Bread & Baking

August 8 2026

Thanksgiving Russian Loaf – Hazelnut & Citrus

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Da Cipriano · Holiday Baking

Thanksgiving
Russian Loaf

Made by Alessandro Cipriano

A festive twisted loaf filled with hazelnuts, apple, cinnamon, sultanas and fresh citrus — finished with a delicate lemon glaze.

Thanksgiving Russian Loaf by Alessandro Cipriano

A festive bake for the season

Tradition with a personal touch

Every year, I look forward to Thanksgiving. I love the tradition of gathering around the table and the freedom it gives me to spend time in the kitchen, revisit familiar recipes and try something new.

For this version, I have taken a traditional Russian Loaf and given it my own seasonal touch — with hazelnuts, apple, cinnamon and fresh citrus.

Prep Time 2 hours

Bake Time 40 minutes

Total Time 2 hours 40 minutes

Thanksgiving table with homemade Russian Loaf

The Recipe

Ingredients

For the Dough

300 g white flour, sifted
½ tsp salt
40 g sugar
60 g butter, softened
½ cube fresh yeast, crumbled
150 ml milk, lukewarm

For the Filling

150 g ground hazelnuts
80 g sugar
1 tsp cinnamon
40 g sultanas
1 small apple, grated with the skin
50 ml cream
Zest of ½ orange
Juice of ½ orange
Zest of ½ lemon
Juice of ½ lemon

For the Glaze

40 g icing sugar
10 g fresh lemon juice

How to make it

Method

Preparing the dough for Thanksgiving Russian Loaf

Step 01 · The Dough

Prepare the dough

Mix the flour, salt and sugar in a large bowl. Add the softened butter in small pieces. Dissolve the yeast in the lukewarm milk and pour it into the flour mixture.

Mix everything together, then knead until the dough is soft, smooth and elastic. Place it in a bowl, cover with a damp cloth and leave to rise at room temperature for approximately 1 hour, or until doubled in volume.

Hazelnut apple and citrus filling for Russian Loaf

Step 02 · The Filling

Prepare the filling

Combine the ground hazelnuts, sugar, cinnamon, sultanas, grated apple, cream, orange zest and juice, and lemon zest and juice.

Mix thoroughly until evenly combined, then leave the filling to rest for approximately 30 minutes.

Rolling out dough for Thanksgiving Russian Loaf

Step 03 · Rolling

Roll and fill

Roll out the dough on a lightly floured work surface to form a rectangle. Spread the filling evenly over the dough, leaving approximately a 1 cm border around the edges.

Roll up the dough from the narrow side to create a compact, even roll.

Shaping and twisting the filled Russian Loaf

Step 04 · Shaping

Create the signature twist

Using a sharp knife, carefully cut the roll in half lengthwise. Turn the cut surfaces upwards so that the layers of filling remain visible.

Twist the two halves together into a spiral, keeping the exposed filling facing upwards as much as possible.

Russian Loaf resting in the baking tin before baking

Step 05 · Second Rise

Let the loaf rise again

Place the twisted loaf into a baking tin lined with baking paper. Cover loosely and leave to rise at room temperature for another 60 minutes.

Meanwhile, preheat the oven to 190°C using the convection setting.

Step 06 · Baking

Bake until beautifully golden

Bake the Russian Loaf in the preheated oven for approximately 40 minutes, until deeply golden and baked through.

Remove from the oven and leave it in the tin briefly while preparing the lemon glaze.

Thanksgiving Russian Loaf finished with lemon glaze

Finished Thanksgiving Russian Loaf ready to serve

The finishing touch

Mix the icing sugar with the fresh lemon juice until smooth and free of lumps. Lightly brush the glaze over the loaf while it is still warm, then allow it to cool.

Slice, serve and enjoy with tea or coffee.

Braided challah loaves with poppy seeds resting on a wooden table, a cozy bakery scene in the background.

August 6 2026

Swiss Butter Plait with Poppy Seeds

Alessandro Cipriano Bread & Baking, Breakfast & Brunch, Swiss, Taste Journal alessandro cipriano, bread baking, breakfast, brunch, da cipriano, homemade, poppy seeds, swiss bread, swiss butter plait, swiss cuisine, zopf

Da Cipriano Taste Journal

Swiss Butter Plait
with Poppy Seeds

A traditional Swiss butter plait with a soft, tender crumb, a beautifully braided shape and a delicate topping of poppy seeds.

Yield 2 small plaits

Rising time 2–2½ hours

Baking time 50–60 minutes

Oven 180°C fan

Freshly baked Swiss butter plait decorated with poppy seeds

Traditional Swiss baking

Soft, buttery and beautifully braided

Swiss butter plait, known as Zopf, is traditionally served for breakfast or brunch. This version is made especially decorative with small dough roses and a generous sprinkling of poppy seeds. It is wonderful served fresh with butter, jam, honey or cheese.

Ingredients

Milk 500 ml
Butter 100 g
Fresh yeast 25–30 g
Egg 1
Egg yolk 1
White flour 1 kg
Sugar 1 pinch
Salt 1 tbsp
Poppy seeds for topping

Method

Melt the butter gently in a saucepan. Do not allow it to become too hot. Remove the pan from the heat.
Add the cold milk and a pinch of sugar. Crumble in the fresh yeast and stir until completely dissolved. The mixture should now be pleasantly lukewarm.
Place the flour and salt in a large mixing bowl. Add the whole egg and pour in the butter, milk and yeast mixture.
Mix well, then knead until the dough is smooth, soft and elastic.
Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for approximately 1½ hours, or until doubled in size.
Divide the dough into four equal pieces and roll each piece into a long strand. Cover the strands with plastic wrap or a kitchen towel and leave them to rest for 5 minutes.
Arrange the strands diagonally on the work surface and braid them into two plaits.
Use any remaining dough to form small roses. Place them on the plaits and secure them with a little egg yolk.
Mix the egg yolk with a few drops of water and whisk well. Brush the plaits with the egg wash.
Leave the plaits to rest in a cool place for 30–60 minutes. Sprinkle generously with poppy seeds.
Preheat the oven to 180°C fan or 200°C conventional heat. Brush the plaits once more with egg wash.
Bake in the lower part of the oven for 50–60 minutes, until deeply golden and fully baked.
To test, tap the underside of the bread. It should sound hollow. Transfer the plaits to a wire rack and allow them to cool.

Baking tip If the plaits become too dark before the end of the baking time, cover them loosely with aluminium foil.

Swiss butter plait with poppy seeds and decorative dough roses

Sliced Swiss butter plait showing its soft interior

Homemade Swiss butter plait freshly baked

Bread & Baking