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1
Combine milk, water, salt, and 2 tablespoons sugar in a large bowl.
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2
Add yeast and 2 cups of sifted flour.
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3
Mix well and allow to rise until double in bulk.
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4
Beat eggs with 1/2 cup of sugar until frothy, and add vanilla, rum, and lemon zest.
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5
Add remaining flour to yeast mixture and mix in melted butter and egg mixture.
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6
Knead until dough is smooth and leaves the hand.
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7
Allow to rest 5 minutes Divide dough into 3 parts; one about 3 pounds for the main korovai, one about 1 pound for the memento korovai; the balance for decoration.
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8
Place in lightly oiled bowl, turn once, cover loosely with plastic wrap, and allow to rise until double in bulk.
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9
Butter and sprinkle with flour a 10 inch diameter dutch oven and a glass pie dish.
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10
Butter the rims, too.
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11
Keep dough covered when it is not being worked.
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12
Large Korovai: On a floured work surface, knead the larger portion of dough, cut into the following pieces.
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13
3 pieces, 12 ounces each, 2 pieces, 4 ounces each, 1 piece, 3 ounces, Roll the 12 ounce pieces into 3 strands 28 inches long and more than 1 inch thick.
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14
Braid and arrange in a circle around the bottom of the dutch oven, overlapping ends.
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15
Roll the 4 ounce pieces into 2 strands about 29 inches long.
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16
Twist tightly (about every inch), and place on top of the braid, on its outermost rim, overlapping ends.
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17
Roll the 3 ounce piece into a small ball, flatten the top, and place in the center.
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18
Cover lightly with plastic wrap and let rise until double in bulk.
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19
Small Korovai: Repeat above instructions to make a smaller replica of the korovai in the pie dish.
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20
3 pieces, 4 ounces each 2 pieces, 2 ounces each, 1 piece, 1 1/2 ounces each.
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21
Let rise till double in bulk.
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22
Brush both breads with egg glaze and bake in preheated 350F oven, with pans not touching, for 15 minutes, then lower oven to 325F.
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23
Remove the smaller korovai after 30 more minutes (total 45 minutes), glaze again, allow to rest for several minutes, then remove from pan and cool on rack.
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24
Bake the larger one 15 minutes more (total 1 hour), or until the bottom sounds hollow when rapped.
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25
Glaze again, allow to rest, remove from pan, and cool on rack.
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26
With the balance of the dough form little birds or cones or branches.
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27
Brush with egg wash, bake in a preheated oven 325F until done.
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28
Repeat brushing for a high glaze.
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29
Assembling the Korovai: Small birds are attached with toothpicks around the outer edge, two doves in the center.
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30
Branches are arranged to meet in an arch over the top.
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31
Myrtle or periwinkle may be used for added contrast, as decided by the newlyweds or the baker.
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32
Decoration of the memento korovai is similar but less elaborate.
