Russian Holiday Bread Recipes

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RUSSIAN BLACK BREAD



Russian Black Bread image

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.

Provided by Mary

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups water
2 tablespoons cider vinegar
2 ½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed
2 teaspoons active dry yeast

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the whole wheat, regular crust setting.
  • After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g

RUSSIAN EASTER BREAD



Russian Easter Bread image

Russian Easter bread or kulich is a sweet, yeast bread with raisins, almonds, and candied orange peel. Along with paskha, it is an Easter tradition.

Provided by Barbara Rolek

Categories     Breakfast     Brunch     Dessert     Bread     Cake

Time 4h25m

Number Of Ingredients 23

For the Yeast Sponge:
2 1/4 teaspoons active dry yeast
1/4 cup water (warm)
1/4 cup white sugar
1/2 cup milk (scalded, cooled to 110 F)
1 cup all-purpose flour
For the Dough:
4 ounces unsalted butter (room temperature)
1/2 cup white sugar
8 large egg yolks (room temperature; reserve 2 egg whites)
1 teaspoon vanilla extract
2 teaspoons cardamom
1/2 teaspoon salt
3 to 3 1/2 all-purpose cups flour
1/3 cup golden raisins
1/4 cup almonds (slivered)
1/4 cup candied orange rind (chopped)
For the Glaze:
1 cup confectioners' sugar
2 teaspoons lemon juice
1/8 teaspoon almond extract
2 to 3 teaspoons water (warm)
Optional: Sprinkles (for topping)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.
  • Stir in 1 cup flour until well blended.
  • Cover and let stand in a warm place for 1 hour.
  • Gather the ingredients.
  • In the bowl of a stand mixer , combine butter, 1/2 cup white sugar, and egg yolks.
  • Add yeast-flour mixture, combining thoroughly.
  • Add vanilla, cardamom, salt, and enough of the 3 to 3 1/2 cups flour to make a soft dough. Stir in raisins, almonds, and orange rind.
  • In a small bowl, beat 2 reserved egg whites until stiff.
  • Fold them into the dough. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.
  • Place in greased bowl, turning once to coat both sides.
  • Cover with greased plastic wrap and let rise until doubled.
  • Coat a 2-pound coffee can or kulich pan with cooking spray.
  • Punch down dough and knead a few times.
  • Place it in the prepared pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.
  • Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.
  • Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.
  • Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.
  • Gather the ingredients.
  • While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice , almond extract, and enough warm water to make a smooth, runny glaze.
  • Pour over the top of the kulich allowing it to run down the sides of the cake.

Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Cholesterol 120 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 22 g, Fat 10 g, ServingSize 1 kulich (16 servings), UnsaturatedFat 0 g

RUSSIAN HOLIDAY BREAD



Russian Holiday Bread image

I modified a recipe I found in a cookbook to create this yeast bread chock-full of raisins and candied fruit. The cardamom gives it marvelous aroma and a delectable flavor. I give loaves of this bread out as gifts during the holidays, and the recipients are always pleased to receive it.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons salt
2 teaspoons grated lemon zest
1 teaspoon ground cardamom
4 to 5 cups all-purpose flour
1/2 cup chopped blanched almonds
1/4 cup each chopped candied citron, orange peel and red cherries
1/4 cup raisins

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the eggs, milk, sugar, butter, salt, lemon zest, cardamom and 2 cups flour. Beat until smooth. Beat in the almonds, citron, orange peel, cherries and raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 163 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 237mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

RUSSIAN GINGERBREAD COOKIES (PRYANIKI)



Russian Gingerbread Cookies (Pryaniki) image

Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with luscious plum jam and finished with a simple glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 15

3 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
3/4 cup honey
1 large egg, room temperature
1/2 cup plum jam
1 cup confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
  • Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
  • Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
  • Glaze: Whisk together confectioners' sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

RUSSIAN KRENDL BREAD



Russian Krendl Bread image

While dinning with a Russian immigrant family, I jumped at the chance to add this wonderful bread they served to my recipe collection. Of course, I never turn down hugs from my grandchildren after I've prepared something special...and this recipe always works! -Ann Sodman, Evans, Colorado

Provided by Taste of Home

Time 1h30m

Yield 24 servings.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
3/4 cup warm half-and-half cream or whole milk (110° to 115°)
1/4 cup butter, softened
2 large egg yolks
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
2-3/4 to 3-1/4 cups all-purpose flour
FILLING:
1 cup apple juice
1 large apple, peeled and chopped
2/3 cup finely chopped dried apples
1/3 cup finely chopped dried apricots
1/3 cup chopped pitted dried plums (prunes)
5 tablespoons butter, divided
4 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
Confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine softened butter, egg yolks, vanilla, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., For filling, in a large saucepan, combine juice, apple, dried fruits, 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Transfer to a bowl; cool completely., Punch down dough. Turn onto a lightly floured surface; roll into a 32x10-in. rectangle. Melt remaining butter; brush over dough to within 1 in. of edges. Mix cinnamon and remaining sugar; sprinkle over top. Spread with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Place on a greased baking sheet, seam side down; form into a pretzel shape. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

RUSSIAN EASTER BREAD (KULICH)



Russian Easter Bread (Kulich) image

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.

Categories     Bread     Egg     Bake     Easter     Saffron     Spring     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105-115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
Special Equipment
2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

Steps:

  • 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.
  • 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.)
  • 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.
  • Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  • 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.
  • 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.
  • 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).
  • Bake loaves:
  • Put oven rack in middle position and preheat oven to 350°F.
  • 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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