RUSSIAN KULICH FOR EASTER
1 photo of Russian Kulich For Easter
By
Ellen Bales
@Starwriter
1
Russian Kulich is a sweet yeast bread typically served at Easter and blessed by the parish priest. It is a cross between a bread and a cake.
Recipe: about.com Eastern European Food
Photo: odydow.blogspot.com
Recipe: about.com Eastern European Food
Photo: odydow.blogspot.com
Ingredients
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DOUGH
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1 pkgactive dry yeast
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1/4 cwarm water
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1/4 csugar + 1/2 cup sugar
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1/2 cscalded milk, cooled to 110 degrees
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1 cplus 3 to 3-1/2 cups all-purpose flour
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8 Tbspunsalted butter
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8 largeegg yolks (reserve 2 egg whites)
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1 tspvanilla extract
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2 tspcardamom
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1/2 tspsalt
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1/3 cgolden raisins
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1/4 cslivered almonds
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1/4 cchopped candied orange rind
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GLAZE:
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1 cconfectioners' sugar
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2 tsplemon juice
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1/8 tspalmond extract
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2 to 3 tspwarm water
How to Make RUSSIAN KULICH FOR EASTER
- For the dough:
In a large bowl, combine yeast, water, 1/4 cup sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour. - In a large bowl, with an electric mixer, combine butter, 1/2 cup sugar and egg yolks. Add yeast-flour mixture from Step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3 to 3-1/2 cups flour to make a soft dough. Stir in raisins, almonds and orange rind.
- In a small bowl, beat 2 reserved egg whites until stiff. Fold them into the dough made in Step 2. Knead by machine or hand until a smooth and elastic dough forms, about 3-5 minutes. Place in a greased bowl, turning once to coat both sides. Cover with greased plastic wrap and let rise until doubled.
- Coat a 2-pound coffee can or kulich pan with cooking spray. Punch down dough and knead a few times. Place it in the prepared can, cover with greased plastic wrap and let rise until dough reaches the top of the can.
- Heat oven to 400 degrees. Place pan on a baking sheet and bake 10 minutes. Reduce heat to 350 degrees and bake another 35 to 40 minutes or until tester comes out clean.
- For the glaze:
While kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze. - Remove kulich from oven and let cool 10 minutes. Unmold from can and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut off the crown and slice base into rounds. To keep any leftovers moist, replace the crown.
- Note: You may decorate the top with poppy seeds, sprinkles, or chopped nuts.
