ORF-E
English
1 x 45 min
Worldwide

Traditional baked goods are common throughout Europe not just during the Christmas season, but at Easter too. The wide variety is the result of religious differences and regional quirks. One ingredient is particularly central at Easter: yeast. This fungus, sometimes known as ‘germ’ in Austria, makes dough fluffy. Without yeast, many Easter specialities such as Colomba Pasquale from Italy and Reindling from Carinthia in Austria would be unthinkable. Anita Lackenberger goes in search of the most traditional recipes all over Europe. Northern Germany has Easter tarts that are eaten for breakfast or for afternoon tea. In Switzerland the people enjoy an ‘Osterzopf’ or ‘Easter plait’, and in Poland there is a particularly broad range of Easter recipes, such as the Mazurek gateau, Paska, a type of bread, and Babka, an Easter cake.