Russian Easter bread
Description
This fine bread is the perfect symbol and treat for the Easter holiday.
Ingredients
4 eggs (large) 1 Cup milk (whole milk) 6 Cup flour (all purpose flour) 1⁄2 Cup sugar 3⁄4 Cup butter 1 Pinch saffron (threads) 2 Teaspoon salt 2 1⁄2 Teaspoon yeast (active dry yeast) 1⁄4 Cup water (lukewarm)
Instructions
- To prepare the dough, stir the yeast slowly into water that has been warmed to about 110°F/43°C. Add a pinch of sugar and allow to stand until it bubbles, which will take about five minutes.
- Pour the flour into a large bowl and make an indentation with a large spoon or soup ladle. Beat three of the eggs in another bowl and pour them gently into the flour 'valley'. Add the milk, then slowly pour on the yeast solution.
- Slowly stir the concoction, forming a dough. Allow it to rest for a few minutes, then move it to a floured surface and knead until it's completely smooth.
- Lightly coat a large bowl with a little bit of Canola oil and move the dough around in the bowl until coated. Cover with a moist towel and let the dough rise for about three hours. Press the dough down, then allow to rise again for another hour.
- Once it's ready, divide the dough into two separate soufflé dishes that have been smeared with butter on the interior. Divide off about 1/3 of each dish of dough and roll into long ropes. Cut into three pieces and braid the rope onto the surface of the dough mound in the dish.
- Preheat oven to 350°F/175°C.
- Lightly brush each loaf with egg and add a pinch of salt. Bake about one hour or until golden brown. Remove and allow to cool on a rack.
Notes
Ingredients, metric
4
large eggs
250 ml
whole milk
1 kg
all-purpose flour
75 g
sugar
50 g
butter
pinch
saffron threads
10 g
salt
2 1/2 tsp
active dry yeast
75 ml
lukewarm water
Nutrition facts
Serving size: 1 slice, serves 24.
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
201.27
Calories From Fat (32%)
64.29
% Daily Value
Total Fat 7.24g
11%
Saturated Fat 4.12g
21%
Cholesterol 56.95mg
19%
Sodium 213.11mg
9%
Potassium 71.85mg
2%
Carbohydrates 28.73g
10%
Dietary Fiber 0.93g
4%
Sugar 4.84g
Sugar Alcohols 0.00g
Net Carbohydrates 27.80g
Protein 5.00g
10%
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Description
This fine bread is the perfect symbol and treat for the Easter holiday.
Ingredients
| 4 | eggs (large) | |
| 1 | Cup | milk (whole milk) |
| 6 | Cup | flour (all purpose flour) |
| 1⁄2 | Cup | sugar |
| 3⁄4 | Cup | butter |
| 1 | Pinch | saffron (threads) |
| 2 | Teaspoon | salt |
| 2 1⁄2 | Teaspoon | yeast (active dry yeast) |
| 1⁄4 | Cup | water (lukewarm) |
Instructions
- To prepare the dough, stir the yeast slowly into water that has been warmed to about 110°F/43°C. Add a pinch of sugar and allow to stand until it bubbles, which will take about five minutes.
- Pour the flour into a large bowl and make an indentation with a large spoon or soup ladle. Beat three of the eggs in another bowl and pour them gently into the flour 'valley'. Add the milk, then slowly pour on the yeast solution.
- Slowly stir the concoction, forming a dough. Allow it to rest for a few minutes, then move it to a floured surface and knead until it's completely smooth.
- Lightly coat a large bowl with a little bit of Canola oil and move the dough around in the bowl until coated. Cover with a moist towel and let the dough rise for about three hours. Press the dough down, then allow to rise again for another hour.
- Once it's ready, divide the dough into two separate soufflé dishes that have been smeared with butter on the interior. Divide off about 1/3 of each dish of dough and roll into long ropes. Cut into three pieces and braid the rope onto the surface of the dough mound in the dish.
- Preheat oven to 350°F/175°C.
- Lightly brush each loaf with egg and add a pinch of salt. Bake about one hour or until golden brown. Remove and allow to cool on a rack.
Notes
Nutrition factsServing size: 1 slice, serves 24. |
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Remarkable
Easter is celebrated in Russia and one of the finest ways to do that is with a stellar loaf of homemade bread. This ancient food is the perfect complement to an equally ancient holiday.
moderate, comfort
breads, baking, snack
Russian food recipes
Food in Europe
Food in Europe