Reminiscent of a German Christmas Stollen, just without the Powdered Sugar icing and the brandy, this Russian Easter Bread serves as a nice accompaniment to most any egg-based breakfast or brunch… or just when you need a nibble with your tea or coffee. Give it a try and see if you agree.- Chez
1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup dried cranberries
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105–115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
5- to 6-cup soufflé dish
Make dough:Heat milk, sugar, butter, dried fruit, spices and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
Form loaf:Generously butter soufflé dish. Punch down dough. Cut away one third of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish. Form another loaf with remaining dough in same manner.
Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish. Form another loaf with remaining dough in same manner.
Cover loaf with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaf will rise about 1 inch above rims of dish).
Bake loaves:Put oven rack in middle position and preheat oven to 350°F.
Lightly beat remaining egg with a large pinch of salt, then brush egg over top of loaf. Bake until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn out onto a rack, then turn right side up and cool completely.
Lightly beat remaining egg with a large pinch of salt, then brush egg over top of loaf. Bake until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn out onto a rack, then turn right side up and cool completely.
