RUSSIAN RICOTTA BREAD
As the dough bakes into golden swirls and the meringue gets toasted on top, permeate my kitchen in Seattle, Washington, with the soul-warming fragrance of sweet bread. That smell takes me back to the Saturday mornings of my childhood in Lithuania, when my mother baked these Russian rolls made with our local farmer cheese as a way of kicking off the weekend. She’d get creative by rolling the dough into swirls and spreading a loose meringue on top.
