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Russian Easter Bread

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Ingredients
  Yeast cakes 3 Ounce
  Lukewarm water 3⁄4 Cup (12 tbs)
  Scalded milk 4 Cup (64 tbs)
  Sugar 1 Cup (16 tbs)
  Flour 4 Cup (64 tbs)
  Ground cardamom 1 Tablespoon
  Butter 1 1⁄2 Cup (24 tbs)
  Sugar 3 Cup (48 tbs)
  Salt 2 Tablespoon
  Vanilla 1 Tablespoon
  Grated orange peel 1 Tablespoon
  Eggs 9
  Flour 3 Quart
  Candied orange peel 1⁄4 Cup (4 tbs)
  Candied lemon peel 1⁄4 Cup (4 tbs)
  Citron 1⁄2 Cup (8 tbs)
  Candied cherries 1⁄2 Cup (8 tbs)
  Raisins 3 Cup (48 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Powdered sugar 1 Pound (1 Box)
  Candy decor 6 Ounce (1 Bottle)
Directions

Allow 8 hrs preparation time, from the time you start until you take bread out of oven.
1.Dissolve 3 cakes of yeast in 3/4 cup lukewarm water.Scald 4 cups milk, cool to 90° F. Add yeast, 1 cup sugar, 4 cups flour, 1 tbs ground cardamom and mix to a smooth sponge; set in warm place for about 2 hours, until light.
2. Melt & warm carefully 1 1/2 cups butter, 3 cups sugar, 2 tbs salt, 1 tbs vanilla, 1 tbs grated orange peel, and 9 beaten eggs. Add to sponge; work in about 3 quarts flour and knead for 5 min. Add fruit, raisins and nuts and knead for another 5 min. Set in a warm place to rise till double in bulk. Mold into loaves of any shape. Put into juice cans or loaf pans that have been greased. Let rise; bake in 350 degree oven for 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Greek
Course: 
Dessert
Method: 
Baked
Servings: 
210

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