Ukrainian Easter Bread Chyhyryn Style

1. 1

   Line the bottom and sides of a 10 inch tube pan (or 2 tall cans, to be traditional) with buttered brown paper, or greased parchment paper, or use lined muffin tins.

2. 2

   Sift flour and sugar separately, then sift flour with 1/2 cup sugar.

3. 3

   Beat egg whites with wire whip until foamy.

4. 4

   Add cream of tartar, fold in vanilla, almond extract, and salt.

5. 5

   Whip until glossy and stiff, but not dry.

6. 6

   Gradually whip in remaining sugar a little at a time.

7. 7

   Sift some of the flour-sugar mixture over egg whites, fold gently, and repeat until all flour is used.

8. 8

   Pour into prepared pan or cans and bake in preheated 350 degrees F. oven.

9. 9

   Note: the tube pan requires 45-50 minutes, the cans about 30 minutes; cook muffins in tins less, according to size.

10. 10

    When done, hang tube pan upside down or invert cans on rack for 1 hour, until set.

11. 11

    Remove, place on platter, and sprinkle with powdered sugar.

12. 12

    To serve, spoon fruit syrup over each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.