KULICH (RUSSIAN EASTER CAKE)
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
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
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
RUSSIAN EASTER BREAD (KULICH)
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
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.
15 TRADITIONAL RUSSIAN DESSERTS (+GURIYEV PORRIDGE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Make the milk skins.
- Cook the semolina until thickened.
- Add in the poppy seeds and sugar.
- Serve with desired toppings.
Nutrition Facts : Calories 274 kcal, ServingSize 1 serving
KULICH RECIPE
"This is when you wish you had one of those Russian grandmothers on hand, the ones who've been making kulich all their lives," says Nick Coe, kneading a huge mass of heavy dough. The traditional Russian Easter cake is usually made in large quantities--the recipe he's using makes four kuliches.The Orthodox churches calculate the date of Easter differently than the Western churches. Most years Orthodox Easter comes a week later--this year, for instance, it's April 30--though in 2001 both Easters will fall on the same day. Easter is the chief holiday of the year among the Orthodox, and the Russians celebrate it by ending the Lenten fast with a bang."Everybody goes to the Easter eve services at church," says Coe, the proprietor of Nick's, a California cuisine restaurant in South Pasadena. "They're over around 2 in the morning, and then we have a big buffet at the church."It's all cold food, of course, because it had to be made hours before, and the big emphasis is on foods you're supposed to give up for Lent--meat, eggs, sugar, butter." The Russian Easter breakfast is a sort of Mardi Gras in reverse.Kulich is a very rich yeast-risen cake, though quite light when well made. It's also an impressive sight, because it's baked in special molds to make it as tall as possible. (Russian American cooks use coffee cans, which turn darker and bake better every year. Whenever his family moved, Coe's mother had to be sure the movers didn't instinctively throw out her treasured but disreputable-looking old kulich can.)Tall cakes are an ancient tradition in Russia. A 12th century traveler to the Baltic area reported seeing cakes as tall as a man. "When it comes to tall food," quips Coe, laboring away at the dough, "the Russians were there first."Several non-Russian nationalities, including the Latvians and Lithuanians and the Volga Germans, have adopted the custom of making kulich, though they tend to call it paskha. (In Russian, paskha is the name of the rich, sweetened cheese dish that accompanies kulich.) Kulich is a cousin of baba, a cake also made by the Poles and Lithuanians--and, for the last 200 years, by the French, who still make baba au rhum.Kulich is taller, though, and is always flavored with either saffron or cardamom. Unlike baba, it's supposed to overflow the top of the mold as it rises in the oven, giving a slight suggestion of a mushroom cap to its appearance.Because the dough is so rich with butter and eggs, rising takes rather a long time. The second rising is particularly crucial. Old Russian cookbooks warn that men should not clump around the house in heavy boots during the rise, lest the dough collapse.The finished kulich is frosted with royal icing, which rolls down its sides in luxurious dribbles. Unlike many festival breads, such as panettone, kulich does not necessarily contain nuts or dried fruit, but its frosting is usually garnished with them. In fact, the frosting can be decorated with just about anything from candy sprinkles and rock-hard silvered dragees to flowers and Marshmallow Peeps.Coe's mother, the anthropologist and food historian Sophie Coe (nee Dobzhansky), preferred the flavor of the top of the kulich without frosting. She would cover it with paper napkins and frost them, making a stiff removable "cap" that preserved the proper kulich look.Because it's so tall, kulich is not cut into wedges like other cakes. Slices are cut from it horizontally and then the dome-shaped top of the cake is replaced. "This helps keep the cake from staling," says Coe, "though it doesn't stale very fast in any case because of all of the butter." Kulich will easily keep for a week on the lowest shelf of a refrigerator. In some Russian families, it replaces bread throughout Holy Week.It's a fairly laborious cake to make but the impressive appearance, light texture and richness make it worth the trouble. As one sign of that, Coe remembers from his childhood that some sneaky people--certainly not grown-ups--perfected a technique of removing slices of kulich so that nobody would know they were missing.
Provided by Charles Perry
Categories DESSERTS
Time 1h40m
Yield Serves 12
Number Of Ingredients 18
Steps:
- Dissolve yeast in water.
- Mix together milk, salt, 1/3 cup sugar and 1 1/2 cups flour in large bowl with wooden spoon. When yeast bubbles, add and let mixture rise until doubled, about 1 hour.
- Mix egg yolks, remaining 2/3 cup sugar, scraped vanilla bean and dash nutmeg.
- Combine butter, lemon zest and saffron. Melt butter mixture gently in skillet over low heat, or microwave until warm but not boiling.
- Stir butter into flour sponge. Add egg mixture. Gradually add remaining 3 cups flour and knead thoroughly on floured surface at least 10 minutes. Place in large mixing bowl, cover with plastic wrap and towel and set in warm place such as gas oven with pilot light on until doubled, about 1 1/2 hours; or leave in refrigerator overnight.
- Grease inside of 2-pound coffee can, add bread crumbs and rotate to coat. Pour out excess crumbs. Fill can 1/3 full with dough. Cover and let rise again until doubled, 1 hour.
- Bake Kulich on bottom rack of oven at 325 degrees until golden brown, 1 to 1 1/2 hours.
- Remove Kulich from oven and gently slide out of can. Cover pillow with plastic wrap and lay Kulich on its side on pillow. Rotate 1/4 way every 10 minutes until cool. Set on plate to frost.
- Beat egg white until frothy. Beat in sugar and lemon juice on medium speed until thick and glossy, about 3 minutes. Pour over top of cooled Kulich so top is coated and dribbles run down sides. Decorate icing with raisins and almonds before it sets.
- To serve, slice horizontally through middle of Kulich, remove slices as desired and then replace top. Serve with Paskha.
UKRAINIAN EASTER BREAD RECIPE (VIDEO)
Soft and fluffy traditional Russian and Ukrainian Easter bread with dried fruit and a sugar glaze!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 14
Steps:
- Bring the eggs, sour cream and melted butter to room temperature. Heat the milk in the microwave or on the stove top until it's lukewarm, between 120 and 130F (49 to 54C). Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top; let the yeast proof for 5 minutes. After 5 minutes, whisk the yeast and milk together and add the sugar, salt, eggs, egg yolks, sour cream and melted butter. Make sure the butter isn't too hot, otherwise the heat can kill the yeast. Whisk the ingredients together for a couple minutes until smooth.
- Add 2 cups (250 g) of all-purpose flour to the batter and whisk it until it's smooth; the remaining flour will be added later. Fill a large pot with hot water, not boiling, and place the mixing bowl with the batter over the pot, ensuring that the bottom of the bowl does not touch the water. Let the batter proof for 1 ½ hours and change the water when it cools down completely.
- While the batter is proofing, prepare the filling. If using dried fruit, place the fruit into a bowl and top it with warm water. Let the fruit stand and rehydrate while the batter proofs.
- Once the batter has proofed, mix in the remaining flour with a spatula or wooden spoon. Once the dough pulls together into a ball, turn it out of the mixing bowl onto the kitchen counter. Sprinkle the counter with a couple extra tablespoons of flour and knead the dough for 4 to 6 minutes, until it's smooth and elastic. Watch my video recipe for extra tips! Don't add too much flour; the butter in the dough will grease the counter, preventing the dough from sticking.
- Drain any remaining liquids from the dried fruit. Spread the dough into a small square and sprinkle the dried fruit, chocolate or nuts on top, then fold the corners of the dough over. Knead for about 1 minute, adding a sprinkle of flour if necessary, until the dough is smooth.
- Roll the dough into a thick log and divide the dough into three even pieces and roll each piece into a ball. Use a kitchen scale for accuracy.
- For the traditional round shape, use 6-inch Panettone paper baking molds, or shape a mold using a double layer of parchment paper: line the bottom and sides of two, 6-inch (15-cm) round baking pans with parchment paper reaching about 6 to 7 inches (15-18 cm) up the side. This bread can also be prepared in regular loaf pans lined with parchment paper.
- Next, prepare the oven for proofing. Fill a large casserole dish with boiling water and place it at the bottom of the oven. Place the baking sheet with the dough onto the middle rack of the oven and close the door. Allow the dough to proof for approximately 2 hours, or until doubled in size. Change the water every 45 minutes to ensure the oven stays warm and humid.
Nutrition Facts : Calories 2301 kcal, Carbohydrate 401 g, Protein 38 g, Fat 62 g, SaturatedFat 36 g, TransFat 2 g, Cholesterol 383 mg, Sodium 941 mg, Fiber 8 g, Sugar 216 g, UnsaturatedFat 21 g, ServingSize 1 serving
RUSSIAN EASTER BREAD KULICH
Make 3 8" round loaves.
Provided by Julia Frey of Vikalinka
Categories Breakfast
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer or another large mixing bowl combine warm milk, eggs, yeast, sugar, warm melted butter, salt, sour cream and vanilla. Add 480g/4 cups flour to make a batter consistency of sour cream. Cover with a cling wrap and a towel and let it rise in a warm place for 2 hours.
- Add 600g/5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands to make a very soft and elastic dough. Stir in chocolate chips or raisins, candied citrus peel or nuts. (Anything you like in your sweet bread). Cover and let dough rise another 2 hours in a warm place. The rising process will take longer if your house is not very warm.
- Divide dough evenly into three deep 8" baking pans, that have been well-oiled. Try not to handle the dough too much. Let dough rise uncovered in a warm place for additional 2 hours or until you see a significant rise.
- Bake at 350F/180C for 35-40 minutes or until golden. Remove from the pan and cook on a wire rack.
- Once the loaves are at room temperature, melt white chocolate in a double boiler over low heat and cover the tops of bread with it. Use sprinkles to decorate.
RUSSIAN EASTER CAKE RECIPE FOR KULICH
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
Time 2h30m
Number Of Ingredients 11
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
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
KULICH
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
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.
RUSSIAN COFFEE CAN CAKE (KULICH)
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
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
RUSSIAN EASTER BREAD
Steps:
- Gather the ingredients.
- In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.
- Stir in 1 cup flour until well blended.
- Cover and let stand in a warm place for 1 hour.
- Gather the ingredients.
- In the bowl of a stand mixer , combine butter, 1/2 cup white sugar, and egg yolks.
- Add yeast-flour mixture, combining thoroughly.
- 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. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.
- Place in 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 pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.
- Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.
- Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.
- Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.
- Gather the ingredients.
- While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice , almond extract, and enough warm water to make a smooth, runny glaze.
- Pour over the top of the kulich allowing it to run down the sides of the cake.
Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Cholesterol 120 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 22 g, Fat 10 g, ServingSize 1 kulich (16 servings), UnsaturatedFat 0 g
KULICH
Provided by Food Network
Yield Makes 3 to 5 kulichs, dependin
Number Of Ingredients 14
Steps:
- Dissolve yeast in 1/2 cup warm water. Let it rest for 15 minutes. Scald the milk. Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream. If it is too thick add an extra 1/2 cup milk. Allow mixture to cool slightly and add yeast. Beat egg yolks with remaining suagr until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Gradually beat in the remaining flour. The dough will be soft, elastic, and should not stick to hands. Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes. Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel. After the dough has risen, place in greased and floured kulich tins or coffee cans. (Greased tins may be lined with greased brown paper.) Be sure not to fill the tin or can more than 1/3 full. Allow the kulich to rise another 30-45 minutes. Bake for about 1-1 1/2 hours at 250 to 300 degrees until puffed and golden.
KULICH EASTER BREAD (PASKA)
Kulich Russian sweet Easter Bread, similar to Italian Panettone. Easy recipe using bread maker dough setting. Traditionally made with raisins, but this recipe uses dried cranberries and blueberries - Kulich Easter Bread (Кулич)
Provided by Peter Kolesnichenko
Categories Dessert
Time 3h30m
Number Of Ingredients 12
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.
RUSSIAN KULICH FOR EASTER
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
Categories Other Breakfast
Number Of Ingredients 19
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.
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- In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 1/2 cup sugar, melted butter, egg yolks, sour cream, and vanilla on medium-high speed until combined.
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- In a medium bowl, whisk together softened butter, crumbled (or dry) yeast, milk and agave nectar. Put the flour into a large bowl, make a well in the middle and pour the butter mixture in it. Knead until smooth. Let sit for 10 minutes.
- Meanwhile, mix together three eggs, orange and lemon zest, cardamom and a pinch of salt. Add it to the dough and knead again. Cover and let raise in a warm place for 90 minutes.
- Meanwhile, prepare a tall backing form or a saucepan. You can watch this video tutorial on how to line your backing form with parchment paper. Alternatively, use Panettone paper molds. Knead the dough once again, transfer to the baking form/saucepan/paper mold and let rest for 30 more minutes. Preheat the oven to 200 °C or 390 °F. Mix 1 tablespoon milk with an egg yolk and coat the top of the kulich using a little brush. Bake kulich for 25 minutes until golden brown. Let cool before taking it out of the form/paper.
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