Easter Coffee Cake Kulich Food

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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

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 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

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