Russian Holiday Bread Recipe
Russian Holiday Bread Recipe photo by Taste of Home
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Russian Holiday Bread Recipe

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I modified a recipe I found in a cookbook to create this yeast bread chock-full of raisins and candied fruit. The cardamom gives it marvelous aroma and a delectable flavor. I give loaves of this bread out as gifts during the holidays, and the recipients are always pleased to receive it.—Loraine Meyer, Bend, Oregon
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min. + cooling
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 eggs
  • 3/4 cup 2% milk
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 2 teaspoons salt
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cardamom
  • 4 to 5 cups all-purpose flour
  • 1/2 cup chopped blanched almonds
  • 1/4 cup each chopped candied citron, orange peel and red cherries
  • 1/4 cup raisins

Nutritional Facts

1 slice: 163 calories, 4g fat (2g saturated fat), 23mg cholesterol, 237mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.


  1. In a large bowl, dissolve yeast in warm water. Add the eggs, milk, sugar, butter, salt, lemon peel, cardamom and 2 cups flour. Beat until smooth. Beat in the almonds, citron, orange peel, cherries and raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into two loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Russian Holiday Bread in Taste of Home Christmas Annual Annual 2011, p127

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