Šoldra, Šoldr () is a traditional Silesian cuisine Easter bread. It is also known as muřin (). It is traditionally prepared and eaten on Easter Sunday.
Šoldra/szołdra is an archaic Polish term for hamElżbieta Łabońska, Śląska kucharka doskonała, Katowice, Fundacja dla Śląskiego Instytutu Naukowego Fundacja dla Uniwersytetu Śląskiego, 1990, p. 168 and murzyn/muřin literally means "black person", and refers to blackening of the dish.
The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.
See also Folar, Portuguese Easter bread sometimes stuffed with meat Easter foods List of stuffed dishes
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