RUSSIAN KULICH
A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.
Provided by tatjanasok
Categories Bread Yeast Bread Recipes
Time 4h45m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
- Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
- Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
- Stir dough to deflate, then stir in almonds and raisins.
- Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.
- Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 85.4 g, Cholesterol 153.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 10.8 g, Sodium 288.6 mg, Sugar 34.9 g
ALMOND KULICH
a traditional easter bread from russia. Shaped in the form of the cross traditionally it can be made in smaller shapes (given it calls for 2 lbs of flour you might want to halve it)
Provided by MarraMamba
Categories Breads
Time 1h40m
Yield 1-2 kulichs
Number Of Ingredients 10
Steps:
- Bring milk to boil and cool down. Dissolve yeast in a part of milk, add 1 tb sugar. Stir in flour in the rest of milk, add yeast and mix thoroughly. Cover with towel and put in a warm place to rise til doubled.
- Kulich dough must be "coddled" and "cherished", the temperature of the dough must not less than 29-30°C
- Beat up 5 yolks with the rest of sugar. Melt butter, chop finely a lemon and a half of almonds. Add yolks, melted butter, chopped almonds and lemon, raisins, salt to the risen dough.
- At the end stir in beaten to a white foam egg-whites. Knead the dough carefully upside down.
- Grease the form for Kulich with soft butter, sprinkle with flour and pour in the dough half. Leave in a room to rise. When the dough is up to the top of the pan, brush the top with yolk and sprinkle with almonds. Bake in the oven 180°C The duration of baking depends on the size of Kulich and can last 1-2 hours.
Nutrition Facts : Calories 9543.3, Fat 419.5, SaturatedFat 184, Cholesterol 1771, Sodium 3170.4, Carbohydrate 1263.4, Fiber 80.6, Sugar 362.2, Protein 236.2
RUSSIAN KULICH BREAD
Make and share this Russian Kulich Bread recipe from Food.com.
Provided by JazzyBumBum
Categories Breads
Time 1h25m
Yield 1 large Russian Kulich, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine yeast, water, 1/4 cup of 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 bowl, combine butter, 1/2 cup sugar and egg yolks. Add the yeast-flour mixture from step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3-3 1/2 cups flour to make a soft dough. Stir in raisind, almonds and orange rind.
- In a small bowl, beat 2 egg whites untill stiff. Fold them into th dough made in step 2. Knead until asmooth and elastic dough forms. Place in a greased bowl, cover with greased plastic wrap and let to rise until doubled in size.
- Coat a kulich pan with cooking spray. Punch down the dough and knead for a few times. Place it in the prepared pan, cover with greased plastic wrap and leave to rise until the dough reaches the top of the pan.
- Heat the oven to 400 degrees. Place pan on a baking sheet and bake for 10 minutes Reduce the heat to 350 degrees and bake for another 35 to 40 minutes or until tester comes out clean.
- 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 to cool for 10 minutes. Unmold from pan and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut of the crown and slice base into rounds. T keep any leftovers moist, replace the crown.
Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7
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