547118 russian easter bread

Yield: 2 servings

Measure Ingredient
2 packs Yeast
⅓ cup Lukewarm water
2 teaspoons Sugar
6 Egg yolks
¾ cup Sugar
1 tablespoon Hot water
¼ teaspoon Dry or 3 threads saffron
1 Stick plus 2 tbsp. soft butter
1 cup Scalded milk
¼ teaspoon Salt
1 tablespoon Orange rind, grated
4 cups Flour, sifted
½ cup Candied fruits, cut into bits and marinated in
3 tbsp. rum 1/2 hour
⅓ cup White raisins Russian Pashka

Prepare yeast. Add 2 teaspoons sugar; mix. Cover rest until foamy and doubled. In bowl, beat yolks over warm water until thick; gradually add ¾ cup sugar. Beat well after each addition. Pour tablespoon of hot water into cup; add saffron, steep for a few minutes. Strain. Add saffron to egg mixture, add butter, hot milk, salt, and rind. Cool to lukewarm. Add foaming yeast and 2 cups flour.

Beat vigorously until smooth. Drain candied fruits; dry off. Mix with remaining flour; add to smooth mixture with just enough of the flour to make a soft-easy-to-handle dough. Turn out. Knead lightly into a ball. Place in warm buttered bowl, turn once. Cover, double. Punch down, let rise 30 minutes. Turn out, knead 2 to 3 minutes. Shape into ball. Place ball into a well-buttered and lightly floured tall (3 pound) coffee tin or divide in half and use 2 (2 pound) tins or 2 (1½ quart) Pyrex bowls. Cover, rise to almost tops of tin or bowls.

Bake at 375 degrees for 20 to 25 minutes. Reduce to 350 degrees. Bake 20 minutes until golden brown and tests done (hollow sound when tapped.) Cool on rack in tins. Remove from can carefully . Lay on side until cold. Cut into rounds. Serve with Pashka.

Submitted By BARRY WEINSTEIN On 03-28-95

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