Kulich Russian Easter Cake Recipes

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RUSSIAN KULICH



Russian Kulich image

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

1 ½ (.25 ounce) packages active dry yeast
¾ cup granulated sugar, divided
1 cup warm milk
4 cups all-purpose flour, divided
3 large whole eggs, separated
2 egg yolks
½ tablespoon brandy
½ teaspoon salt
10 tablespoons butter, melted and cooled
½ cup slivered blanched almonds, coarsely ground
¼ cup raisins
1 tablespoon water
¾ cup confectioners' sugar
1 tablespoon lemon juice

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

KULICH (RUSSIAN EASTER CAKE)



Kulich (Russian Easter Cake) image

These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort, but it is definitely worth it. They are similar to panettone. Total time includes rising times of 3.5 hours.

Provided by babylee

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 13h45m

Yield 16

Number Of Ingredients 25

1 cup golden raisins
1 tablespoon vodka
1 teaspoon white sugar
¼ cup lukewarm water
1 (.25 ounce) package active dry yeast
1 cup milk
1 pinch saffron threads
1 teaspoon ground cardamom
½ cup white sugar
1 cup all-purpose flour
½ cup butter, melted
½ cup white sugar
¼ cup orange blossom honey
1 lemon, zested
2 teaspoons vanilla extract
1 pinch salt
2 eggs
1 egg yolk
3 cups all-purpose flour, divided
½ cup sliced almonds
4 clean 14-ounce food cans
1 egg white
1 ½ cups confectioners' sugar, or more as needed
½ teaspoon lemon juice
2 tablespoons toasted sliced almonds, or as needed

Steps:

  • Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.
  • Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
  • Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
  • Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
  • Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.
  • Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
  • Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
  • Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
  • Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.
  • Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
  • Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.
  • Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 62.8 g, Cholesterol 52.5 mg, Fat 9.2 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 62.5 mg, Sugar 35.7 g

RUSSIAN EASTER BREAD (KULICH)



Russian Easter Bread (Kulich) image

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.

Categories     Bread     Egg     Bake     Easter     Saffron     Spring     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105-115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
Special Equipment
2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

Steps:

  • Make dough:
  • Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
  • Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
  • Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  • Form loaves:
  • Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
  • Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
  • Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
  • Bake loaves:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.

RUSSIAN EASTER CAKE RECIPE FOR KULICH



Russian Easter Cake Recipe for Kulich image

This easy Russian Easter cake recipe makes kulich, a Russian Easter bread filled with dried fruit and topped with white icing that drips down the loaf. Baked in tin cans, the cylindrical-shaped bread is often compared to Italian panettone or French brioche. Blessed by the Russian Orthodox priest, it's traditionally eaten between Easter and Pentecost.

Provided by Lara Dunston

Categories     Bread     Cake

Time 2h30m

Number Of Ingredients 11

225 g white bread flour
1/4 tsp salt
25 g butter
25 g caster sugar
7 g fast-action dried yeast
105 ml milk (tepid)
1 egg (beaten)
100 g dried sultanas, raisins and candied fruit (chopped into thirds)
150 g icing sugar
1/2 lemon (juice only)
1 tbsp mixed dried and/or candied fruit (finely diced)

Steps:

  • Optional: if children won't be eating this, soak the sultanas and raisins overnight in vodka, cognac or brandy.
  • Use a sieve to sift the flour into a big mixing bowl, then add the salt and butter and combine, before adding the sugar and yeast.
  • In a separate bowl or measuring jug, beat the egg, add the tepid milk and mix, then add this to the mixing bowl of flour, etc., and combine everything until you have a soft dough.
  • Dust flour onto your kitchen counter, transfer the dough, add the dried fruit, knead until well combined (about 3-5 minutes) and the dough is smooth, then form it into a ball.
  • Butter a large mixing bowl, transfer the ball of dough, cover it with a clean cotton tea towel, and leave it to rise for one hour.
  • Cut baking paper into rounds to fit in the bottoms of three 400 ml tin cans and to wrap within the interior of each can; the larger interior pieces of baking paper should be large enough so that the pieces poke out above the tin by about a third of the size of the can.
  • Using a pastry brush, butter the bottom of the tins, place the paper rounds on the base and butter the top of the round, then butter the larger interior pieces of baking paper.
  • Dust your kitchen counter with a little flour again, transfer the dough, knock back the dough, then form it into a ball again, place it back in the bowl, cover it once more, and leave it for half an hour.
  • Transfer the dough for the last time to the kitchen counter, lightly dusted with flour, roll the dough into one long cylindrical shaped piece, which you should cut into three equally-sized pieces or around 5cm in length.
  • Place each piece of dough into the tin cans that you earlier lined with buttered paper, cover the cans with the clean cotton tea towel, leave them to rise for around 20-30 minutes, and preheat your oven to 240°C.
  • When the dough has risen to 7-8cm up the tin can, transfer the cans to the oven and bake for 25-30 minutes or so (check them at 20 minutes) until you have pale golden-brown loaves. To check that they are completely baked, turn the can upside down and tap on its base with a knife; it should sound hollow.
  • Wearing oven mitts, gently shake each Easter cake out of the can into your hand, then leave them on a wire oven rack on the kitchen counter to cool.
  • Once the cakes are cool, prepare the icing: use a sieve to sift the icing sugar into a bowl, then slowly add the lemon juice, continually stirring until completely combined and thickened. If too thin, add a little more sugar and combine.
  • Transfer the cakes to a serving plate, spoon the icing onto the top of the cakes, allowing the icing to drip down the sides, then place pieces of dried fruit on the cake tops and sprinkle around the base. Serve with quality butter.

Nutrition Facts : Calories 728 kcal, Carbohydrate 147 g, Protein 14 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 300 mg, Fiber 4 g, Sugar 82 g, UnsaturatedFat 4 g, ServingSize 1 serving

KULICH



Kulich image

Kulich (кули́ч) is an Easter brioche in the Orthodox religion, which is consumed in Russia, Belarus, Bulgaria, Romania, Georgia, Serbia, and Latvia.

Provided by Vera Abitbol

Categories     Dessert

Time 1h45m

Number Of Ingredients 29

1⅔ cup flour (, sifted)
1 tablespoon active dry yeast
1 cup milk ((at 97 F / 36°C))
3 tablespoons caster sugar
½ cup water ((at 97 F / 36°C))
3½ cups flour (, sifted)
6 egg yolks
3 egg whites
⅔ cups caster sugar
1 cup butter ((at room temperature))
5 oz. candied fruit
¾ cup ground almonds
1 cup raisins
Zest of 2 oranges
1 tablespoon rum
6 strands saffron
2 tablespoons boiling water
⅓ teaspoon cardamom powder
½ teaspoon salt
1 egg yolk
1 tablespoon milk
1 egg white
1 cup icing sugar
1 tablespoon lemon juice
Rainbow sprinkles
Stand mixer
2 large molds ((or 5 tall cylindrical molds))
Parchment paper
Cooling rack

Steps:

  • Soak the raisins in the rum, add the orange zest, and let macerate for 1 hour.
  • Infuse the saffron threads in the 2 tablespoons of boiling water for 1 hour.

EASTER COFFEE CAKE (KULICH)



Easter Coffee Cake (Kulich) image

Today, in Russia, there are Easter rituals that one must adhere to in order to have a successful Easter. The first priority, of course, is the egg painting, but the second Easter priority, and the most anxiety ridden of all, is the kulich. This is the tall, spectacular Easter coffee cake which should be sinfully rich and feather light at the same time. To achieve this difficult combination, the Easter cook might use up to 30 eggs, a pound of butter, and as many as three risings for the flavorful yeast dough. Once the kulich is tucked away in the oven, all door slamming, sneezing, and loud chattering in the vicinity is strictly forbidden for fear of a collapsed cake and a ruined Easter. All you are allowed to do while the kulich is baking is sit quietly, take in the aroma, and count the hours before you can sample the kulich. This was particularly astounding to me, an American, to be invited into a Russian home for the Easter rituals and be told to be quiet! But once I realized what was transpiring, I found this to be the most relaxing time I spent in Russia! Ah! The aromas!!!

Provided by Witch Doctor

Categories     Breads

Time 5h30m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 20

1/2 cup milk
1 1/2 tablespoons honey
2 tablespoons vegetable oil
4 1/2 cups unbleached all-purpose flour, sifted twice
1 (1/4 ounce) package active dry yeast
1/3 cup water, lukewarm (105 to 115 degrees F)
9 large egg yolks
1 cup sugar
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cardamom
1 teaspoon vanilla extract
2 tablespoons Cointreau liqueur
2 tablespoons brandy
1 orange, juice and zest of, grated
1 1/2 large vanilla beans, split lengthwise
12 tablespoons unsalted butter, melted and cooled to lukewarm
1/2 cup golden raisin
1/2 cup almonds, finely chopped
1/2 teaspoon almond extract
1 large egg white

Steps:

  • In a medium sized saucepan, bring the milk to a boil over medium heat. Remove from the heat and add the honey and oil, stirring until the honey is dissolved.
  • Gradually add ½ cup of the flour, beating until the mixture is completely smooth. Cool to lukewarm.
  • In a large bowl, add the yeast to the water, stir, and let stand until foamy, about 5 minutes.
  • Add the milk and flour mixture to the yeast and stir until smooth. Cover with a linen or cotton kitchen towel and let rise in a warm place until the sponge doubles in bulk, about 1 hour.
  • In a second large bowl, beat the egg yolks and the sugar until thick and pale yellow. Add the nutmeg, cardamom, vanilla extract, Cointreau, brandy, orange zest and orange juice and beat for a few more seconds.
  • Scrape out the seeds from the vanilla beans and add them to the yolk mixture. Add the butter, raisins, almonds, and almond extract.
  • With a clean, dry beater, beat the egg white until it forms soft peaks and fold it into the egg yolk mixture.
  • Combine the yolk mixture with the risen sponge and mix gently, but thoroughly. Using an electric mixer, gradually beat in the remaining 4 cups flour until you have a very smooth, loose dough. Transfer the dough to a clean, well greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 ½ hours.
  • Cut two 1 ½ inch strips of parchment paper, each long enough to be molded down one side, then across the bottom and up the opposite side of a clean 2 pound coffee tin. The ends should extend above the top of the tin. Butter the tin and the strips, then set them into the tin crisscross to each other. Fold the ends over the outside of the tin.
  • Punch the dough down and place it in the tin. Let rise again, covered, until doubled in bulk, about 45 minutes.
  • While the dough is rising, preheat the oven to 325°F.
  • Bake the kulich until it is golden brown and a cake tester comes out clean, about 1 hour to 1 hour 10 minutes. Cool slightly, then carefully lift the kulich from the tin by pulling up on the ends of the parchment strips. Remove the parchment and let the kulich cool on a rack.

Nutrition Facts : Calories 728.4, Fat 31.8, SaturatedFat 14.1, Cholesterol 283.9, Sodium 58.9, Carbohydrate 95.8, Fiber 4.4, Sugar 34.5, Protein 14.3

RUSSIAN COFFEE CAN CAKE (KULICH)



Russian Coffee Can Cake (Kulich) image

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.

Provided by Chef Jean

Categories     Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup warm milk, scalded then cooled
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 1/2-5 cups all-purpose flour
1/2 cup raisins
1/4 cup blanched almond, chopped
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
1 1/2 teaspoons warm water
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Steps:

  • Dissolve the yeast in the water.
  • Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
  • Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
  • Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
  • Place the dough into a greased bowl, turn to coat.
  • Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
  • Punch down dough and let rse again until almost doubled, about 40 minutes.
  • Divide dough in half and roll each half into a well rounded bun shape.
  • Place each bun in a well greased 1 lb coffee can.
  • Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
  • Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
  • Let cool slightly then remove from cans.
  • Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.

Nutrition Facts : Calories 2137.2, Fat 70.8, SaturatedFat 16.9, Cholesterol 220, Sodium 1282.6, Carbohydrate 333.1, Fiber 12.4, Sugar 103, Protein 45.2

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What Makes This Kulich (russian Easter Coffee Bread) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kulich (russian Easter Coffee Bread). Ready to make this Kulich (russian Easter Coffee Bread) Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.com


RECIPE FROM RUSSIA: A VERY SIMPLE KULICH! (EASTER PIE OR CAKE ...
The Kulich preparation starts several days before Easter. Kulich can contain candied fruit, almonds, and raisins, sometimes flavored with rum and saffron, and prepared like a bread. It is most always baked in a special kind of pan – tall and cylindrical, sort of like a coffee can. When the cake was done, it was decorated with white frosting drizzled down the sides. On the side, …
From windowstorussia.com


RUSSIAN EASTER CAKE 'KULICH' | VEGAN PASTRY - YOUTUBE
Vegan Dim Sum Cookbook:http://www.eastmeetskitchen.com/vegan-dim-sumIf you want to support the channel please visit my Patreon: https://www.patreon.com/eastm...
From youtube.com


KULICH EASTER BREAD DUPE – RUSSIAN FOODIE
2015-04-02 The point is: traditional Italian Christmas bread Panettone is a great dupe for Russian Easter bread Kulich. Panettone resembles Kulich a lot in cylindrical shape, rich aroma and taste. You can get Panettone with raisins and other dry fruit, succade (candied flesh and and peel of citrus fruit), sliced almonds and chocolate chips.
From russianfood-ie.com


EASTER RECIPES: KULICH PASKHA | A RUSSIAN ORTHODOX CHURCH WEBSITE
Mix saffron with vodka and let stand, preferably overnight. The aroma and colour of saffron will dissolve into the vodka. Bring the milk, eggs and butter to room temperature. Scald, peel, dry and finely grate the almonds. Dissolve the yeast in the lukewarm milk. Add 200 ml flour, mix and let rise in a warm place.
From pravmir.com


PASKA EASTER BREAD RECIPE - KULICH - LET THE BAKING BEGIN!
2019-04-15 For the 3.5-inch round molds - 35 minutes. The 2-inch round molds will take about 20 minutes. While the bread is baking, make the glaze (directions below) and cover it with plastic wrap to prevent a film from forming. Remove the baked Easter Bread from the oven and allow to cool completely.
From letthebakingbegin.com


KULICH RUSSIAN EASTER CAKE - THERESCIPES.INFO
Paska Easter Bread Recipe (Kulich) - NatashasKitchen.com trend natashaskitchen.com. How to Make Paska Easter Bread Recipe (Kulich): 1. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla.
From therecipes.info


KULICH: RUSSIAN EASTER BREAD - ZESTY SOUTH INDIAN KITCHEN
2018-03-28 Instructions. In a small bowl add 50g of flour, ¼ cup of luke warm milk and yeast and mix well and set aside until it becomes frothy and bubbly. In a large bowl add flour, salt mix well and set aside. In another bowl add egg, egg yolk and sugar and butter and mix well. If you want beat, you can do that at this time.
From zestysouthindiankitchen.com


EASTER RECIPES: KULICH & PASKHA
Scald, peel, dry and finely grate the almonds. Dissolve the yeast in the lukewarm milk. Add 200 ml flour, mix and let rise in a warm place. The batter will start to "bubble" during rising. Beat the egg yolks, 150 millilitres of sugar and vanilla sugar until pale and fluffy.
From pravmir.com


KULICH (RUSSIAN EASTER CAKE) RECIPE - FOOD NEWS
Russian Easter Bread Recipe. Dissolve yeast in warm water in large bowl. Add milk and 1 1/2 cups flour; stir until smooth. Cover and let rise until doubled, 3 hours or more.
From foodnewsnews.com


10 VERY BEAUTIFUL EASTER DESSERTS FROM RUSSIA (PHOTOS)
At Coffeemania, the cake is decorated with a bird’s nest with eggs. 9. Kulich with lemon filling. Press Service. For Easter, the Georgian-cuisine Mziuri restaurant bakes cakes from curd dough ...
From rbth.com


MOM’S RUSSIAN KULICH – EASTER BREAD – GRABANDGORECIPES
2018-03-26 Combine 2 Tablespoons of yeast, 1 cup of sugar with warm milk. Add 2 cups of flour and mix well. Cover with plastic and set aside in warm place or a warm oven (100˚F) for 30 minutes. Meanwhile beat the eggs, egg yolks and remaining sugar until light and creamy. Combine egg mixture with the dough, add additional 1 tablespoon of yeast and mix well.
From grabandgorecipes.com


PASKA EASTER BREAD KULICH THE RUSSIAN POUND CAKE RECIPE
2021-03-31 Make sure the edges do not have the preventative barrier for the cooked cake to fall out of the can. Use olive oil or butter on the inside walls of the baking forms. Bake at 400F for about 25 minutes. Watch your mini cakes after 20 minutes in the oven to prevent the burnt edges. Decorate with glaze and sprinkles.
From celebratewomantoday.com


EASY RUSSIAN EASTER CAKE RECIPE FOR KULICH | RECIPE IN 2022 | EASTER ...
Apr 22, 2022 - Russian Easter cake recipe for kulich, Russian Easter bread filled with dried fruit, topped with white icing, eaten from Easter to Pentecost.
From pinterest.ca


EASTER BREAD KULICH RECIPE | RUSSIANFOODS
2017-04-09 In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), ½ …
From blog.russianfoodusa.com


KULICH RUSSIAN EASTER BREAD RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RUSSIAN EASTER BREAD (KULICH) - THE MANY LITTLE JOYS
2016-03-25 Russian Easter Bread (Kulich) Ingredients: 1 tsp. saffron; 1/4 cup boiling water; 4 1/2 tsp. (or 2 packages) dry yeast; 1 cup warm water; 3/4 cup sugar; 1/2 cup melted butter ; 1 tsp. lemon extract or oil (oil has a stronger flavor, so maybe use 1/2 tsp.) 3 eggs; 1 tsp salt; 6 cups flour; Directions: Place saffron threads in a small jar. Pour in boiling water. Cover and let steep …
From themanylittlejoys.com


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