📝 About This Recipe
The Karavai is the soul of Russian hospitality, a majestic, domed loaf traditionally served at weddings to symbolize fertility, luck, and prosperity. This enriched yeast bread is characterized by its light, brioche-like crumb and intricate dough decorations representing wheat stalks, roses, and interlaced braids. Baking a Karavai is a sacred ritual, resulting in a centerpiece that is as much a work of art as it is a delicious, buttery feast for the senses.
🥗 Ingredients
The Sponge (Opara)
- 1 cup Warm Milk (approx 105°F/40°C)
- 2.25 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
Main Dough
- 4.5 to 5 cups All-Purpose Flour (plus extra for dusting)
- 6 pieces Large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Unsalted Butter (melted and cooled)
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract (optional for aroma)
Egg Wash & Finishing
- 1 piece Egg Yolk
- 1 tablespoon Milk (for the wash)
- 1 pinch Coarse Sea Salt (to place in the center salt well)
👨🍳 Instructions
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1
Begin by making the 'Opara' (sponge). In a small bowl, whisk together the warm milk, 1 tablespoon of sugar, and yeast. Stir in 1/2 cup of flour until smooth. Cover with a cloth and let it sit in a warm spot for 20 minutes until foamy.
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2
In a large mixing bowl or the bowl of a stand mixer, beat the 6 egg yolks with the 1/2 cup of sugar until the mixture is pale and thick.
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3
Add the foamy yeast sponge, melted butter, salt, and vanilla extract to the egg mixture. Stir until well combined.
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4
Gradually add the remaining flour, one cup at a time. If using a stand mixer, use the dough hook on low speed. The dough should be soft, elastic, and slightly tacky, but not sticking to your fingers.
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5
Turn the dough onto a floured surface and knead for 10 minutes by hand (or 7 minutes in the mixer) until very smooth and pliable. Place in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
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6
Punch the dough down. Set aside about 1/4 of the dough for the decorations. Shape the remaining large piece into a smooth, tight round ball.
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7
Place the large dough ball onto a baking sheet lined with parchment paper. Slightly flatten the top to create a platform for the decorations.
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8
Using the reserved dough, create traditional symbols: Roll thin ropes to braid a 'wreath' around the base. Cut small leaf shapes with a knife, and roll thin strips to create 'wheat stalks' by snipping the sides with scissors.
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9
To create the central salt well, roll a small ball of dough, flatten it, and use a thumb to press a deep indentation in the very center of the Karavai. This is where the salt will sit after baking.
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10
Affix the decorations to the main loaf using a little bit of water as glue. Cover the decorated loaf loosely with a light towel and let rise for another 40-50 minutes.
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11
Preheat your oven to 350°F (175°C). Whisk the egg yolk and milk for the wash, and gently brush the entire surface of the loaf, being careful not to deflate it.
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12
Bake for 45-55 minutes. If the top begins to brown too quickly, tent it loosely with aluminum foil. The bread is done when it sounds hollow when tapped and reaches an internal temperature of 190°F.
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13
Remove from the oven and let it cool completely on a wire rack. Once cooled, place a small pinch of coarse salt in the center well before serving.
💡 Chef's Tips
Use high-quality European-style butter for the richest flavor and most tender crumb. Ensure your kitchen is draft-free during the rising process; yeast dough loves a warm, still environment. If the decorations are not sticking, use a tiny bit of egg white as a stronger 'glue' than water. To get the signature deep golden shine, brush the egg wash twice—once before the final rise and once just before the oven. Avoid over-kneading the decorative dough pieces, as they need to hold their shape without shrinking back.
🍽️ Serving Suggestions
Serve at the center of the table with a small bowl of fine sea salt in the bread's indentation. Pair with hot Russian tea served from a samovar with lemon and honey. Enjoy slices with a generous smear of sweet cream butter or fruit preserves. Accompany with a glass of chilled, sweet dessert wine or a traditional honey-based Medovukha. Leftovers make incredible French toast or bread pudding due to the high egg and butter content.