Russian Sweet Bread

Russian Sweet Bread Recipe - Traditional Romanian and Russian Cuisine

Region / culture: Romania, Russia | Preparation time: 3 hours | Cooking time: 1 hour | Servings: 10

Introduction

Russian Sweet Bread, also known as Kulich, is a traditional Russian Easter bread that is rich in flavor and history. This sweet and aromatic bread is a staple during Easter celebrations in Russia and is often enjoyed with a cup of tea or coffee.

History

The recipe for Russian Sweet Bread dates back centuries and is deeply rooted in Russian Orthodox Easter traditions. The bread is typically baked in tall, cylindrical pans to symbolize the resurrection of Christ. The bread is often decorated with icing, candied fruits, and nuts to represent the joy and abundance of the Easter season.

Ingredients

2 lb (1 kg) of flour
22 yolks
0.5 lb (250 g) of melted butter
1 tbsp of oil
1 tbsp of honey
1 cup of milk
10 oz (300 g) of confectioner's sugar
grated peel from 0.5 lemon and 0.5 orange
0.25 ground vanilla stick
3 oz (80 g) of yeast
salt
butter and bread crumbs for the pan
egg for washing the dough

How to prepare

In a bowl, combine the yeast with 1 tsp of sugar. Pour 2 - 3 tbsp of tepid milk and add 2 - 3 tbsp of flour.
Mix everything well and cover the bowl. Leave it in a warm spot.
In a large bowl, pour the scalded milk over 3 - 4 tbsp of flour. Mix thoroughly.
Cover the bowl with a cloth and let it cool off.
When the mixture is slightly warm, add the previously made starter, which has risen.
Mix well and sprinkle some flour on top. Cover the bowl and leave it in a warm spot until it rises.
In the meantime, beat the yolks with the sugar in a bowl placed over another bowl with hot water.
Once the sugar is melted and the mixture is warm, pour it gradually over the starter. Also, add a little flour, salt, vanilla, lemon, and orange peel.
Mix everything well to create a homogeneous paste.
Sprinkle some flour on top, cover the bowl, and let it rise again in a warm place.
Now, start kneading the dough while adding tepid melted butter, tepid oil, and tepid honey.
Continue kneading until the dough easily comes off your hands.
Cover the dough and let it rise until it triples in size.
Take a piece of dough and place it in a greased and bread crumb-sprinkled pan.
Fill only 0.33 of the pan with the dough.
Cover the pan and leave it in a warm spot until the dough almost fills the whole pan.
Wash the surface of the dough with an egg-water mixture and place it in the oven. Start with slow heat until it rises some more, then increase the heat to medium.
On average, bake the dough for 1 hour.
Test with a cake tester to ensure it is done.
Once it is done, remove the dough from the pan and place it on a cloth to cool off.

Variations

Add raisins, dried fruits, or nuts to the dough for added texture and flavor.
Drizzle the bread with a simple glaze made from powdered sugar and lemon juice for a sweet and tangy finish.

Cooking Tips & Tricks

Make sure to scald the milk before adding it to the flour mixture to help activate the yeast.

- Be patient when letting the dough rise, as this is crucial for achieving a light and fluffy texture.

- Brushing the dough with an egg wash before baking will give the bread a beautiful golden crust.

- Allow the bread to cool completely before slicing to ensure the best texture and flavor.

Serving Suggestions

Russian Sweet Bread is best enjoyed with a cup of tea or coffee for breakfast or as a sweet treat during Easter celebrations.

Cooking Techniques

Kneading the dough thoroughly and allowing it to rise properly are key steps in achieving a light and fluffy texture.

- Baking the bread at a moderate temperature ensures even cooking and a golden crust.

Ingredient Substitutions

You can use whole wheat flour or a combination of all-purpose and whole wheat flour for a healthier version of Russian Sweet Bread.

- Maple syrup or agave nectar can be used as a substitute for honey.

Make Ahead Tips

Russian Sweet Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.

Presentation Ideas

Decorate the top of the bread with icing, candied fruits, or nuts for a festive and eye-catching presentation.

Pairing Recommendations

Russian Sweet Bread pairs well with a variety of spreads such as butter, jam, or honey. It also goes well with cheeses and cured meats for a savory twist.

Storage and Reheating Instructions

Store leftover Russian Sweet Bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a preheated oven at 350°F for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Russian Sweet Bread contains approximately 300 calories.

Carbohydrates

Each serving of Russian Sweet Bread contains approximately 40 grams of carbohydrates.

Fats

Each serving of Russian Sweet Bread contains approximately 15 grams of fats.

Proteins

Each serving of Russian Sweet Bread contains approximately 5 grams of proteins.

Vitamins and minerals

Russian Sweet Bread is a good source of vitamin B and iron.

Alergens

Russian Sweet Bread contains gluten, eggs, and dairy.

Summary

Russian Sweet Bread is a delicious and indulgent treat that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Russian Sweet Bread is a delightful and traditional Easter treat that is sure to impress your family and friends. With its rich flavor and history, this bread is a must-try for anyone looking to explore Russian cuisine.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Russian Sweet Bread. It was a chilly autumn afternoon, and I was visiting my dear friend Olga in her cozy little cottage by the woods. Olga was a wonderful cook, and she always had a pot of something delicious bubbling away on her stove.

As soon as I walked through the door, I was enveloped in the warm, comforting aroma of baking bread. Olga greeted me with a smile and a hug, and then she led me into her kitchen where she had just pulled a beautiful loaf of golden brown bread out of the oven.

"This is my grandmother's recipe for Russian Sweet Bread," Olga explained, her eyes sparkling with pride. "It's been passed down through generations in my family, and I thought you might enjoy learning how to make it."

I was thrilled at the prospect of learning a new recipe, especially one with such a rich history. Olga handed me a worn, stained index card with the recipe written in careful cursive script. As I read through the list of ingredients and instructions, I could feel my excitement building.

The recipe called for simple, wholesome ingredients like flour, sugar, butter, eggs, and yeast. But what set this bread apart was the addition of raisins, currants, and a hint of citrus zest. It promised to be a sweet, fragrant bread that would be perfect for breakfast or tea time.

Olga patiently guided me through the process of mixing, kneading, and shaping the dough. As we worked together in her warm, cozy kitchen, she shared stories of her grandmother and the many happy memories they had shared over slices of Russian Sweet Bread.

Finally, after hours of rising and baking, the loaf emerged from the oven, golden and fragrant. Olga sliced into it, revealing a soft, tender crumb studded with plump raisins and currants. The bread was sweet and buttery, with a hint of citrus that lingered on the tongue.

We sat down at Olga's kitchen table, savoring thick slices of warm bread slathered with butter and honey. As we ate, I felt a deep sense of connection to Olga's family and to the long line of women who had lovingly passed down this recipe through the years.

From that day on, Russian Sweet Bread became a staple in my own kitchen. I baked it for special occasions, like holidays and birthdays, and for simple moments of quiet joy when I needed a taste of comfort and nostalgia.

Over the years, I have made this bread countless times, each batch a little bit different but always delicious. I have shared the recipe with friends and family, passing on the tradition of Russian Sweet Bread to a new generation.

As I sit here now, surrounded by the warm, fragrant aroma of baking bread, I can't help but smile at the memory of that chilly autumn afternoon in Olga's kitchen. It was there that I discovered not just a recipe, but a connection to the past and a source of comfort and joy that has enriched my life in so many ways.

And so, as I pull another loaf of Russian Sweet Bread from the oven, I give thanks to Olga and her grandmother for sharing this precious gift with me. May the tradition of this sweet, fragrant bread continue to bring happiness and warmth to all who taste it.