Description
This fine bread is the perfect symbol and treat for the Easter holiday.
Summary
| Yield | |
|---|---|
| Source | Russian cuisine |
| Prep time | 5 minutes |
| Cooking time | |
| Total time | 5 minutes |
Ingredients
1 pn
saffron (threads) 2 t
salt 2 1⁄2 t
yeast (active dry yeast) 1⁄4 c
water (lukewarm) 4
eggs (large) 1 c
milk (whole milk) 6 c
flour (all purpose flour) 1⁄2 c
sugar 3⁄4 c
butterInstructions
- 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 facts Serving size: 1 slice, serves 24. Percent daily values based on a 2000 calorie diet.Nutrition information calculated from recipe ingredients. |
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