Russian loaf

Russian loaf

Total: 3 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 382 kcal
, Fat: 20 g
, Carbohydrate: 42 g
, Protein: 8 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

300 g white flour
¼ tsp salt
3 tbsp coarse cane sugar
1 organic lemon, use grated zest, set aside juice
½ cube yeast (approx. 20 g), crumbled
25 g butter, cut into pieces
1 dl milk, lukewarm
1 egg, beaten


180 g ground hazelnuts, toasted
4 tbsp coarse cane sugar
1 ½ dl full cream

Baking the loaf

100 g icing sugar
1 lemon, use only the juice
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How it's done

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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.


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.

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