Recipe: Holiday Loaf step by step with pictures | Handy.Recipes

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Holiday Loaf

Cooked Meal

Nutritional Value

I suggest you do not limit yourself to Easter muffins and cooked sweet loaf with raisins. Traditionally, kalach is a Russian pie that was baked only for the most important occasions. It is also suitable for Easter dinner.

Author of the recipe

Ingredients for festive kalach:

For the dough:

  • Yeast (TM Dr. Oetker) - 7 g
  • Milk - 150 ml
  • Chicken egg - 1 pc
  • Egg white - 1 pc
  • Sugar - 75 g
  • Butter - 90 g
  • Vanilla sugar (with natural vanilla of TM Dr. Oetker) - 1 teaspoon
  • Vegetable oil - 1 tablespoon
  • Salt - 0.5 teaspoon
  • Wheat flour / Flour - 500 g

For stuffing:

  • Raisins (50g - white; 50g - dark) - 100 g

For decoration:

  • Sugar powder (ТМ Dr. Oetker)
  • Mac

For baking grease:

  • Egg yolk - 1 pc

How to cook birthday loaf step by step with photos

Turn on the sourdough: pour warm milk into a bowl, add 1 teaspoon of sugar from the total amount of ingredients, add yeast from TM Dr. Oetker and mix everything well. Take 4 tablespoon of flour out of the total amount of ingredients and mix everything well until homogeneous. Cover the omelette with cling film and put in a warm place for lifting.

Now let's prepare the muffin. In a bowl mix one egg and egg white (leave the egg yolk for greasing), add the remaining sugar, salt. Stir to mix.

Add melted butter and vanilla sugar with natural vanilla TM Dr. Oetker. Stir well to a homogeneous mass.

All products for the dough should be warm, (then the dough is good and fast). I warmed up the pastry a little in the microwave.

It took 20 minutes for the batter to come up.

And now we pour the muffin into the stew and mix everything.

Add flour to the mixture (do not add all the flour at once, just see the consistency of the dough). Knead the dough with a spatula while you can.

Then continue to knead the dough with your hands. Add flour as needed and add 1 tablespoon of vegetable oil.

Then put the dough on the table and continue kneading for another 5-7 minutes. Use this amount of ingredients to make 900 grams of dough.

Grease a bowl with vegetable oil, put the dough in it and grease it with vegetable oil, too. Cover with clingfilm and put in a warm place to rise.

Let the dough rise for 40 minutes. Make a first crumb of dough and leave to rise again in a warm place. Let the dough rise for 30 minutes, then make the second crumb and let it rise for another 20 minutes.

The dough is rising well enough and you can make the loaf. Now comes the cutting of the dough.

Without crumbling the dough, cut it into 150g pieces. Divide the rest of the dough in half and shape each piece into an oval bar. Brush the dough with oil, cover with clingfilm and leave for 5-7 minutes.

To prepare the loaf we take a spring form with a diameter of 23 cm, line the bottom with parchment and grease with vegetable oil.

Prepare the white and dark raisins: wash and dry them on a paper towel.

Set aside a small piece of pastry. From each large piece of dough, roll out a strip lengthwise (a strip of any length), and then roll out a little widthwise.

Place white raisins on the rolled out dough strip. Arrange the raisins closer to one edge.

Roll up tightly. Then roll out the roll and set aside to let the dough rise.

Now take a second big piece of dough and roll it out the same way. Then put dark raisins and roll up tightly, roll out a little and leave to rise.

Take a small piece of dough and make a cone out of it. Roll out the dough into a long roll and press a little with your fingers and start cutting the dough with a knife to the middle of the roll, simultaneously twisting the roll.

You get a bump like this.

Now we take the plaits (they should be of equal random length). Make the ends of the plaits a little thinner than the plaits themselves.

Weave plaits not too tightly and make a braid.

Put the pigtail in the prepared form, leaving a little distance from the edges of the form. Bind one end of the plaited braid tightly, then separate the other end and gently bind the two ends of the roll.

Insert a pinecone in the middle of the loaf. Cover the loaf with cling film and put it in a warm place to bake. Meanwhile we turn on the oven to warm it up at 180 degrees.

The loaf has risen after 35 minutes.

We grease it with egg yolk diluted with water.

Before the grease dries up we sprinkle the poppy seed on the middle of the loaf, leaving it without sprinkles. Let the kalach stand for another 10 minutes and then put it in the oven for 40 minutes at 180 degrees. Be guided by your technique, because. к. all ovens bake differently.

Allow it to cool in the dish for about 10 minutes then take it out of the dish and leave it to cool on a rack. When ready check the loaf with a wooden stick, it should be dry when it comes out.


If you wish you can sprinkle the middle of the loaf with powdered sugar by TM Dr. Oetker.

Nutritional Value:

Whole Dish:
3301.3 Calories
74.2 g
106.8 g
544 g
314.4 Calories
7.1 g
10.2 g
51.8 g

Salt, Flour, Wheat Flour, Sugar, Butter, Egg, Sweet, Milk, Raisins, Vanilla, Egg Yolk, Vanilla sugar, Vegetable Butter, Cakes, Poppy, Egg White, Muffin, Biscuits, Dough, Sugar Powdered Wheat

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