A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.

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  • Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.

  • Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.

  • Stir dough to deflate, then stir in almonds and raisins.

  • Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.

  • Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

587 calories; 21.9 g total fat; 153 mg cholesterol; 289 mg sodium. 85.4 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2016
This was an unexpected translation of a Russian favorite. It was great! Read More
(1)

Most helpful critical review

Rating: 3 stars
04/18/2017
I followed the recipe I believe accurately. There are a lot of ways to screw this up so I could have screwed it up. My end product had a good flavor I think i would have liked a little more rum flavor but I don't know if that would change the baking. The reason I give this only 3 stars is because the texture is too chewy and dense. I would make this again just to see if i could get it less dense and chewy. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2016
This was an unexpected translation of a Russian favorite. It was great! Read More
(1)
Rating: 4 stars
05/20/2016
This was an unexpected translation of a Russian favorite. It was great! Read More
(1)
Rating: 3 stars
04/18/2017
I followed the recipe I believe accurately. There are a lot of ways to screw this up so I could have screwed it up. My end product had a good flavor I think i would have liked a little more rum flavor but I don't know if that would change the baking. The reason I give this only 3 stars is because the texture is too chewy and dense. I would make this again just to see if i could get it less dense and chewy. Read More
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