This April, something special is happening – both Orthodox and Catholic Easter fall on the same day. Usually, my family celebrates them both, so this year, it’s only one celebration.

This is a rare event, one that invites reflection, celebration, and the merging of shared traditions. It’s a time to cook, eat, and be good to each other. Easter is a reminder of the deep cultural connections we all share, regardless of our different practices.

I was born and raised in Bulgaria, where Easter is not just about religion; it’s about vibrant customs that have been passed down for generations.

One such tradition is Lazaruvane, a colorful and joyous ritual that takes place the Saturday before Easter. Young girls, dressed in beautiful flowers, go door to door, singing songs that herald the coming of spring and the resurrection of Christ. It is ritual signifying girls have become women. It’s a ritual full of life, and every song carries the hope of a prosperous year ahead.

The spirit of renewal is palpable, much like the blooming of nature itself – even if, as we saw this year, snowflakes make an unexpected appearance in April! If you’re interested in learning more about Lazaruvane and other meaningful rituals, I dive deeper into these traditions in my book Love Light Rituals, available on all major retailers.

And then there’s Kozunak, the sweet braided bread that’s a staple on any Bulgarian Easter table. I’ve been busy in the kitchen this week, preparing a new variation of this beloved bread. I call it Dubai Bread, a creative twist on the traditional recipe, featuring the luxurious taste of pistachio butter. It’s my little tribute to the warmth and beauty of the Middle East, combining the comforting flavors of home with the exotic allure of Dubai.

At the moment if you visit TikTock or any other social media platform and look up Dubai chocolate you will see that’s a sensation. They even opened a store for this chocolate in the most famous street in Boston. The scent of this bread fills the house and brings a new sense of joy to our Easter preparations.

You can find the recipe for this delicious bread below, so you can try making it yourself.

If you don’t have pistachio paste, no worries! You can substitute it with a mix of cacao powder and sugar, which will give you a similar, delightful result. And if you’re short on time or just want a fun twist, you can bake this bread as muffins – they make a perfect breakfast or a lovely treat to enjoy with your tea or coffee.

Aside from my Easter preparations, I’m also busy working on the second book in The Cursed Ring series, which we will publish first in a special edition through our Kickstarter campaign. We are excited that we can now reveal the cover for book 2.

Writing is such an exciting journey, but I always make time to relax and reconnect with nature in my garden here in Virginia. Creating a camellia garden in addition to my rose garden has been one of my greatest joys – these beautiful flowers bloom all year round, bringing vibrant life to the garden, even through the grayest winter days.

Flowers from my garden

The birds love it, and I enjoy the rich red flowers that stand out so brightly. One of the camellias has even become a hiding spot for my cat, Scarlet, whom we adopted during Covid. She’s now an integral part of our family and my fellow gardener. It’s her favorite quiet retreat, and it always makes me smile when I see her there, taking a break from her busy adventures. This month I also have a visitor, my daughter’s puppy, a joyful golden doodle, He’s full of energy and love and is my shadow.

Flowers from my garden

As everything blooms around us, there’s a saying from my grandmother that lingers in my mind: “If there’s an ‘R’ in the month name, it’s a cold one.” April may have surprised us with a bit of snow, but her wisdom reminds me that May is just around the corner, and with it, the promise of warmth, flowers, and brighter days ahead.

Easter, in its many forms, is a time to gather with loved ones, honor our traditions, and celebrate the simple joys of life. This year, I’m grateful for the opportunity to share these moments with you all and to reflect on the beauty of both old and new customs.

Wishing everyone a blessed Easter filled with joy, love, and, of course, plenty of sweet bread.

Dubai Bread

I’m sharing the recipe for Easter bread with pistachio. I made a cream today: pistachio plus almond butter and powdered sugar. It makes a really nice cream for chocolate or even for biscuits. If you don’t have almond butter, you can use avocado oil. Easter bread with pistachio cream. If you don’t have pistachio cream, you can also use a mixture of cocoa powder and sugar with a few drops of water to create a paste and use it as the filling for the bread.

Ingredients:

4 medium eggs200 ml cold milkzest of one orange and one lemon (few drops of vanilla)100 g sugar2 Tbsp honey (feeds the yeast)1/2 tsp salt21 g dry yeast (one package)550 g white flour (your choice)70 g cold butter (I softened in the microwave for 10 seconds)

Filling:

200 g pistachio cream (or a paste made from cocoa powder, sugar, and a few drops of water)

For brushing the bread and sprinkling:

1 egg + 1 Tbsp milk1 Tbsp sugar for sprinkling30 g pistachios (I used almonds)

Method:

In the bowl of a mixer, beat the eggs. Add the cold milk, sugar, honey, and citrus zest. Beat for a few minutes.Add the flour mixed with salt and yeast. Change the whisk to the dough hook.Start mixing on the highest speed for 5-6 minutes. Then, gradually add the cold butter (which has been softened in the microwave for 10 seconds), and once the dough absorbs it, continue mixing until the dough forms around the hook of the mixer.Remove the dough onto an oiled countertop and gently shape it into a smooth ball. Add more flour if needed.Divide the dough into 3 parts and braid it. Once the dough has risen, you don’t need to knead it again, just shape it into the bread.Transfer the braided dough into a deep greased bowl. Place it in an oven preheated to 50°C (122°F) to rise. Once the bowl is in the oven, turn it off. When the dough has risen by two fingers, it’s ready.Place the braided dough in baking trays and let it rise again in the same way.Brush with the egg and milk mixture, and sprinkle with nuts and sugar.Bake in a preheated oven at 160°C (320°F) until done (I baked it for 30 minutes). Use wooden skewers to check for moisture. Place an oven-safe dish with water in the oven while baking to make the bread softer. After 10 minutes of baking, cover with foil and remove it 2-3 minutes before taking the bread out.