Recipe
Units:
Scale Recipe:
Ingredients
Main
- 16g dry yeast(сухие дрожжи)
- 315g sugar(15 g of sugar reserved for activating yeast)
- 1 1/4l milk(3.2% fat (original handwritten: 'молоко 3,2% - 1л25г'))
- 3 pcs eggs (whole)(≈175 g (about 3 eggs as in original))
- 4 pcs egg yolks(≈70 g (yolks separated))
- 250g sour cream(20% fat)
- 200g butter(cream butter 82.5% (растопленное))
- 550g flour(plus additional flour for kneading if needed)
- 230g raisins and candied fruit(изюм/цукаты — можно по желанию; dust with flour before mixing)
Instructions
Main
- Combine dry yeast with 15 g of the sugar in a large bowl.
- Warm the milk to lukewarm, pour over the yeast mixture and stir.
- Add about 100 g of flour, whisk to combine and cover; place in a warm spot until bubbly and risen (≈30 minutes).
- Meanwhile, beat whole eggs, yolks and the remaining sugar until light and increased in volume.
- Add sour cream and melted butter to the egg mixture and mix to combine.
- Pour the risen yeast starter into the egg mixture and gradually add the flour, kneading into a smooth elastic dough; add a little extra flour if too sticky.
- Toss raisins/candied fruit in a little flour, fold them into the dough until evenly distributed.
- Cover the dough and let it rise in a warm place until roughly doubled in volume.
- Divide the risen dough into same-sized high-sided molds, filling to about two-thirds height; let rise again until nearly to the top.
- Bake in a preheated oven at 180°C for 35–40 minutes (conventional top/bottom); do not open the oven during baking.
Tips
- Use identical high-sided molds so all loaves rise and bake evenly during baking.
- Bake at 180°C for 35–40 minutes; avoid opening the oven while the bread is baking.
- Cool loaves completely before slicing; optionally brush with glaze or melted butter for shine.