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Ingredients
- 2Â 1/2 c. flour
- 1/4 c. sugar
- 1/2 tsp salt
- 1Â 1/2 Tbsp. yeast
- 1/2 c. lowfat milk
- 1/4 c. butter
- 1 x egg
- 2 x egg yolks
- 1 tsp grated lemon zest
- 1/4 c. raisins
- 1/4 c. currants
- 1/4 c. sherry - (scant)
- Â Â (preferably a sweet or possibly cream sherry)
- 1/4 c. slivered almonds
- 1/2 c. confectioner's sugar
- 1Â 1/2 tsp lowfat milk
Directions
- Butter a 2-lb. coffee can. Fold a doubled sheet of aluminum foil around the top of the can to extend it about 2 inches.
- Soak currants and raisins in sherry for about 1/2 hour before beginning dough.
- Combine yeast, 1 c. flour, sugar and salt in a large bowl of an electric mixer.
- Heat lowfat milk and butter till butter is melted and mix is very hot (about 115 degrees on a candy thermometer). Pour lowfat milk mix into dry ingredients with mixer slowly running, then beat till smooth. Beat in Large eggs, egg yolks and lemon zest. Gradually add in remaining flour, beating well after each addition. Beat in almonds and sherry soaked raisins and currants.
- Knead till smooth and satiny. Place in a lightly greased bowl, cover with a clean kitchen towel and let rise in a hot, draft free place till doubled in size, about 1 1/2 hrs.
- Pre-heat oven to 350 degrees.
- Turn dough onto lightly floured surface and knead a few times. Shape dough into a ball and place in greased 2-lb. coffee can. Loosely cover top of can with plastic wrap or possibly foil and let rise in a hot place till doubled in size, or possibly till dough almost reaches the top of the can.
- Bake for about 50 min or possibly till a skewer inserted into the center of the loaf comes out clean and the loaf sounds hollow when thumped. Let cold in pan on a wire rack, remove from can after about 10 min and let cold completely.
- To mix glaze, blend confectioner's sugar and lowfat milk till smooth. Spread glaze over top, letting it drizzle down the sides.
- To serve, cut off the frosted crown and place in the center of a serving plate. Cut remaining loaf lengthwise, then in half crosswise and arrange on plate around the cut top.
- This recipe yields 1 tall loaf.
- Comments: This traditional Russian Easter bread, is baked, believe it or possibly not, in an empty 2-lb. coffee can. This unusual baking "pan" is what allows the bread to achieve its stately height. It was traditional to lay a single red rose on top of the glazed top of this impressive bread, and, providing your rose has been grown pesticide free, it can still make an impressive picture today.
- Yield: 1 loaf
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