The szoldra or murzin is a tasty Polish Easter bread stuffed with sausage or other processed pork meat. Easy to make at home, you’ll find it on many Polish Easter dinner tables!
Do You Know The Polish Easter Bread Stuffed With Sausage Recipe?
You might not hear about this Polish Easter bread as much as you hear about the chlebiczek or the pascha wielkanocna. It’s not popular like the mazurek królewski or the jajka faszerowane. But you’ll find the Silesian Easter bread in many Polish homes alongside the other tasty dishes on the Easter table!
Simple and easy to make, this Easter bread is called murzin or soldra. Murzyn literally means ‘black person’. So the bread is called murzin or murzyn in reference to how it turns blackish in color on the outside.
Szoldra means ham. So the bread is called szoldra in reference to the meat added to it.
Most often, the bread is completed by shaping an oak leaf on the top of the bread. The oak is the national tree of Poland, and although it’s not necessary to draw it, it’s a nice gesture!
How To Make Murzin Or Soldra Polish Easter Bread
Proof the yeast with milk, sugar, and flour. Once the yeast is ready, mix all the other ingredients and form the dough. Cover the dough with a clean kitchen cloth and allow to rest for an hour or so.
Roll out the dough on a floured surface, place one or more sausages in the center and wrap well. Allow to rest for another hour.
Once the dough has risen, draw the oak leaf on top of it, brush with egg white and bake.
Allow to cool a bit and serve warm!
Tips For Making Szołdra Polish Easter Bread
- For a richer bread, you can use almond meal instead of all-purpose flour.
- Add more sausages if you like.
- Add ham or bacon too!
- You can also stuff the dough with boiled eggs.
- You can use any sausage of your choice, but the white sausage (biała kiełbasa) adds great flavor!
- It’s not essential to create the oak leaf design on top of the bread.
- Make the bread vegetarian by replacing the sausage with farmer’s cheese and the egg wash with honey.
- Serve warm with hot milk!
FAQs About Polish Easter Bread Stuffed With Sausage
What Are The Other Names Of The Polish Easter Bread?
The Polish Easter bread is also called szoldra, murzin, murzin wielcanocny, or szoldra wielcanocny.
Do I Have To Use Sausages?
No, you can use any kind of meat you want. You can use bacon or ham, or you can also add more sausage.
Is It Possible To Make The Murzin Vegetarian?
Yes, to make the murzin bread vegetarian, replace the sausage with farmer’s cheese or boiled vegetables. Also, skip egg white brush and use honey, milk, or mayo instead.
Is It Possible To Make The Murzin or Soldra Bread Vegan?
Yes, to make the murzin bread vegan, replace the sausage with slices of vegan cheese or boiled vegetables. Also, replace the egg white used for brushing with vegan milk or honey.
How To Store The Polish Easter Stuffed Bread?
Store the Polish Easter bread outside at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days. This Easter bread can be easily refrigerated for up to 3 months.
Polish Easter Bread Stuffed With Sausage Recipe (Murzin, Szołdra)
Polish Easter Bread Stuffed With Sausage Recipe (Murzin, Szołdra)
Szoldra or murzin is a tasty Polish Easter bread stuffed with sausage or other processed pork meat. Easy to make at home for the Polish Easter dinner!
Ingredients
Murzin Dough Ingredients
- 3 cups (480g) of all-purpose flour
- 1 oz (30g) of fresh yeast OR 1 ½ tbsp of instant yeast
- 1 cup of milk
- 4 tbsps of oil
- 1 tsp of salt
- 1 tsp of sugar
Others
- 4.5 oz (130g) of sausage
- 1 egg white
Instructions
- Warm up the milk.
- In a big bowl, mix ½ cup of milk with yeast, sugar, and 1 tbsp of flour. Leave for about 15 minutes to activate the yeast.
- After 15 minutes, add the remaining dough ingredients and knead using your hand.
- Cover the bowl with a clean kitchen cloth and leave for 1 hour for the dough to grow.
- After 1 hour, place the dough on the floured surface.
- Roll out the dough to about 1-2'' thickness.
- Place the sausage in the center of the dough and wrap it carefully, knead if necessary.
- Form the shape of the bread loaf.
- Place murzin on the baking pan lined with parchment paper. Leave for another 40-60 minutes to grow.
- Preheat the oven to 392°F (200°C).
- After 40 minutes or so, using a knife, shape an oak leaf on the top of the bread.
- Brush murzin with egg white.
- Bake for 45 minutes. Cool off.
Recommended Products
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Silicone Pastry Brush - Pędzel kuchenny -
Smoked Garlic Kielbasa Sausage 3 lbs. -
Eggs Organic Cage-Free -
All Purpose Flour -
Milk - Mleko -
Baking Pans Non-stick - Blachy do pieczenia -
Parchment Paper Roll - Papier do pieczenia -
Instant Dry Yeast - Drożdże suszone -
Fresh Yeast - Drożdże świeże -
Rapeseed Oil - Olej Rzepakowy -
Sunflower Oil - Olej słonecznikowy -
Sugar - Cukier -
Iodized Table Salt - Sól
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 421mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 9g
These data are indicative and calculated by Nutritionix
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