Pyragas

Pyragas Recipe from Lithuania: A Delicious Dessert with Golden Raisins

Region / culture: Lithuania | Servings: This recipe makes 2 loaves of Pyragas.

Introduction

Pyragas is a traditional Lithuanian sweet bread that is perfect for breakfast or as a snack with a cup of tea or coffee. This recipe has been passed down through generations and is a beloved treat in Lithuanian households.

History

Pyragas has been a staple in Lithuanian cuisine for centuries. It is often made for special occasions such as holidays or family gatherings. The sweet bread is a symbol of warmth and hospitality in Lithuanian culture.

Ingredients

2 cakes of yeast, softened in 0.25 cup of lukewarm water sweetened with 0.25 tsp of sugar
1 cup of milk
1 stick of butter
1 cup of sugar
1 tsp of salt
2 eggs
5 cups of flour
2 tsp of vanilla
1 cup of golden raisins

How to prepare

Soften the yeast in water and sugar; set it aside.
Heat the milk until it is below boiling, then add butter, sugar, and salt.
Allow the mixture to cool, then add the eggs one at a time, beating them in a bowl.
Add the flour, softened yeast, and vanilla.
Wait for 15 minutes, then knead the dough until it becomes satiny.
Place the dough in a greased bowl in a warm place.
After it has doubled in bulk (about 2 hours), punch it down.
Add 1 cup of golden raisins and knead to distribute them evenly.
Divide the dough in half and form 2 loaves.
Allow the loaves to rise for 1 hour.
Bake at 350°F (177°C) for about 45 minutes.

Variations

Add chopped nuts or dried fruit to the dough for extra flavor and texture.
Sprinkle cinnamon sugar on top of the loaves before baking for a sweet and spicy twist.

Cooking Tips & Tricks

Make sure to knead the dough until it becomes satiny to ensure a light and fluffy texture.

- Allow the dough to rise in a warm place to help it double in bulk.

- Adding golden raisins to the dough gives the Pyragas a sweet and fruity flavor.

Serving Suggestions

Pyragas is best served warm with a pat of butter or a drizzle of honey.

Cooking Techniques

Kneading the dough until it becomes satiny is key to a light and fluffy Pyragas.

Ingredient Substitutions

You can use dried cranberries or apricots instead of golden raisins for a different flavor profile.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before baking.

Presentation Ideas

Slice the Pyragas and serve on a platter with fresh fruit for a beautiful presentation.

Pairing Recommendations

Pyragas pairs well with a cup of hot tea or coffee for a cozy treat.

Storage and Reheating Instructions

Store leftover Pyragas in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in the oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Pyragas contains approximately 250 calories.

Carbohydrates

Each serving of Pyragas contains approximately 30g of carbohydrates.

Fats

Each serving of Pyragas contains approximately 5g of fats.

Proteins

Each serving of Pyragas contains approximately 6g of proteins.

Vitamins and minerals

Pyragas is a good source of iron, calcium, and vitamin B6.

Alergens

This recipe contains wheat, eggs, and dairy.

Summary

Pyragas is a delicious sweet bread that is high in carbohydrates and proteins. It is a great source of iron, calcium, and vitamin B6.

Summary

Pyragas is a delicious Lithuanian sweet bread that is perfect for breakfast or as a snack. This recipe is easy to make and is sure to become a family favorite. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Maria in her quaint little village in Lithuania. Maria's mother had invited me over for lunch, and as soon as I walked into their cozy kitchen, I was greeted by the most heavenly aroma. Maria's mother, Mrs. Jurgaitis, was busy at the stove, stirring a bubbling pot of soup while a fresh batch of bread baked in the oven.

As we sat down to eat, Mrs. Jurgaitis brought out a beautiful loaf of bread that she called Pyragas. It was a sweet bread filled with layers of cinnamon and raisins, and as soon as I took my first bite, I knew I had to have the recipe.

I asked Mrs. Jurgaitis where she learned to make such a delicious bread, and she told me that it was a family recipe that had been passed down for generations. She graciously agreed to teach me how to make it, and that afternoon, we spent hours in her kitchen, kneading dough and rolling out layers of butter and cinnamon.

As we worked, Mrs. Jurgaitis shared stories of her own grandmother, who had taught her how to make Pyragas when she was just a young girl. She told me how her grandmother would wake up before dawn to start the dough, and how the whole family would gather around the table to enjoy the warm bread fresh out of the oven.

I was mesmerized by Mrs. Jurgaitis's stories, and as we finished baking the Pyragas, she handed me a handwritten recipe card with detailed instructions on how to make it. I thanked her profusely, knowing that I had just been given a precious gift that would stay with me for a lifetime.

When I returned home, I couldn't wait to try making Pyragas on my own. I gathered all the ingredients, including flour, yeast, sugar, butter, cinnamon, and raisins, and set to work following Mrs. Jurgaitis's instructions to the letter.

The smell of the bread baking in the oven brought back memories of that wonderful day in Lithuania, and when I finally pulled the golden loaf out of the oven, I knew I had succeeded. The Pyragas was perfect – soft, sweet, and filled with the flavors of cinnamon and raisins.

I shared the bread with my family, who devoured it in minutes, and they begged me to make it again and again. Each time I baked Pyragas, I felt a connection to Mrs. Jurgaitis and her family, and I knew that this recipe would always hold a special place in my heart.

Over the years, I have continued to make Pyragas for special occasions and family gatherings, passing down the recipe to my own children and grandchildren. Each time I bake the bread, I think of Mrs. Jurgaitis and her stories of her grandmother, and I am grateful for the bond that we share through this delicious treat.

Pyragas has become a beloved tradition in our family, a reminder of the power of food to bring people together and create lasting memories. I am forever grateful to Mrs. Jurgaitis for sharing her family recipe with me, and I will always cherish the day that I learned how to make Pyragas.