Easter Carrot Bread – Morkovniy Kulich

Happy Easter! This is new recipe for traditional Russian Easter bread with carrot. This bread has bright yellow color. Half dough I used for ring-shape bread, and from another half  I baked loaf and made layered cake with ricotta filling.

Easter Carrot Bread – Morkovniy Kulich

For 2 loaf, 8 slices each:

3 medium carrots
3 large eggs
1/2 cup sugar
2 tbsp. butter
2 tbsp. dry milk
1 cup warm water
1 1/2 tsp. dry yeast
3 1/2 cups all-purpose flour
1 tsp. vanilla extract
pinch of nutmeg
pinch of cardamom
1/4 cup currants (or raisins) – optional

For glaze:
1 egg white
1/4 cup powdered sugar

Cook carrots (I prefer microwave it in special bag about 4-5 minutes until soft). Put hot carrots, butter, dry milk and water in blender bowl and blend until smooth. In mixer bowl whisk eggs and sugar until pale, add carrot-butter mixture, vanilla extract, nutmeg and cardamom, mix well. Add flour and yeast and knead until a smooth and elastic dough forms, about 5 minutes.  Add currants, knead well. Place dough in big oiled bowl, cover with a towel and leave in a warm place to rise. It can take couple hours.

Divide dough into two equal parts, place into molds, filling about 1/3 – 1/2 of volume. Let rise in double in about 1 hour. Bake in preheated oven (350F) about 45 minutes. Let cool completely and glaze over top.

For glaze whip egg white with powdered sugar until firm.

1 slice is about 155 calories

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For cake filling:

1/2 cup ricotta
2 tbsp. sugar
1-2 tbsp. whipped egg white

For syrup:

2-3 tbsp. limoncello (lemon liquor)
2-3 tbsp. water

Slice kulich in 4-5 layers, brush with syrup, fill with ricotta filling and let stay, covered, couple hours. Glaze and serve.

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