This Easter I made cute little buns with a whole egg baked into the centre. Our Friday night tradition has me rather a Challah Expert, so I decided to use my regular Challah dough. I made a full recipe and divided the dough into 12 portions. I stretched each portion into a rope which I knotted around a hard boiled egg which had been coloured.

I also brought some pierogie. I use a 3 egg pasta dough enriched with some sour cream. My filling is made from ground pork mixed with sauteed onions and bacon. What’s not to love. I have started to use the pasta machine to roll out my dough (don’t tell my mother in law). It’s quick and way less work on my shoulders. We stamp out the circles and everyone takes turns placing a small tsp of filling in the centre and then folding them over to seal. I boil the pierogie until they float and then add some caramelized onion and bacon to keep them from sticking together.