Karavay

This is a traditional Russian bread served in restaurants, much as ours serve Italian breads. Russians measure ingredients for breads by weights, so this recipe may look a little different than you are used to but it works out well.

• Ready In: 6 hrs 45 mins
• Yields: 4 round loaves

Ingredients

• 1  cup  warm milk
• 1⁄2 ounce  yeast (by weight)
• 2 1⁄4 lbs wheat flour
• 2  large eggs, beaten (room temp)
•  salt
• 2⁄3 cup sugar
• 3⁄4 cup  warm milk
• 1⁄3 lb butter, melted

Directions

1. Dissolve yeast in a cup of warm milk, add half of flour and blend carefully.
2. Sprinkle with a pinch of flour and leave in a warm place for 2-3 hours.
3. When the leaven doubles the size, add eggs beaten with salt, sugar and milk and stir in the rest of flour thoroughly.
4. Then pour in melted butter. Knead carefully.
5. Place dough in a greased bowl, turning to grease top.
6. Cover with clean towel and let rise in warm place until dough has doubled in bulk.
7. Punch dough down and let double in bulk again.
8. Knead the dough and divide into parts 300-400 g.
9. Shape small oblong balls and decorate with leaves and flowers.
10. Bake in a well preheated oven on average heat (325) until temp reads 190°F.