RUSSIAN KULICH FOR EASTER

RUSSIAN KULICH FOR EASTER image

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

Provided by Ellen Bales @Starwriter

Number Of Ingredients 19

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Ingredients

DOUGH
1 package(s) active dry yeast
1/4 cup(s) warm water
1/4 cup(s) sugar + 1/2 cup sugar
1/2 cup(s) scalded milk, cooled to 110 degrees
1 cup(s) plus 3 to 3-1/2 cups all-purpose flour
8 tablespoon(s) unsalted butter
8 large egg yolks (reserve 2 egg whites)
1 teaspoon(s) vanilla extract
2 teaspoon(s) cardamom
1/2 teaspoon(s) salt
1/3 cup(s) golden raisins
1/4 cup(s) slivered almonds
1/4 cup(s) chopped candied orange rind
GLAZE:
1 cup(s) confectioners' sugar
2 teaspoon(s) lemon juice
1/8 teaspoon(s) almond extract
2 to 3 teaspoon(s) warm water

Steps:

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.