RUSSIAN KULICH FOR EASTER

Name: RUSSIAN KULICH FOR EASTER
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 1 large loaf
Ingredients: DOUGH; 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; GLAZE:; 1 c confectioners' sugar; 2 tsp lemon juice; 1/8 tsp almond extract; 2 to 3 tsp warm water

By Ellen Bales
@Starwriter

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

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

1 large loaf

Prep:

30 Min

Cook:

55 Min

Ingredients

DOUGH
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
GLAZE:
1 c

confectioners' sugar
2 tsp

lemon juice
1/8 tsp

almond extract
2 to 3 tsp

warm water
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How to Make RUSSIAN KULICH FOR EASTER

Step-by-Step

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.