Thanksgiving Russian Loaf
Made by Alessandro Cipriano
Preface: Like every year, I am looking forward to Thanksgiving. I love this tradition, you can let off steam in the kitchen and try out new recipes. So I have slightly edited and changed this Russian Loaf recipe.
prep time: 120 MINUTES
cook time: 40 MINUTES
total time: 2 HOURS 40 MINUTES
Ingredients
For the dough
- 300 g white flour sifted
- ½ tsp salt
- 40 g sugar
- 60 g butter, soft
- ½ cubes yeast, crumbled
- 1,5 dl milk, lukewarm
Filling
- 150 g ground hazelnuts
- 80 g sugar
- 1 tsp cinnamon
- 40 g sultanas
- 1 small apple, grated with skin
- 0,5 dl cream
- 1/2 grated orange peel
- 1/2 orange juice, fresh
- 1/2 lemon peel grated
- 1/2 lemon juice, fresh
Glaze
- 40 g icing sugar
- 10 g lemon juice
How to do it!
Mix flour, salt and sugar, now add butter in small pieces to the flour. Dissolve yeast with milk and pour into the flower mix. Mix everything well and join together to form a dough. Knead the dough until it is soft and elastic. Place the dough in a bowl, cover with a damp cloth and leave to rise at room temperature for about 1 hour to double its volume.
Filling
Mix all ingredients well and let it rest for about half an hour.
Shaping the Russian Loaf
Roll out the dough on a little flour to a rectangle. Spread the filling over it up to a 1 cm wide edge. Roll up the dough from the narrow side. Cut the roll in half lengthwise with a sharp knife, twist it spirally with the cut surface upwards. See picture.
Place the loaf in the baking tin lined with baking paper. Cover the loaf with foil and leave to rise at room temperature for 60 minutes.
In the meantime, preheat the oven to 190° C (convection oven).
Baking
Bake the Russian Loaf in the preheated oven for 40 minutes.
Glaze
Add the lemon juice to the icing sugar and mix everything so that no lumps are visible. Then lightly brush the still hot loaf with the icing. Let it cool down.
Ready to serve, enjoy your teatime!
