RUSSIAN KULICH FOR EASTER
1 photo of Russian Kulich For Easter Recipe
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
- 1 pkg
- active dry yeast
- 1/4 c
- warm water
- 1/4 c
- sugar + 1/2 cup sugar
- 1/2 c
- scalded milk, cooled to 110 degrees
- 1 c
- plus 3 to 3-1/2 cups all-purpose flour
- 8 Tbsp
- unsalted butter
- 8 large
- egg yolks (reserve 2 egg whites)
- 1 tsp
- vanilla extract
- 2 tsp
- cardamom
- 1/2 tsp
- salt
- 1/3 c
- golden raisins
- 1/4 c
- slivered almonds
- 1/4 c
- chopped candied orange rind
- 1 c
- confectioners' sugar
- 2 tsp
- lemon juice
- 1/8 tsp
- almond extract
- 2 to 3 tsp
- warm water
DOUGH
GLAZE:
How to Make RUSSIAN KULICH FOR EASTER
- 1For 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. - 2In 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.
- 3In 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.
- 4Coat 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.
- 5Heat 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.
- 6For 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. - 7Remove 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.
- 8Note: You may decorate the top with poppy seeds, sprinkles, or chopped nuts.
