Lithuanian people do not have a sweet tooth. Baked goods and sweets are not a part of daily eating. However each homemaker does her very best to be creative and to pamper the family especially during holidays and special occasions. Formerly, for holidays and weddings a variety of cakes, cookies and sweet rolls was baked. Tables were laden with beautifully decorated, delicious masterpieces. At wedding receptions, all eyes would be on the ''karvojus'', a large wedding tart which was decorated with a variety of dough birds and animals. Earlier all cakes and dainties were baked by the homemaker herself or a person, famous for her culinary prowess would be hired.
At the beginning of this century, many new foods came to Lithuania, among them tortes and the famous baumkuchen from Germany, which now is a must for every special occasion.
Today Lithuanian homemakers have many recipes for all occasions. Most popular baked goods are made commercially from recipes based on traditional and newly arrived sweets.
However, the most appreciated baked goods are homemade and for this reason each homemaker is intent on creating recipes which will awe everyone and will please her family.
HOLIDAY YEAST CAKE
Šventinis pyragas
1 k (2 lbs) flour
1/2 cup milk
4 teaspoons fresh yeast
2 teaspoons salt
4 tablespoons sugar
6 tablespoons butter
3 eggs; 1 teaspoon vanilla extract
Dissolve yeast in sweetened, warm milk, sift in half of the flour, mix well. Sprinkle top of batter with flour and let rest in warm spot for 2-3 hours, until batter has doubled. Add remaining flour, salt and egg yolks beaten with sugar and vanilla. Mix well. Beat egg whites and fold into dough. Add melted butter and knead dough until it is no longer sticky. Cover and set in warm spot for another rising. Place dough into a round, greased baking pan, let rise one more time. Brush top with egg wash and bake in preheated oven at 375F/190C, for about 1 hour.
POPPY SEED CAKE
Pyragas su aguonomis
1 k (2 lbs) flour; 1 1/2 cup milk
4 egg yolks; 1 whole egg
50 g (2 oz) fresh yeast; 6 tablespoons sugar
FILLING
300 g (10 oz) poppy seed; 150 g (5 oz) sugar
1 egg; 4 tablespoons finely chopped nuts,
filberts or walnuts; 1 teaspoon vanilla extract
50 g (4 tablespoons) candied orange peel,
finely chopped
Make dough with 1/3 flour, warm milk and yeast dissolved in sweetened warm milk. Blend all ingredients well, sprinkle top of dough with flour and let rest in a warm spot. 2 hours later, add remaining flour, salt and egg yolks beaten with sugar. Mix well, and knead dough until smooth and elastic. Let rest for a second rising.
Blend poppy seeds to a paste in food processor or blender. Mix poppy seed with nuts, orange peel, egg beaten with sugar and vanilla. Mix all ingredients.
Divide dough into two pieces. Roll out each piece on floured surface, spread filling evenly over each piece and roll up as for a jellyroll. Place each on a lightly greased baking sheet, let rest for another rising. Paint with egg wash and bake in preheated oven at 375F/190C, for about 45 minutes, until golden brown. Let cool covered with linen cloth, so that the cake does not dry out.
BUCKWHEAT YEAST CAKE
Grikinis pyragas
1 k (2 lbs) buckwheat flour
1 l (4 cups) milk; 50 g (2 oz) fresh yeast
2 eggs; 100 g (3 oz; 6 t) butter
salt
Cream butter and sugar until light, add eggs beaten with milk and a pinch salt, add flour and yeast mixed with sugar. Blend all ingredients and beat dough until spongy. Place dough into a greased, round baking pan, let rest in a warm spot until dough has risen, about 1 hour. Bake in preheated oven at 350F/180C, for about 1 hour.
This is a holiday bread, best when fresh.
HOLIDAY BABA
Šventinė boba
15 egg yolks; 1 cup sugar; 2 cups milk
100 g (6 tablespoons) fresh yeast
1 cup butter; 1 cup sour cream
1 cup raisins; 5 cups flour
2 teaspoons vanilla extract; salt
ICING
3 egg whites; 3 cups powdered sugar
juice of 1 lemon; 1 cup butter
1/2 cup chocolate; 1 cup ground filberts
Blend yeast with 1/4 cup sugar and dissolve in warm milk. Add 1 cup flour, beat well and let rest in warm spot for about 30-45 minutes. Beat egg yolks with remaining sugar until yolks are pale yellow. Add remaining flour to eggs and yeast mixture, mix well. Add melted, chilled butter, raisins, sour cream and pinch of salt, blend all until a soft dough is formed. Cover dough and let rise for 1-2 hours. Beat dough again and set in warm spot for another rising. Grease a high sided cake pan, sprinkle with bread crumbs, place dough into baking pan, not more than 1/3 full. Let rise and when doubled bake in preheated oven at 375F/190C, about 1 hour.
To make white icing cream egg whites with powdered sugar and lemon juice. For chocolate icing melt butter, add chocolate and heat on low heat until chocolate melts.
When baba is done, let cool in baking pan. Remove from pan and decorate with white icing, then dribble slightly cooled chocolate on top of white icing, allow chocolate to run down sides. Sprinkle chopped nuts on top.
Baba is a must for Easter, weddings and other special occasions.
