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Pita
This sweet yeast bread with raisins is traditionally baked at Easter in Graubünden. Recipes vary from region to region. This one comes from the Valendas branch of the Graubünden Rural Women and Women Farmers’ Association.
Ingredients
- 1 kg semi-white flour
- 50 g sugar
- 50 g butter
- 150 g raisins
- 5 dl milk
- 1 tbsp salt
- 20 g yeast
- Finely grated zest of one lemon
Preparation
- Knead all ingredients into a dough and leave it to rise until doubled in size. Shape into a round loaf. Bake in a preheated oven at around 200°C for approximately 35–40 minutes.
- This Easter bread can also be made with chopped dried prunes or other dried fruits.
Our tips
We recommend making half the quantity of dough. If you choose to make the full quantity, shape two loaves instead of just one.
Soak the raisins in milk for 2–3 hours.
To make the yeast dough: Mix the flour, sugar and salt. Make a well in the centre. Crumble in the yeast and mix it with approx. ½ dl of water in the well to form a thin paste (pre-dough). Cover with flour and leave to rest until cracks appear in the flour. Add the butter, lemon zest, raisins and milk, then knead into a smooth dough. Once the dough has risen, shape it and leave it to rise, covered, at room temperature for 10–15 minutes.
Before baking, lightly score the bread and brush it with a beaten egg.
