Rustic Easter Bread with Nuts

Baking and Desserts | Russian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of rum for soaking the raisins, you can use cognac.

Ingredients

Wheat Flour - 17.6 oz
Sugar - 3.5 oz
Milk - 8 fl oz
Butter - 3.5 oz
Dry yeast - 1.8 oz
Whole egg - 3 pieces
Citrus Zest Mix - to taste
Chicken Egg - 1 piece
Dark rum - 3 tablespoons
Salt - a pinch
Raisins - 3.5 oz
Chopped almonds - 1.8 oz
Walnuts - 1.8 oz
Orange zest - to taste

Step by Step guide

Step 1

Prepare the sponge for the dough. Dissolve the yeast in 120 ml of warm milk with the addition of 1 tablespoon of sugar. Place in a warm spot and let it double in size.

Step 2

Prepare the yeast dough. Sift the flour, mound it on the work surface, add the sponge, remaining milk, 80 g of vegetable oil, yolks, sugar, and salt. Knead well, cover. Let it rise for 1 hour in a warm place.

Step 3

Wash the raisins and soak them in rum for 20 minutes. Set aside 10 almonds for decoration, chop the rest finely. Grate the zest of 1 lemon and 1 orange.

Step 4

Punch down the dough. Add the nuts, grated zest, and raisins, and mix. Shape the dough into a round loaf and let it rest for 15-20 minutes. Make a cross-shaped cut on top with a knife.

Step 5

Brush the top of the loaf with beaten egg. Decorate with peeled and thinly sliced almonds. Bake for 45-55 minutes in an oven preheated to 356°F. Brush the finished loaf with a piece of butter on top.