Kulich Recipe
Ingredients
| 1/2 cup light raisins | ||
| Rum | 2 Tablespoon | |
| Saffron | 1/4 Teaspoon | |
| Active dry yeast | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/2 cup mixed candied fruits and peels | ||
| Almonds | 1/4 Cup (16 tbs), chopped | |
| Almond extract | 1/4 Teaspoon | |
| Egg yolk | 1 | |
| Confectioners' Icing | ||
Directions
Combine raisins, rum, and saffron.
Soften yeast in 1/4 cup warm water (110°).
Mix milk, butter, sugar, and 1/2 tea spoon salt.
Heat to dissolve sugar; cool to lukewarm.
Combine milk mixture and 2 cups flour; beat well.
Add yeast and eggs; beat well.
Stir in raisin mixture, candied fruits, nuts, extract, and enough remaining flour to make a soft dough.
Knead on floured surface 8 to 10 minutes.
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; turn onto floured surface.
Divide in half (or thirds).
Cover; let rest 10 minutes.
Grease bottom and sides of two 29-ounce cans (or three 16-ounce cans); place on baking sheet.
Shape dough into balls; place one in each can.
Cover; let rise 45 minutes.
Brush with egg yolk.
Bake at 350°about 40 minutes for small cans or about 50 minutes for large cans.
Remove from cans; cool.
Drizzle with Icing.
Soften yeast in 1/4 cup warm water (110°).
Mix milk, butter, sugar, and 1/2 tea spoon salt.
Heat to dissolve sugar; cool to lukewarm.
Combine milk mixture and 2 cups flour; beat well.
Add yeast and eggs; beat well.
Stir in raisin mixture, candied fruits, nuts, extract, and enough remaining flour to make a soft dough.
Knead on floured surface 8 to 10 minutes.
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; turn onto floured surface.
Divide in half (or thirds).
Cover; let rest 10 minutes.
Grease bottom and sides of two 29-ounce cans (or three 16-ounce cans); place on baking sheet.
Shape dough into balls; place one in each can.
Cover; let rise 45 minutes.
Brush with egg yolk.
Bake at 350°about 40 minutes for small cans or about 50 minutes for large cans.
Remove from cans; cool.
Drizzle with Icing.
Chef
