidays. That also helped to build a following in  Christianity‘s early years. Therefore Easter as a symbol of resurrection coincides with the  springtime renewal of life  in nature and life in general. Either which way, in different corners of the world many Easter customs have grown up, and that includes Easter treats. In our redaction we have prepared for you a few traditional recipes from different countries. 

Hot cross buns, UK

Similar  variations on sweet bread exist in other European countries  such as Mazanec in the Czech Republic or Tsoureki with coloured eggs in Greece


2  sachets dried yeast or equivalent of fresh

450 g bread flour (that will  provide  a difference in color to contrast with the white  cross)

50g of white flour

200 ml semi-skimmed milk

1 large egg

50 g unsalted butter

1 teaspoon cinnamon

½ nutmeg

55 g sugar

50 g raisins

30 g dried cranberries

2 tablespoons mixed peel

honey to glaze

Process: Pour  warm milk on the yeast and stir it to combine,  then leave it to  rise. Meanwhile melt the butter. Combine the yeast mixture with egg, butter, spices, salt, sugar, raisins, cranberries, and bread flour into a dough. When the dough is nicely worked out, leave it in a warm place for about an hour to rise again. It will change  in volume rapidly. After that preheat the oven to 180 – 190 C. Divide the dough into small buns and roll them into small balls.  When the buns are ready, mix a little bit of white flour with water,  stir  with a spoon to create a thick paste, which will be placed carefully over the top using a spoon or piping bag. Bake for 20 minutes. Glaze them with runny honey while hot.


Pashka, Russia


850g ricotta cheese

250ml cream

150 g softened butter

3 egg yolks

125g caster sugar

1 tsp vanilla essence

100g chopped Mixed Peel

100g blanched almonds, finely chopped

Process: First you prepare the form for the Pashka. Line chosen  pyramid-shaped cup/cups with muslin. Beat the butter in a processor and slowly add ricotta. Meanwhile heat the cream. Whisk egg yolks with sugar in a bowl until the mixture is thick and gradually start pouring warm cream, while whisking. Then return back  to medium heat and rather warm it up for 5 – 7 min, but don’t boil it. After that cool the ready mixture and stir in vanilla essence, peel and almonds plus the ricotta/butter from earlier. Divide into prepared cups and press down with spoon until nicely filled. Keep refrigerated over night.  Then you turn them upside down and get them out of the cups, remove muslin.


Chipa, Paraguay


550g yucca flour  ( Yucca flour comes from  Yucca root [Manihot esculenta] also cassava. It is a gluten free flour, used for making bread or as a thickener)

225g corn meal

1⁄2 tsp. baking powder

1 1⁄4 tsp. salt

4 eggs

anise seeds

100 ml milk

100 ml unsalted butter

1 tbsp. anise seeds, lightly toasted

170 g shredded mozzarella

55 g grated parmesan

75 g crumbled feta

115 g shredded cheddar

Process: Mix  yucca flour with corn meal and baking powder with salt. Add sliced butter until it starts binding together, then  add eggs and milk and whisk it until you  make a nice dough. Then  come cheese and anise seeds to form a final ball. Divide it into small pieces (about 14 – 16), and cool them for 30  minutes.  Oven should be preheated to 200 C.  Take each piece of dough and  form into a 15 cm long roll and connect the ends together. Place them into prepared baking sheet and bake 15  minutes until they are puffed and  golden.


Paçoca de Amendoim, Brazil


340 g peanuts, lightly salted

280 g brown sugar

170 g manioc flour or manioc starch

pinch of salt

60 ml condensed milk

Process: Grind peanuts and sugar and mix them with manioc flour and salt. Start adding condensed milk spoon by spoon and keep checking if the mixture comes together. The formed dough can be either pressed into a prepared pan with baking paper and after removing from pan cut into pieces or  use cookie cutter of your choice. Store in container.


Easter Cake baked in form of lamb, Czech republic

Lambs and eggs are two major symbols of Easter. A sweet treat in the form of a  lamb  is a traditional item in the Czech  Republic, where one cannot imagine Easter without it. The cake  can be  made in any of your favorite  forms.


170 g flour

170 g caster sugar

170 g butter

baking powder

3 eggs

Process: First prepare the form using a layer of butter and pour with flour. Separate yolks from egg whites. Whisk the  egg whites with a pinch of salt and a spoon full of water into a firm foam. Meanwhile mix yolks with sugar and gradually pour melted butter. Last comes flower with baking powder. At the end mix the final mixture with the egg white snow (here you don’t use a processor, but gently stir it not  allowing the snow to drop. Pour into a form and bake in preheated oven 180C for about 30  minutes. Check with a wooden skewer. After removing from the form and cooling down, sprinkle it with fine sugar and tie a ribbon around its neck.

What do you think, will you prepare a traditional dish of your own or  will you try something new this  year?

Photo: Shutterstock

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