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Russian loaf
30 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 382
  • Fat about 20g
  • Carbohydrates about 42g
  • Protein about 8g
This is needed
This is needed for 10 piece
Yeast dough
  • 0.25 tsp salt
  • 300 g white flour
  • 3 tbsp coarse cane sugar
  • 1 organic lemon, use grated zest, set aside juice
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 25 g butter, cut into pieces
  • 1 egg, beaten
  • 1 dl milk, lukewarm
Filling
  • 1.5 dl full cream
  • 180 g ground hazelnuts, toasted
  • 4 tbsp coarse cane sugar
Baking the loaf
  • 1 lemon, use only the juice
  • 100 g icing sugar
Tools
  • Loaf tin of approx. 30 cm, greased
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour and salt in a bowl. Add the sugar and all other ingredients up to and including the egg and mix together. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature until double in size.
Filling
Mix the nuts, sugar and cream thoroughly with the reserved lemon juice.
Assembling the loaf
Lightly flour the work surface and roll the dough out to approx. 30 x 40 cm. Spread the filling over the dough, leaving a border of approx. 2 cm on all sides. Roll up the dough from a narrow end and leave to chill for approx. 30 mins. Cut the roll in half lengthwise and braid the sections together with the cut sides facing up. Place the loaf in the prepared tin and leave to rise for a further 30 mins.
Baking the loaf
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little then remove from the tin. Mix the icing sugar and lemon juice together thoroughly then glaze the still-warm loaf.