Bread loaf
Description
Perfect with tea and coffee. Karavai is a traditional Slavic yeast bread used in ceremonial rituals. In Russia, karavai was considered a symbol of happiness, prosperity, and abundance. Preparation: Dissolve 1 teaspoon of sugar in milk. Mix the yeast into the milk. Rub the remaining sugar with egg yolks. Add the yeast mixture and mix well. Pour 2 cups of flour into a large pot, forming a mound, and make a depression in the center. Beat egg whites with salt until foamy. Pour the yeast mixture, melted butter, and beaten egg whites into the flour. Add salt and mix. Transfer the dough onto a floured surface and knead, adding more flour as needed. The dough should be smooth and not stick to your hands. You should end up with 500 g of dough. Cut off 100 g of dough for decoration. Shape the remaining dough into a ball and place it onto a baking sheet lined with parchment paper. Using a brush, moisten the dough surface with water. Shape decorative elements (flowers, braids, lattices, leaves) from the reserved dough piece. Arrange them on the surface of the karavai, moistening each decoration with water. When the dough surface dries slightly, moisten it again. Let the karavai rise in a warm place for 3 hours. Brush the karavai with egg yolk beaten with a spoonful of water. Preheat the oven to 200°C (390°F). Bake the karavai on the lower rack until golden brown. Then carefully open the oven slightly, cover the karavai with foil, and continue baking for 1 to 1 hour 20 minutes at 180°C (350°F). Do not open the oven during baking, so the karavai does not collapse. Once baked, turn off the oven, slightly open the door, and let the karavai sit for 15 minutes. Then remove the karavai from the oven and place it on a plate lined with paper towels. Brush the karavai with butter or sweetened water. Cover the karavai first with paper towels, then with a kitchen towel, and leave it overnight before serving. Serve warm or cooled. Ideal with tea.