Kalach (Braided Bread)

Submitted by Russian_Cuisine on Sat, 04/11/2015 - 17:08.


1 tsp sugar
1 cup lukewarm water
2 pk dry yeast
3 tbsp sugar
2 cup hot milk (about 110 F)
2 large egg
1 tbsp salt
2 tbsp oil
8 cup unbleached Flour
1 lg egg, beaten with
1 tbsp water for glaze
2 tbsp dry poppy seed, optional


Dissolve the 1 tsp sugar in the lukewarm water, and sprinkle the yeast over it.

Stir, and let stand for about 10 minutes.

Combine the yeast mixture with the milk, lightly beaten eggs, salt, 2 tbsp sugar, oil, and 3 cups of sifted flour.

Beat until smooth.

Cover, and let to rise in a warm place until light and bubbly, about 1 hour.

Mix-in the remaining flour, to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic and leaves the sides of the bowl easily.

Note: The heavier the dough, the heavier the bread.

Form into a ball, and place in a lightly oiled bowl, turning once to oil the top.

Cover with a linen dish towel, soaked in a hot water, and then wrung out until damp only.

Let the dough rise in a warm place until double in volume.

Punch down, and allow to rise again.

Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8"-10" (20-25 cm)long and 1 1/2" (4 cm) thick.

Braid together, starting at the middle and turn the ends under.

Repeat with each of the remaining parts of the dough.

Place the loaves on oiled baking sheets.

Note: Do not crowd, because the loaves will double in size.

Cover with the damp towel and let to rise until almost double volume.

Blend 1 egg with 1 tbsp water.

Brush loaves with the egg glaze and sprinkle with the poppy seeds (optionally).

Bake in a pre-heated 375 F (190 C) oven at least 1 hour, or until golden.

Test by rapping the bottom, there should be a nice hollow sound.

Cool on wire racks until cold before cutting.


Happy Easter!

Kulich – 2

Submitted by Russian_Cuisine on Sun, 04/05/2015 - 04:29.

Happy Easter!


2.5 cup flour
1/2 cup (4-4.5 fl oz) milk
12 egg yolk
3 tbsp sugar
1 tbsp vanilla sugar
1/2 tsp pressed yeast
1.7 oz (50 g) butter
1/4 tsp salt
8.7 oz (250 g) raisins and candied fruits mix
1 tbsp orange juice

Baking paper


Dissolve the yeasts in the warmed milk.

Stir the 1/2 cup flour, 1 tbsp sugar, and milk with yeasts in a large bowl.

Cover the bowl with a towel, and set aside for 3.5 hours.

Wash the raisins, and dry them out.

Melt the butter.

Stir the egg yolks and sugar well.

When a dough in the bowl starts to decrease its volume, add the salt, vanilla sugar, orange juice, sifted flour, and sugar-egg yolk mixture to the dough.

Knead, and add the melted butter by small portions, raisins, and the candied fruits, continuing kneading.

Cover a high baking dish with the baking paper, and put dough into the dish.

Cover, and let to sit 1 or 2 hours in a room temperature. Press down after 1 hour.

Pre-heat an oven to 340 F (170 C).

Bake a kulich for about 1 hour, then take out, and let to cool in the baking dish.

Round Small Pies with egg and green onion

Submitted by Nobility_Cuisine on Sun, 03/01/2015 - 17:51.


14 oz (400 g) dough
1 bunch green onion
3 tbsp butter
3 hard-boiled egg
1 fresh egg, blended
Salt and ground black pepper on your taste


Peel the eggs, and cut them into small cubes.

Chop the green onions thinly.

Set 1/2 cup of chopped onions aside.

Melt the butter in a skillet, and stir-fry onions for about 1-2 minutes.

Add chopped eggs into the skillet, sprinkle with the salt and pepper, and stir-fry all together for 1-2 minutes more.

Let to cool a little.

Roll the dough, and cut off same-size rounds.

Put 1 tbsp on a middle of the round, cover with other round, and pinch their boards.

Continue, until you run out of the ingredients.

Pre-heat an oven to 430 F (220 C).

Put pies on a baking sheet, smear pie's tops with the blended egg, sprinkle with chopped green onions, and bake in the oven for 20 minutes.


This is a standalone dish, or a substitution of a bread for soups and main dishes.

Onion's Pie

Submitted by Nobility_Cuisine on Sat, 01/10/2015 - 20:08.


2 oz (75 g) butter
1 tbsp water
8 tbsp sour cream
Salt on your taste
2 egg
4-5 medium onion
2 tbsp vegetable oil


Pre-heat an oven to 390-400 F (200 C).

Grate the butter thinly, and stir with the 4 tbsp sour cream, water, and flour to get a stretchable dough.

Roll the dough into a round, and put into a baking dish to cover it's bottom and sides.

Peel onions, slice into half-rounds, and stir-fry with the 2 tbsp oil, until onions get a golden color.

Put onions evenly on dough.

Whip 4 tbsp sour cream, 2 eggs, and salt until an even consistency, and pour this mixture over onions.

Bake a pie for about 25 minutes, then chill a little, and serve.

Old Style Sandy Cookies

Submitted by Nobility_Cuisine on Sun, 12/21/2014 - 11:24.


3 cup flour
7 oz (200 g) butter, or margarine
1 cup sugar powder
3 egg
1 tsp baking powder, or 1/2 tsp baking soda +1/2 tsp vinegar


Chop all ingredients into small fatty crumbs.

Pre-heat an oven to 390 f (200 C).

Set cookies on a baking sheet using a confectionary bag.

Bake cookies for about 10 minutes, until they get a goldish colour.

Serve warm, or cold, keep in a tightly closed dish.


This recipe is a basic one for a lot of variations, when part of ingredients substitute (or go in addition to a basic recipe) with a coffee, cocoa, rum, chocolate, dried berries, cheeses, etc.

"Potato" Cakes

Submitted by Russian_Cuisine on Sun, 12/21/2014 - 10:52.


6 egg
1 cup sugar
1.5 cup all-purpose flour
1 can sweetened condensed milk
0.5 lb butter
2 tbsp cocoa
2 tbsp sugar powder
1 tsp cocoa for cream
1 tbsp brandy


Cool eggs. Separate whites and yolks; whip egg whites up to mild peaks.

Add egg yolks, continue to whip, and add sugar and flour by the teaspoon.

Whip for 2 minutes more.

Pre-heat an oven to 390ºF (200 C).

Grease baking sheet with butter, pour the dough in the baking sheet, and bake in the oven for about 25 minutes.

Cool the cake, and grate into crumbs.

Whip warm butter and condensed sweetened milk.

Set aside 1 tbsp of this butter cream.

Add cocoa to the cream, and whip together.

Mix cake crumbs and brandy well, then add cream, and mix well once more.

Shape small cakes like potatoes.

Mix cocoa and sugar powder.

Roll every cake in this mix.

Create tiny potato-like "sprouts" on the every cake using 1 tbsp of cream and a confectionary bag.

Cool in a refrigerator for 2 hours.

Serve with tea, or with coffee.


Submitted by Nobility_Cuisine on Sun, 12/07/2014 - 09:19.


8.8 oz (250 g) honey plus 2 tbsp for glazing
8 oz (225 g) sweet butter
3.5 oz (100 g) brown sugar
3 egg, whipped
10.5 oz (300 g) self-rising flour


Pre-heat an oven to 280 F (140 C).

Rub a baking dish with the butter, cover with a piece of a baking paper, and rub the paper with butter.

Cut butter into small pieces, and put into a non-stick sauce-pan, pour the honey and sugar into the sauce-pan, and melt all together with a low heating, stirring sometimes.

When a mixture starts looking very thin, bring it to boil, and boil for 1 minute, then remove the heating.

Let to chill to warm temperature.

Whip the eggs together with a chilled honey-butter mixture using a wooden spoon.

Sift the flour into a large bowl, and pour the egg-honey-butter mixture into the flour, whipping permanently.

Whip until a consistency of a dough is thin and even.

Pour the dough into the baking dish, and bake for about 1 hour, until a pie is 2-3 times increasing in height, and while a wooden stick, that you pierce a middle of the pie, lefts clean.

Turn out pie on a rack.

Melt 2 tbsp honey, and spread on a pie top.

Let to cool.

Slice, and serve, or cover it tightly in a box, and keep up to 5 days.

Pumpkin Pie

Submitted by Russian_Cuisine on Sun, 12/07/2014 - 09:10.


7 oz (200 g) flour
3.5 oz (100 g) chilled butter
1 egg yolk
1/4 tsp salt
2 tbsp cold water


11.5 oz (300 g) – 14 oz (400 g) peeled pumpkin
3.5 oz milk
1 egg
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt


Cut the pumpkin into medium pieces, and boil with the milk until pumpkin is ready.

Remove extra liquid.

Make a puree from pumpkin, and take 1.5 cup for a pie.

Meanwhile, grate the cold butter, and stir-in the flour and salt.

Blend the egg yolk with the 2 tbsp icy cold water, and stir-in by parts into a dough, until the dough gets a ball shape.

Cover the dough with a plastic envelope, and set into a refrigerator for 30 minutes.

Pre-heat an oven to 400 F (200 C).

Roll dough to shape a baking dish and dish's boards, and cover the dish with dough (avoid breaks in dough!).

Blend together the pumpkin puree, milk, egg, salt, sugar, and spices, and pour a mixture into the baking dish over dough.

Bake for about 35-40 minutes a pie is ready when a wooden stick, that you pierce a middle of the pie, lefts clean.

Let to cool, slice, and serve.

You may substitute 1/3 pumpkin puree (1/2 cup) with an apple puree.

Apples Baked in a Dough

Submitted by Russian_Cuisine on Sun, 10/26/2014 - 11:04.


2 cup milk
5 egg
5.5 oz (150 g) flour
4.5 oz (125 g) sugar
3 apple
3.5 oz (100 g) rum
1 tbsp butter


Blend the eggs, flour, 3.5 oz sugar, and milk together until an even consistency.

Add the rum, and blend well one more time.

Peel the apples, remove a seeds area, and slice apples into thin slices.

Pre-heat an oven to 430 F (220 C).

Rub a baking dish with the butter, sprinkle with sugar, and place apple slices evenly in the dish.

Pour the dough over apples, sprinkle with sugar on top evenly, and bake for about 40-50 minutes.

When a top turns light-brown, decrease the temperature to 360 F (180 C).

Serve hot, or cold.

Pears baked in a Puff Pastry

Submitted by Nobility_Cuisine on Sun, 10/19/2014 - 08:51.


6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, whipped
25 oz (700 g) puff pastry dough


Soak the raisins in the rum.

Cut the pears into halves (with stalks), and remove their seeds.

Insert equal portions of raisins instead of seeds, and cover the holes with the butter.

Roll the puff pastry dough thinly (3 mm, or so), and cut into rectangles 4.7” (12 cm).

Stand pear half on a middle of the rectangle, sprinkle with the sugar, and pinch all the boards around the stalk tightly.

Pre-heat an oven to 430 F (229 C), and bake pears for about 20 minutes, then decrease the temperature to 400 F (200 C), and bake for 30 minutes more.

Serve warm with the sour cream.