Russian Easter Bread Recipe

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Russian Easter Bread
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Ingredients
9
Count
Nutrition
2904
Calories
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Ingredients:

  • 1 cup whole milk
  • 1/2 cup sugar plus a pinch
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 2 tsp salt
  • 2 1/2 tsp active dry yeast (from a 1/4-oz pack a ge)
  • 6 cups all-purpose flour plus additional for dusting
  • 4 large eggs

Directions:

  1. Make dough: Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
  2. Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  3. Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
  4. Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  5. Form loaves: Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
  6. Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
  7. Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
  8. Bake loaves: Put oven rack in middle position and preheat oven to 350°F.
  9. Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2903.68 Kcal (12157 kJ)
Calories from fat 1368.54 Kcal
% Daily Value*
Total Fat 152.06g 234%
Cholesterol 740.49mg 247%
Sodium 2548.49mg 106%
Potassium 822.2mg 17%
Total Carbs 324.26g 108%
Sugars 35.53g 142%
Dietary Fiber 12.61g 50%
Protein 57.89g 116%
Vitamin C 0.1mg 0%
Vitamin A 1.7mg 57%
Iron 5.9mg 33%
Calcium 305.9mg 31%
Amount Per 100 g
Calories 358.98 Kcal (1503 kJ)
Calories from fat 169.19 Kcal
% Daily Value*
Total Fat 18.8g 234%
Cholesterol 91.55mg 247%
Sodium 315.07mg 106%
Potassium 101.65mg 17%
Total Carbs 40.09g 108%
Sugars 4.39g 142%
Dietary Fiber 1.56g 50%
Protein 7.16g 116%
Vitamin A 0.2mg 57%
Iron 0.7mg 33%
Calcium 37.8mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.9
    Points
  • 79
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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