Russian Easter Bread
|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)|
|Grated orange peel||1 Tablespoon|
|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)|
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.