Easter Recipes

Chyrel's Recipes From Friends

Russian Easter Bread Recipe

Russian Easter Bread  


4 1/4 to 4 3/4 cups unsifted flour
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons grated lemon peel
2 packages active dry yeast
3/4 cup milk
1/2 cup water
3 tablespoons margarine
2 eggs, at room temperature
1/2 cup chopped blanched almonds
1/2 cup seedless raisins
Confectioners' sugar icing


In large bowl mix 3/4 cup flour, sugar, salt, lemon peel and undissolved yeast. Heat milk, water and margarine until very warm, 120 to 130 degrees. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour and beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. On lightly floured board, knead until smooth and elastic, 8 to 10 minutes.

Place in greased bowl and turn to grease top. Cover and let rise in warm place, free from draft, until doubled, about 1 hour. Punch dough down, On lightly floured board, knead in almonds and raisins. Divide dough into 3 equal pieces. Shape each into a ball and press into 3 greased 1-pound coffee cans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 35 to 40 minutes or until done. Remove from cans and cool on wire racks. Frost tops with confectioners' sugar icing and decorate with colored sprinkles. Makes 3 loaves.

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