Russian Easter Bread

For Russian Easter Bread, first whisk the sifted flour with the dry yeast and sugar. Add lukewarm milk, softened butter, egg yolks and crème fraîche and knead into a dough. Form a ball and let it rise for 45 minutes with the lid closed.

Add rye flour, almond slivers, spices, currants and candied fruit and mix. Let the dough rest again for 30 minutes.

In the meantime, very accurately grease a straight-walled high mold with softened butter. Knead the dough again and pour it into the mold, let it rest for another twenty minutes.

Then bake in the oven heated to 180 °C (gas mark 2, convection oven 160 °C) for 50-60 minutes.

Let the cake rest in the pan for 10 minutes, then place on a cooling rack to cool.

For the decoration, knead the marzipan paste with the powdered sugar and color it yellow and red with food coloring. Form long narrow rolls from the yellow marzipan and small roses from the red.

For the icing, mix the powdered sugar with the orange juice to a thick paste and cover the Russian Easter bread with the icing. Stick the yellow rolls on the side of the cake, garnish the top of the cake with the roses.

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