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Oct 16, 2012

Russian Braided Rose Bread | World Bread Day

I am thrilled to be baking along with the Bread Baking Babes as a Buddy on World Bread Day.

This bread is all about shape. And it is beautiful.

I was able to make this bread right before a drive from Orange County to Carmel to meet our favorite foodies for a fabulous weekend of dining and sightseeing. Our car smelled like garlic all of the way up north. This was a good thing.

This bread was great with a little Boursin spread at cocktail hour.

The bread is moist but a little dense. It had great oven rise, but is not all that airy. Maybe that is from the buttery filling. What's so cool is that it stays moist over time. It does not taste "day old."

At the bottom of this post is a video demonstrating the braiding technique by Ciril Hitz.

Russian Braid



Use your imagination to create your own. I think a cinnamon roll type filling would be incredible. This was my filling.

Mix together the following ingredients:

1 stick butter, melted
1 head of garlic, roasted, peeled, and chopped
3 T chopped fresh rosemary
3 T dried onion flakes
1/2 C freshly grated parmesan cheese


550 grams all purpose flour
50 grams whole wheat flour
2 1/4 tsp instant yeast
10 grams sugar
10 grams salt
50 grams olive oil
1 T white vinegar
300 grams water


Add all of the ingredients to the bowl of a stand mixer. Mix the dough first with a large spoon, and then with the dough hook for about six minutes. Add water or flour to adjust the dough to make it less/more sticky. This dough should be supple but not sticky. 

Place the dough into an oiled bowl and allow to rise until it has grown by 80 percent. This should take about 40 minutes to an hour.

Butter or oil a 10 inch cake pan.

Roll the dough out as demonstrated in the video below. 

Spread the filling in a thin layer onto the dough and roll it up tightly and continue to stretch it until you have a long roulade.

Cut the roulade in half lengthwise with a chef's knife as demonstrated in the video. 

Carefully braid the two halves of the roulades keeping the cut sides up, and then curl them around in a snail pattern. Tuck the endes under the coil. 

Place the shaped dough into the cake pan.

Preheat the oven to 410 degrees F while letting the dough rise for 20 to 40 minutes, until nearly doubled. 

Bake at 410 F for 10 minutes, and then lower the oven temperature to 355 degrees F and bake for another 30 minutes. The loaf should reach 190 degrees F in the center. 

Turn the loaf out of the pan and let it cool on a rack. 


World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!

Would you like to comment?

  1. Sigh ... it is just gorgeous! What else can I say, gorgeous! Pretty easy to do especially when you look at the results you got.

    Thanks so much for baking with us.

    1. Thanks! I was a little worried that the butter would cause it to fall apart, but it is very forgiving. Not as easy as Ciril makes it look =)

  2. What a gorgeous loaf! Will definitely have to try it. The video makes it look so easy but I'm sure it's a little trickier than it looks :o)

    1. Thanks! It's a little tricker, but not hard at all.

  3. A beautiful "rose" bread. And those flavours are just my kind of thing. :)

  4. Wow! I love how red yours got. That's how I wanted mine to look too. Is it the garlic or the cheese that coloured so beautifully?

  5. Yes, it is really beautiful! Thank you for baking for Word Bread Day . Hope you will join us next year again!


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