Yeast Pastry

Thanksgiving Russian Loaf

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Thanksgiving Russian Loaf

Made by Alessandro Cipriano

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
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
How to do it!
 
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. 
 
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 about 35-45 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!

Thanksgiving Russian Loaf

You know this one?

Yeast Ring Cake with powdered sugar, flowers at the background

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Yeast Ring Cake, Gugelhupf with Candied Cherries

Made by Alessandro Cipriano

Ingredients

For the dough

  • 5 dl whole milk
  • 40 g of yeast
  • 30 g of sugar
  • 125 g butter
  • 75 g egg yolk
  • 1 g lemon zest
  • 500 g white flour sifted
  • 7 g salt
  • 200 g candied cherries, fruits or sultanas (put in rum the day before)
  • 25 g rum brown
  • 50 g powdered sugar for dusting
Yeast Ring Cake with powdered sugar, flowers at the background
Yeast Ring Cake with powdered sugar, flowers at the background
Yeast Ring Cake with powdered sugar
Yeast Ring Cake with powdered sugar
Yeast Ring Cake with powdered sugar
Ingredients for a yeast ring cake with candied cherries
Ingredients for a yeast ring cake with candied cherries
Yeast dough with candied and marinated cherries
Yeast dough with candied and marinated cherries
Yeast dough with candied and marinated cherries
Yeast ring dough ready to rise
Risen yeast ring dough
Risen yeast ring dough in the oven
How to do it!


Preparation of the cake pan

  • 20 g butter
  • 20 g white flour

Grease the cake pan with butter and dust with flour so that the cake comes out easily after baking.

Dissolve yeast and sugar in the milk, please do not let it get too hot.

Knead the milk mixture, melted butter, salt, egg yolk and lemon zest and the white flour into a smooth dough.

Now mix in the marinated and floured fruits from the day before. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking. 

Shape the dough into a ring and fill into the cake pan.

Now Let the dough rise double in a warm place.

Brush or sprinkle with a little water. Bake in a preheated oven at 180-200 degrees for 30-40 minutes. Dough Testing: Use a “Stainless Test Needle”. No more dough should stick to the needle.

Allow the Gugelhupf (cake) to cool down in the pan for a few minutes after baking. Then overturn the cake. Only dust with icing sugar when the cake has cooled.

Ready to serve, enjoy your teatime!