Russian Easter Pound Cake Recipe Kulich Food

KULICH (RUSSIAN EASTER CAKE)

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.

RUSSIAN EASTER POUND CAKE RECIPE "KULICH"

Steps:

• Combine eggs with sugar.
• Add cottage cheese to the egg/sugar mixture. Keep mixing all ingredients together well.
• Add corn starch and melted butter. Continue your mixing, making sure all ingredients are gradually incorporated into the texture of the dough.
• Add baking soda and flour to the above mixture.
• While mixing the above mixture, add raisins and wall nuts.
• The dough will be liquidy, a perfect consistency to pour into the baking forms.
• I use the empty cans from olives (14 oz cans). 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.
• 1/2 cup sour cream
• 3 Tbsp powdered sugar
• Beat up the above two ingredients for a minute or two. Apply the glaze over the "Kuliches'" tops.

KULICH EASTER BREAD (PASKA)

Steps:

• Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
• Remove the dough onto a floured surface. It will be very sticky. When you knock down the dough, to make it less sticky, add about 1/2 cup of flour and lightly work the dough. You don't want to properly knead it, but really just to keep it from sticking to the table.
• Grease the cans/silicone cylinder with cooking spray. Divide the dough, so that the can/cylinder is filled only 1/3-1/2 from the top with dough (it will rise the rest of the way). Cover with cling wrap and a tea towel, place in a warm place for 1-2 hours, and allow to rise to the top of the cylinder. Be very careful not to bump, slam doors, and even keep away from drafts. This can cause the Kulich to collapse.
• Place into a 180°C/350F preheated oven and bake from 20-30 minutes, depending on the size of your container. If the top is starts to burn, cover with foil and continue to cook. Using a thin wooden skewer, pierce the Kulich, and remove the skewer to test if it is done. If dough sticks on skewer, keep in oven for 5 more minutes and check again.
• Allow to cool on a baking rack. When it is room temperature, Mix the icing sugar, milk and vanilla together. Pour the glaze over the Kulich and top with colorful candy sprinkles.

EASTER COFFEE CAKE (KULICH)

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.

RUSSIAN COFFEE CAN CAKE (KULICH)

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.

RUSSIAN KULICH BREAD

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.

RUSSIAN KULICH FOR EASTER

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.