Ladies, a Plate

Russian Easter Bread

This simple recipe for a light and golden orange-flavoured plaited loaf comes from a 1961 book by George and Cecilia Scurfield called ‘Home Baked: A Little Book of Bread Recipes’. Published in Britain, it was aimed at the novice bread baker and the authors have included a chapter called “Coffee Breads from Abroad.” Most European countries have recipes for traditional breads eaten on festive occasions – usually made from ordinary bread dough enriched with butter or oil and eggs, and flavoured with dried fruit and spices. I have made many of them over the years, but this modest recipe has become a favourite. It probably can’t claim to be authentically Russian, but it is pretty, delicious and completely reliable.

Timing

The whole recipe takes three hours from start to finish. If you let the dough prove overnight, you will need to allow about 45 minutes to make the dough and another two hours the following morning before you can serve it – and eat it!

Getting ready

1. Bring the butter and egg yolks to room temperature and sift the flour into a large bowl.
2. Heat the milk until it feels just warm to your finger.
3. Chop the candied orange peel into smallish pieces, and grate the zest from the orange, if you are using it.

Mixing the dough

1. Sprinkle the dried yeast onto the warm milk in a medium-sized bowl and add a pinch of sugar. Let the yeast soften for about 5 minutes and then mix in 2 tablespoons of the measured flour. Stir with a fork until the mixture is smooth, then cover with a plate and leave on the bench for 30 minutes.
2. Melt the butter over a low heat, and when it has cooled a little, whisk it together with the sugar, the egg yolks, and the salt. If you are using grated orange zest, add it to this mixture. 
3. Combine these two mixtures and pour them into the flour. Mix everything together with your hands (or the dough hook if you have a stand mixer) until you have a soft, smooth dough. Add a little more flour if you need too, but don’t make it too dry.
4. Turn the dough out onto the bench, flatten it a little, tip on the chopped peel and knead it through the dough with your hands.
5. Make the dough into a smooth ball and put it in a clean, greased mixing bowl. Cover it with a damp cloth or encase the bowl in a large plastic bag and set aside to prove. It should double in size in about 1½ hours. You could also leave it to prove overnight at room temperature, making sure it is well covered. 

Shaping and baking

1. Preheat the oven to 375° F/ 190° C. Lightly flour a baking tray.
2. Scrape the dough out onto the bench, flatten it a little and divide it into three equal parts. (I use the scales to get an accurate division.)
3. On a floured board, using your hands, roll each piece of dough into a long cylinder about 3cm / 1 inch diameter. My rolls are usually about 18 in / 45 cm long.
4. Plait the rolls of dough together fairly loosely, press them together well at each end and move the plait carefully onto the baking tray. Cover it with a dry cloth and leave to rise for 30 minutes.
5. Combine the beaten egg and milk and brush the glaze gently over the plait. Push a blanched almond fairly firmly into the top of each mound and then glaze the whole thing again.
6. Bake the bread for 30 – 40 minutes until it is a dark golden colour. Cool on a wire rack and slice when cool. Serve with butter and jam or on its own, with coffee, and save some for toasting the next day.