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Kurnik s Yagodami
Berry Stuffed Sweet Bread
A sweet, enriched bread, often prepared for celebrations, featuring a soft dough filled with a vibrant berry mixture. This 'Kurnik' variation is a delightful dessert bread, distinct from savory pies.
ð§ ææ
- 500 g All-purpose flour
- 200 ml Milk(lukewarm)
- 7 g Active dry yeast
- 100 g Sugar
- 100 g Butter(softened)
- 2 large Eggs(plus 1 yolk for glaze)
- 0.5 tsp Salt
- 400 g Mixed berries(fresh or frozen (e.g., raspberries, blueberries, strawberries))
- 2 tbsp Cornstarch
- 1 tsp Lemon zest
- 50 g Powdered sugar(for dusting)
ðšâð³ äœãæ¹
- 1
Activate the yeast: In a small bowl, combine lukewarm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until frothy.
- 2
Make the dough: In a large bowl, whisk together the remaining sugar, softened butter, eggs, egg yolk, and salt. Add the activated yeast mixture and mix well. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- 3
First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
Prepare the berry filling: In a saucepan, combine the mixed berries, remaining sugar, cornstarch, and lemon zest. Cook over medium heat, stirring, until the berries soften and the mixture thickens into a jam-like consistency. Let it cool completely.
- 5
Assemble the Kurnik: Punch down the risen dough and divide it into two portions, one slightly larger than the other. Roll out the larger portion into a rectangle and place it in a greased 9-inch round cake pan or a similar-sized baking dish. Spread the cooled berry filling evenly over the dough, leaving a border.
- 6
Roll out the second portion of dough and place it over the filling. Crimp the edges to seal the pastry. You can use dough scraps to create decorative elements on top.
- 7
Second rise: Cover the assembled Kurnik and let it rise for another 30 minutes.
- 8
Bake: Preheat oven to 180°C (350°F). Brush the top with a beaten egg yolk glaze. Bake for 35-40 minutes, or until golden brown. Let cool slightly before dusting with powdered sugar.
ð¡ ããã®ã³ã
- âEnsure the berry filling is completely cool before assembling to prevent the dough from becoming soggy.
- âUsing a mix of berries adds complexity to the flavor.
- âThe dough can be enriched with a bit more butter or cream for a more decadent result.
- âThis bread is best enjoyed fresh, but leftovers can be stored in an airtight container.
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- Add a tablespoon of vanilla extract to the dough.
- Incorporate chopped nuts like walnuts or almonds into the berry filling.
- For a richer glaze, mix the egg yolk with a splash of milk.