Monday, April 21, 2014

Turkish Easter Bread

I thought I was done baking Easter breads this year until I saw this recipe on one of my favorite blogs.  You can view it here:
 It takes quite a while to rise and it doesn't rise as much as a regular bread does.

 The secret ingredient is mahlab.  This is a spice made from the ground pit of sour cherries.  It is a wonderful nutty flavor and the aroma is outstanding.  Pensey's carries this spice.

 You need to grind the spice before using it.

 I, of course, had to add icing. And slivered almonds.

 I served it with strawberry jam I had just made.  The bread was so good on it's own that no one wanted to use the jam.  I insisted and they said it was even better with the jam.Thanks for another great recipe Ozlem!