In Loving Memory: A Taste of Comfort with Yeasted Funeral Pastries
In times of loss, we find solace in the traditions that bring us together, and one such tradition that transcends cultures and continents is the practice of sharing food. Funeral pastries, in particular, hold a special place in our hearts, offering not only a taste of comfort but a tangible connection to cherished memories. In this article, we invite you to explore the world of funeral pastries made with yeasted dough, where these delicate, pillowy creations become more than just a snack; they become a symbol of love, remembrance, and the enduring bond of family and friends.
1. Kolaches: A Touch of Bohemian Comfort
Originating from Czech and Slovak traditions, kolaches are yeast-raised pastries that encapsulate the essence of comfort and community. These soft, slightly sweet dough pockets cradle a variety of fillings, from fruit preserves to creamy cheeses. When prepared for a funeral, kolaches offer a heartfelt tribute to the departed and serve as a reminder that the love of family and friends is as enduring as the dough that envelops them.
2. Brioche: A French Elegance for Mourning
The French are renowned for their mastery of the culinary arts, and their yeasted dough creations are no exception. Brioche, with its rich, buttery crumb and tender texture, finds its place at funeral receptions as a symbol of grace and sophistication. Whether served in the form of petits pains or delicate braided loaves, brioche offers a comforting taste of France, elevating the ritual of remembrance to a new level of elegance.
3. Swedish Cardamom Buns: A Warm Embrace
In Sweden, cardamom-scented yeasted buns are a beloved tradition, often served at funerals as a gesture of warmth and consolation. The aroma of cardamom fills the air as these golden-brown treasures emerge from the oven, providing solace in every bite. Each swirl of soft, sweet dough speaks of shared memories and the reassurance that life's sweetness endures.
4. Irish Barmbrack: The Bread of Sorrow
In Ireland, barmbrack takes center stage at funeral gatherings. This traditional yeasted fruit loaf is steeped in symbolism, with each ingredient representing a facet of life. Sultanas, raisins, and currants signify life's sweetness, while the tea-soaked bread reminds us of life's essential nourishment. Sharing a slice of barmbrack is a poignant way to honor the departed and reflect on the tapestry of life.
5. Pandebono: Colombian Comfort in Every Roll
In Colombia, pandebono, or "cheese bread," is a yeasted dough pastry that finds its place at funeral receptions. These delightful, cheese-infused rolls are not only a symbol of comfort but also a testament to the enduring bonds of family and community. With every bite, mourners are reminded of the strength that comes from coming together during times of grief.
Funeral pastries made with yeasted dough are more than just delicious treats; they are an expression of love, empathy, and shared memories. As we gather to honor our loved ones and find solace in one another's company, these delicate, comforting creations remind us that in times of loss, we can still find sweetness and connection. So, let us savor each bite of these yeasted funeral pastries, not only for their flavor but for the love and memories they represent. In the midst of sorrow, they offer a taste of comfort and a reminder that the bonds of family and friendship endure, just like the yeast that leavens the dough.
Below I have provide a simple recipe for yeasted dough. I hope it inspires you to create your own recipe!
Ingredients
1/2 cup cashews
2 1/4 cups soy or almond milk
I’ve grown to love soy because it makes a fluffier and lighter dough
3/4 non dairy butter
I love Earth Balance
1/2 cup maple syrup
1 1/2 teaspoons active dry yeast
2 teaspoons salt
1 1/2 teaspoons ground cardamom
5 1/2 to 6 cups All-Purpose Flour
I used 5 1/2 just as note
Directions
Process the cashews in a blender and about half of the soy milk until smooth and creamy.
Pour this into a large bowl and then add the remaining milk.
Add butter, maple syrup, yeast, salt, and cardamom. Mix well.
Mix in flour. It is possible you may want to add a tiny bit more flour depending on consistency. You are aiming for a sticky dough, but not a wet dough. This will be stickier than regular bread dough.
As it proofs the gluten will develop and the sticky factor will go down.
Don’t worry about kneading the dough. After you have mixed the dough, leave it in the bowl and cover with a towel. Let it sit overnight until it has doubled in size. This can take 8-12 hours depending on the temperature of your house.
If you want to make this a couple days in advance just pop it in a bowl with a lid and place it in the fridge for 24 to 48 hours.
If you refrigerate it let it sit for 3 hours to warm up to room temp.
The dough is now ready to use! It yields about 3 pounds of dough and makes about 18 to 24 pastries.
Some suggestions are cinnamon rolls
Preheat oven to 350F
Roll dough into 8X10 inch rectangle
Sprinkle surface with sugar and cinnamon
Roll up tightly and cut into ten pieces.
I like to use a cast iron skillet to bake them but you can also use a baking tray placed 1/2 inch apart.
Let the dough proof at room temp for an additional hour to get them nice and fluffy!
Bake 25 minutes.
That is just one recipe, I also cut the dough, filled it with jelly and then folded them over into little squares and baked the pastries at 350F for 25 minutes. This is a great base dough so anytime you find a yeasted dough you can pretty safely sub it out with this recipe and either take out the cardamom or add the spices that the other recipe you are looking at that requires a sweet dough!