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by: By Hazendal on: December 10, 2021

5 Of Hazendal’s Favourite Festive Season Recipes

Silly season has arrived, which means it's time to head into the kitchen to cook up some delicious festive-season recipes with your nearest and dearest!

Silly season has arrived, which means it's time to head into the kitchen to cook up some delicious festive-season recipes with your nearest and dearest!

Sure, someone will spill something all over the floor, and there might be a minor meltdown here and there, but even those oopsies are part of the whole deal. It has to get a little crazy in the kitchen before it really feels like Christmas, after all!

To get you inspired to create a few new rituals and memories over delicious festive food these holidays, the Hazendal team has decided to share 5 of their favourite recipes.

So, without further ado, here you go! 5 Russian-inspired Hazendal festive-season recipes to try at home this year:

1. Russian Rose Bread

Image source: Pinterest

This slightly sweet Russian Rose Bread is made with a delectable cinnamon braided wreath that is baked to perfection - perfect for a festive dessert, brunch or breakfast.



  • 1 package dry active yeast
  • ½ cup lukewarm milk (between 40 - and 46 degrees C) * See Notes
  • ½ cup warm water (43 degrees C)
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • ½ teaspoon salt
  • 1 egg, room temperature, slightly beaten
  • 4 cups flour (divided)
  • Powdered sugar for dusting (optional)


  • ½ cup butter, softened
  • ½ cup sugar
  • 1 tbs cinnamon


  1. Heat milk in a saucepan. Scald the milk, don't burn it. Remove from heat and cool until lukewarm.
  2. Dissolve the yeast in warm water in a large bowl. Whisk to combine, and let proof for at least 5 minutes.
  3. Add in sugar, salt, butter, warm milk and egg. Mix in 2 cups of the flour, mixing until smooth.
  4. Mix in the remaining 2 cups of flour, until dough is combined and easy to handle. You can do this by hand or use the dough hook attachment of your mixer.
  5. The dough will be smooth and elastic-like. Coat the bowl with a bit of oil, place the dough ball in the bowl, turning it over a few times to make sure it's coated in oil.
  6. Cover the bowl and let the dough rise in a warm place until it's doubled in size. This takes about 90 minutes.
  7. On a large surface, dusted with flour, roll the dough into a large rectangle.
  8. Using a rubber spatula, spread the butter over the top of the entire rectangle. Mix sugar and cinnamon, together and dust over the top of the butter.
  9. Starting at one of the long sides of the rectangle, roll the dough, pinwheel style into one long tube.
  10. Using a sharp knife, slice the "tube'" lengthwise all of the way through, and turn the cut edges outward, exposing the layers inside.
  11. Pinch the bottom ends together and carefully begin crossing the sides over one another to create the twist.
  12. Coil the twist into a circle.
  13. Grease the bottom and the sides of a springform pan.
  14. Place bread into the springform pan. (Tip: remove the sides of the pan and "slide" the bottom under the dough, then replace the sides. It's so much easier than trying to lift it.)
  15. Cover the pan with a slightly damp towel and let it proofrise for another 30 minutes or so.
  16. Preheat the oven to 190 degrees Celsius.
  17. Bake for about 25-30 minutes, or until the center is baked and the top is golden brown.
  18. Cool on a baking rack. Dust with powdered sugar before serving, if desired.

2. Russian Lamb Plov

This Russian lamb pilaf recipe, known as Plov in Russian, is normally made with long-grain white rice, saffron, raisins, prunes, and a combination of boneless lamb cubes and ground lamb. We substitute the ground lamb for pre-braised lamb shanks and shred pull the meat.


  • 50g raisins
  • 115g pitted prunes
  • 15ml fresh lemon juice
  • 25g butter
  • 100g onion,  chopped
  • 450g cooked, boneless lamb, braised beforehand. We use lamb shank
  • 30ml olive oil
  • Pinch Maldon salt
  • Freshly ground black pepper
  • 2 garlic cloves, crushed
  • 600ml lamb stock (or vegetable stock)
  • 350g Arborio rice (risotto rice)
  • Large pinch saffron
  • Salt and pepper, to taste
  • 30g butter
  • 40g pecorino cheese, finely grated
  • Flat-leaf parsley, to garnish


  1. Preheat your grill.
  2. Prepare a roasting tray by brushing it with some olive oil and set aside.
  3. Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
  4. Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add the crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
  5. Add Arborio rice and a large pinch of saffron. Stir, and add ladles full of stock until the rice is cooked
  6. In the meantime, place the lamb shanks meat in a roasting tray and roughly pull apart the meat roughly with using two forks., drizzle with olive oil and sprinkle with Maldon salt and pepper.
  7. Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, and stir through the butter and pecorino cheese.
  8. Then turn out onto a warmed serving dish and garnish with chopped parsley.
  9. The braising liquid for the lamb shanks may be used to make a rich lamb jus.


Substitute chunks of pork loin or bone-in chicken pieces for the lamb. The raisins and prunes work well with these other proteins too as well.

3. Dill, Blueberry & Beetroot-Cured Salmon Trout

Dill, blueberry and beetroot-cured salmon trout
Image source: Pinterest


  • 2 salmon trout sides, pin boned, skin on
  • 2 large beetroots, grated
  • ½ cup fresh blueberries, sliced
  • 2 tots vodka
  • ½ cup coarse salt
  • ½ cup packed brown sugar
  • 1 bunch dill, chopped
  • 1 tsp horseradish
  • 1 tbsp coriander seeds, crushed
  • 1 tsp peppercorns, crushed
  • 1 bay leaf
  • ½ tsp yellow mustard seeds


  1. In a large bowl, combine the beetroot, blueberries, vodka, salt, sugar, dill, horseradish, and aromatics.
  2. Line a sheet pan with plastic wrap. Place the salmon trout sides on top and cover the flesh side with the beetroot mixture. Wrap up the salmon trout with the plastic and place another sheet pan on top of to the trout and weigh down with a few cans.
  3. Refrigerate for 2 days.
  4. Gently scrape off the cure mixture and discard.
  5. Slice the trout thinly on a bias with a sharp knife.
  6. Serve with sour cream and blini.


Spices and herbs may be substituted according to your preference. Cumin, orange zest, mint, etc. are delicious as well.


4. Fermented Cucumbers

Fermented cucumbers are one of the most iconic foods in Soviet cuisine. Prepared in a fragrant salt brine, these are not to be confused with sugar- and- vinegar pickled gherkins. The abundance of aromatics and spices in the brine make these cucumbers a perfect ingredient to add to salads and soups.

Yield: 2L Jar


  • Small bunch celery leaves, washed
  • Small bunch blackcurrant leaves, washed
  • 10-15 small crunchy cucumbers, topped and tailed
  • 4 garlic cloves, peeled
  • 1 small horseradish root, peeled and diced into chunks
  • 1 red chilli, sliced in half
  • Small bunch of dill
  • Small bunch of Italian parsley
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 2 tsp black peppercorns
  • 1 tbsp fine salt
  • 1 L spring water


  1. Line the base of a sterilised 2L preserving jar with some of the celery and blackcurrant leaves. Follow with a layer of the cucumbers, standing them upright and packed tightly.
  2. Next add some garlic, chunks of horseradish root, chilli half and half of the dill.
  3. Continue with another layer.
  4. Keep a small empty space of 1cm below the jar lip.
  5. To prepare the brine, place the remaining chili, garlic and horseradish in a saucepan, add the aromatics (parsley, fennel, coriander and peppercorns), salt and spring water. Bring to a boil, remove from heat and leave to infuse as it cools. Once the infusion has reached room temperature, pour it over the cucumbers, making sure all the elements end up in the jar. Finish with a last layer of blackcurrant and celery leaves.
  6. Make sure the cucumbers are fully submerged in the brine. A weight (glass ramekin) may be used to keep them in place.
  7. Close the jar tightly and leave to ferment out of direct sunlight for 4 – 10 days.
  8. Open the jars daily for gas to escape.


The speed of fermentation will depend on the temperature in the room.

5. Pickled Mushrooms


  • 3 cups of wild mushrooms, cleaned and thinly sliced
  • 4 sprigs of thyme
  • 2 sprigs rosemary
  • 1 cup water
  • ½ cup vinegar (red, white, apple cider, etc.)
  • 1 tbsp sugar
  • 1 tbsp salt
  • 3 cloves of garlic, peeled and sliced
  • Bay leaf
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • Thinly sliced lemon rinds


  1. Gently toss the mushrooms in a bowl until well mixed.
  2. Fill two sterilised jars with the mushrooms and top each with thyme and rosemary.
  3. Set aside.
  4. Place the remaining ingredients in a small saucepan and simmer until the sugar dissolves. Remove from the heat and carefully pour the liquid over the mushroom mixture until each jar is almost full.
  5. Tightly seal each jar and refrigerate.


How delicious does all that sound?! If you want to get a taste of these festive-season recipes before you try them yourself, why don’t you come over to Hazendal for Christmas...

We’re hosting an al-fresco family Christmas lunch, Christmas picnic, and fancy Christmas luncheon at The Glasshouse, all on the 25th of December 2021. Spaces are filling up quickly, so to click on the links to book a spot ASAP if you're interested 🎄

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