Korovai –Wedding Bread

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Cooking receipe to make Korovai –Wedding Bread under category Ukrainian Recipes. You may find some video clips related to this receipe below.

Korovai–Wedding Bread


List of Ingredients

1-cup evaporated milk

1/2-cup lukewarm water

1-teaspoon salt

2-Tablespoons sugar

2-packages dry yeast

10-cups flour

6-ounces butter

6-extra large eggs

1/2-cup sugar

1-teaspoon vanilla extract

1-teaspoon run extract

Zest of 1 lemon

1-egg, beaten with a little water for glaze


Combine milk, water, salt, and 2 Tablespoons

sugar in a large bowl. Add yeast and 2 cups

of sifted flour. Mix well and allow to rise

until double in bulk. Beat eggs with 1/2 cup

of sugar until frothy, and add vanilla, rum,

and lemon zest. Add remaining flour to yeast

mixture and mix in melted butter and egg

mixture. Knead until dough is smooth and

leaves the hand. Allow to rest 5 minutes.

Divide dough into 3 parts: one about 3 pounds

for the main korovai, one about 1 pound for

the memento korovai, the balance for

decoration. Place in lightly oiled bowl, turn

once, cover loosely with plastic wrap, and

allow to rise until double in bulk. Butter

memento and sprinkle with flour and place in

a buttered glass pie dish, then in a 10 inch

diameter dutch oven. Keep dough covered when

it is not being worked.

Large Korovai:

On a floured work surface, knead the larger

portion of dough, cut into the following


3-pieces, 12 ounces each

2-pieces, 4 ounces each

1-piece, 3 ounces

Roll the 12 ounce pieces into 3 strands, 28

inches long and more than 1 inch thick. Braid

and arrange in a circle around the bottom of

the dutch oven, overlapping ends. Roll the 4

ounce pieces into 2 strands about 29 inch long.

Twist tightly (about every inch),and place on

top of the braid, on its outermost rim, over

lapping ends. Roll the 3 ounce piece into a

small ball, flatten the top, and place in the

center. Cover lightly with plastic wrap and let

rise until double in bulk.

Small Korovai:

Repeat above instructions to make a smaller replica

of the korovai in the pie dish:

3-pieces, 4 ounces each

2-pieces, 2 ounces each

1-piece, 1-1/2 ounces each

Let rise until double in bulk.

Brush both breads with egg glaze and bake in

preheated 350 degree (Fahr) oven, with pans not

touching, for 15 minutes, then lower oven to 325

degrees. Remove the smaller korovai after 30 more

minutes (total 45 minutes), glaze again, allow to

rest for several minutes, then remove from pan and

cool on rack. Bake the larger one 15 minutes more

(total 1 hour),or until the bottom sounds hollow

when rapped. Glaze again, allow to rest, remove

from pan, and cool on rack. With the balance of

the dough form little birds or branches. Brush with

egg wash, bake in a preheated oven 325 degrees until

done. Repeat brushing for a high glaze.

*Ukrainian Wedding Bread Decorations:

Birds: This is a typical motif. The bride is like a bird who makes her new nest under the roof of her husband

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