No-Fail Modern Cyprus Easter Bread (Flaouna)

Cyprus Easter Cheese Bread, (“Flaounes”) play an incredibly important role in Cypriot cuisine. Since I was a little girl I remember my mom’s best friend and my mom getting together once a year to make heaps of “flaounes”. I remember the labour of love that would go into making “flaounes”. How the preparations started the night before, and how baking would start early in the morning. How the dough would be wrapped in baby blankets to keep it warm. It wasn’t just my household though. Much the same occurs in all Cypriot households that make “flaounes”. It’s an annual tradition that often brings together families for a day of baking, still to this day.

This year I sort of (OK, totally) broke the “make-it-with-family” rule. I made them on my own, with just my pug Ernie as company, but I think because I wanted to see if I could truly say I actually knew how to make them on my own and also to show that you can make “flaounes” by yourself, (no large Cypriot family required, though – of course – it is nice.)

Which brings to me to the actual recipe I made.  Last year I published a very traditional “flaounes” recipe with halloumi and “flaouna” cheese. This year I am publishing a more modern version inspired by all those who make “flaounes” outside of Cyprus. If you have ever tried to make “flaounes” outside of Cyprus, one of your biggest obstacles might be finding the “flaouna” and halloumi cheese. This “flaouna” recipe uses different types of cheese.

I grew up with “flaounes” made from non-traditional Cypriot cheeses. And, I have to say, I actually prefer the more inter-nationalised version. My personal opinion is that the traditional “flaounes” are a little dry and don’t have as much flavour as the “flaouna” recipe below. This recipe has a lot of flavour, and isn’t dry on the inside. There are also a lot of steps, but, as I discovered, it’s not as difficult as I made it out to be.

Maybe it is because traditionally you do make “flaounes” with family, so when I was preparing to make “flaounes” on my own, I was a bit nervous. I wanted the “flaounes” to be delicious and good and so I think I put a lot of pressure on myself to create perfect “flaounes”. Silly billy. I even borrowed my aunt’s mixer (because it makes total sense that someone who cooks all the time doesn’t own one, right?!?) for the purposes of kneading the dough. (…But I actually seriously recommend having a mixer for this recipe, it makes kneading the dough ridiculously easy.)

The “flaounes” turned out really great. The funny thing is that I couldn’t actually find one of the cheeses that we use to make “flaounes” in Canada in Cyprus, so I substituted the substitute so to speak. I was a bit worried about this, but actually the taste was just the way I remembered it so the substitution worked out. I did have to go to Debenhams in Cyprus to buy the cheeses though, as the pecorino romano cheese was a bit tricky to find.

Also, I love my “flaounes” raisin heavy, so if you don’t like raisins, then just add less or none at all. Also, make sure to store your “flaounes” in an air-tight container after they cool and put any extras in the freezer. They freeze well and it means you can enjoy “flaounes” for breakfast in the middle of the summer too.

That’s it for Easter baking 2014. Don’t forget, that if you are interested in a “tsoureki” recipe, “tsourerki” french toast or traditional “flaounes”, or would like to make “eliopittes” with the extra dough that this recipe will leave you with, those recipes are on the website too.  It’s my birthday on Monday, so I hope to see you early next week with a yummy cake recipe!