Ukrainian Wedding Bread - Powerful Handmade site

Ukrainian Wedding Bread

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Ukrainian Wedding Bread

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Korovai, or Wedding Bread, is the normal centerpiece at Ukrainian weddings. It’s formed in a spherical, and crowned with a twist or braid, then historically embellished with sculpted dough: doves to signify love and faithfulness, pine cones to signify fertility, and from time to time branches and plant life. Periwinkle, symbolizing purity, is the general garnish. The shaping directions are intruiging — however do not be cast off as a result of it is in truth relatively simple — one braid, one twist and one spherical ball.

Better but, bread itself is relatively candy and soft, with the barest floral trace. It yields an exquisite loaf, able to grace the fanciest desk.

At a look

Prep
Bake
Total
Yield
1 loaf, 16 slices

Nutrition knowledge

Ingredients

Sponge

  • half cup heat milk
  • 1 1/four cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons speedy yeast

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/four cup (four tablespoons) unsalted butter
  • three tablespoons sugar
  • 1 half teaspoons salt
  • 2 huge eggs, calmly overwhelmed
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract or 1 to two drops butter-rum taste
  • 1 teaspoon lemon zest

Topping (Optional)

  • 1 huge egg, calmly overwhelmed
  • glowing white sugar

Sponge

  • four oz. heat milk
  • five 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons speedy yeast

Dough

  • eight half oz. King Arthur Unbleached All-Purpose Flour
  • 2 oz. unsalted butter
  • 1 1/four oz. sugar
  • 1 half teaspoons salt
  • 2 huge eggs, calmly overwhelmed
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract or 1 to two drops butter-rum taste
  • 1 teaspoon lemon zest

Topping (Optional)

  • 1 huge egg, calmly overwhelmed
  • glowing white sugar

Sponge

  • 113g heat milk
  • 149g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons speedy yeast

Dough

  • 241g King Arthur Unbleached All-Purpose Flour
  • 57g unsalted butter
  • 35g sugar
  • 1 half teaspoons salt
  • 2 huge eggs, calmly overwhelmed
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract or 1 to two drops butter-rum taste
  • 1 teaspoon lemon zest

Topping (Optional)

  • 1 huge egg, calmly overwhelmed
  • glowing white sugar

Instructions

  1. To make the sponge: In a medium-sized blending bowl, mix the nice and cozy milk, 1 1/four cups flour, and the yeast. Stir till the dough comes in combination in a relatively sticky ball.
  2. Cover the bowl and let the dough leisure in a heat position till it is puffy, about 1 hour. (See “guidelines,” under.)
  3. To make the dough: Add the remainder substances and blend, then knead, till the dough is comfortable and clean.
  4. Cover the bowl and let the dough upward thrust for 1 half hours, or till it is puffy.
  5. To form the dough historically: This way calls for a nine” spherical pan no less than three” deep; when you’ve got one, opt for it! Turn the dough out onto a calmly floured floor.
  6. Remove one-quarter of the dough, and divide it into 3 items: two handball-sized (about 2 1/four oz., 64g each and every), and one golfing ball-sized (about 1 three/four oz., 50g). Set those apart, lined.
  7. Divide the remainder higher portion of dough into 3 items, each and every about 6 half oz. (184g).
  8. Roll each and every of those items right into a 24″-long rope.
  9. Braid the ropes in a easy three-strand braid, then organize the braid in a circle across the inside of backside fringe of a greased nine” springform or different three” deep baking pan.
  10. Roll each and every of the 2 handball-sized items of dough into an excessively skinny 28″-long rope.
  11. Loosely twist the 2 ropes in combination, and lay this twist atop the braid, once more on the out of doors fringe of the pan.
  12. Roll the remainder piece of dough right into a clean ball, flatten it relatively, and position it within the heart of the pan; it would possibly not fill the entire area, which is OK.
  13. To form the dough sooner: If you should not have a nine” x three” pan, use this technique. Divide the dough into 3 items, each and every about eight half oz. (240g).
  14. Roll each and every piece right into a 30″-long rope. Braid the ropes, then position the braid in a circle on a calmly greased or parchment-lined baking sheet, pulling down and overlapping the ends relatively.
  15. Cover the pan (or the loaf at the baking sheet) and let the bread upward thrust till very puffy, about 1 hour.
  16. Preheat the oven to 350°F.
  17. Brush it with overwhelmed egg and sprinkle it with glowing white sugar, if desired.
  18. Bake the bread in a preheated 350°F oven for 15 mins, then decrease the temperature to 325°F and bake for 30 mins longer, till golden and the inner temperature registers 195°F to 200°F on an speedy learn thermometer inserted into the middle.
  19. Remove the bread from the oven, flip it out of the pan, and funky it on a twine rack.
  20. Store, lined, at room temperature for five days. Freeze for as much as three months.

Nutrition Information

  • Serving Size1 slice, 45g
  • Servings Per Batch16
Amount Per Serving:
  • Calories133 cal
  • Calories from Fat
  • Total Fat4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol35mg
  • Sodium212mg
  • Total Carbohydrate18g
  • Dietary Fiber1g
  • Sugars2g
  • Protein4g

* The vitamin knowledge equipped for this recipe is made up our minds by means of the ESHA Genesis R&D instrument program. Substituting any substances might trade the posted vitamin knowledge.

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