Ukrainian Easter Bread
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4.5 tsps
Active Dry Yeast1 tbsp
Sugar (plus 2/3 cup)3 tbsps
Water (warm)3 large
Egg (plus 8 large)1 tsp
Salt1 tsp
Pure Vanilla Extract3 tbsps
Rum1 cup
VegetableDirections:
1
In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 to 3 tablespoons warm water (100 to 110 degrees F)
2
Mix until smooth
3
Set bowl aside until mixture is bubbly, 10 to 15 minutes
4
Add 4 cups flour and milk to yeast mixture
5
With a wooden spoon, mix until well combined
6
Cover with plastic wrap and let rise at room temperature until double in size, about 30 minutes
7
In the bowl of a heavy duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and 2/3 cup sugar until light and pale yellow, about 5 minutes
8
Add the mixture to risen dough
9
Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil
10
Whisk on medium speed until combined
11
Remove whisk attachment from machine, and fit with the dough hook attachment
12
With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl
13
Transfer dough to a clean work surface
14
Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes
15
Transfer dough to a large bowl and cover with a cloth or plastic wrap
16
Place in a warm spot away from drafts and let it rise until double in size, 1 to 2 hours
17
Place rack in lower 2/3 of oven and heat to 350 degrees F
18
Butter 2 (9-inch) round cake pans
19
Cut 2 pieces of waxed paper about 2-inches longer than the circumference of the cake pans
20
Fold this in half lengthwise to make a double thickness
21
Place I piece inside each cake pan, patting it to adhere to the butter
22
The collar should extend 3 to 4 inches above the rim of the cake pan
23
Seal the 2-inch flap with more butter
24
When dough has doubled in bulk, punch down and set aside 1/3 of dough in a medium bowl covered with plastic wrap, for decorations
25
Divide remaining 2/3 dough evenly between cake pans
26
Place bowl and saucepans of dough in a warm place to rise for about 30 minutes
27
On a clean work surface shape reserved dough into desired motifs such as cross, rosettes, birds, braid, scrolls, etc
28
Keeping any dough that is not being used covered with plastic to prevent it from drying out
29
Brush surface of risen dough in saucepans with 3 lightly beaten egg whites
30
Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves
31
Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes
32
In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water
33
Brush egg mixture on surface of loaves
34
Bake for 10 minutes, lower the oven temperature to 325 degrees F and bake for an additional 50 minutes
35
Cool bread in pans 30 minutes
36
When bread has cooled but is still warm, gently remove from pans and transfer to a rack to cool