ut type="hidden" value="" data-essbisPostContainer="" data-essbisPostUrl="https://www.mydiversekitchen.com/recipe/russian-georgian-chrysanthemum-bread-recipe" data-essbisPostTitle="Russian/ Georgian Chrysanthemum Bread" data-essbisHoverContainer="">
Russian/ Georgian Chrysanthemum Bread
A celebratory Russian Chrysanthemum Bread shaped like a flower with petals stuffed with a garlicky cheese and spring onion filling.
Servings Prep Time
1bread 60minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1bread 60minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
For the Dough:
For the Filling:
Instructions
  1. To make the filling, mix together the cheese spread, red chilli flakes and herbs together into a smooth paste.
  2. To make the dough, put 3 cups of flour and all the other ingredients for the dough into the processor bowl. Knead together unitl you have a soft, smooth and elastic dough that is not sticky. Add more flour as necessary to achieve the desired consistency of dough.
  3. Shape the dough into a ball and place in an oiled bowl, rolling it to coat it with the oil. Cover a loosely and let it rise for about an hour and a half until it is double in volume.
  4. When it has risen, gently deflate the dough. Grease well a 11″ (28cm) shallow pie dish and keep aside. Divide the dough into two or three portions and work with one portion while keeping the others covered.
  5. Lightly flour your working surface and roll out the portion of dough evenly to 3mm thickness. This is important for well-shaped bread. Using a 3 1/2″ or 7.5cm round cookie cutter cut out as many circles as you can. Shape the scraps into a ball, re-roll and cut out more circles. You will need about 30 dough circles in all.
  6. Using a spoon, spread a little of the cheese mixture on each round leaving the edges free and top this with a little of the chopped spring onions. Fold each circle over itself in half to make a semi-circle. Now pinch together both edges of the semi-circle sealing it well with a little water if necessary, to make a “petal”.
  7. Place them in the prepared pie dish in a circle along the edges in one layer with the “point” of the “petal” facing the centre of the dish. Then make another circle of “petals” sitting close to the first one and so on, making concentric circles of “petals” working from the edge to the centre.
  8. Ideally chrysanthemums don’t have a defined centre with petals all the way into the middle but I chose to use artistic license! To make the middle of the “flower”, roll out a piece of the leftover dough into a longish rectangle (about 7” or 8” by 2 1/2″). Place the filling along one half of the length of the rectangle. Then fold the dough lengthwise over the filling. Do not seal the edge. Roll it tightly like a cinnamon roll and seal the edge smoothly. Place this in the centre.
  9. If you prefer to have a bread that doesn’t have a round centre, just make three slightly smaller circles, fill and fold as the others and place them in the middle. Cover loosely and let the bread rise and leave it to rise for about 45 minutes when it will look a little “puffy”.
  10. Brush the loaf with milk (or egg wash if you use it) and bake it at 180C (350F) for about 25 to 30 minutes until it is done and golden brown in colour. Brush with some melted butter id you like, otherwise let it cool on a wire rack.
  11. Serve cool or lukewarm. This recipe makes one large loaf of Chrysanthemum Bread.