Rustic Easter Bread with Nuts
Baking and Desserts • Russian
Description
Instead of rum for soaking the raisins, you can use cognac.
Ingredients
- Wheat Flour 20 oz
- Sugar 5 oz
- Milk 10 fl oz
- Butter 5 oz
- Dry yeast 0 oz
- Whole egg 3 pieces
- Citrus Zest Mix to taste
- Chicken Egg 1 piece
- Dark rum 3 tablespoons
- Salt a pinch
- Raisins 5 oz
- Chopped almonds 0 oz
- Walnuts 0 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 355°F. Brush the finished loaf with a piece of butter on top.
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