Kulich Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Milk | 1/4 Cup (16 tbs), scalded | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Vanilla extract | 1/2 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| 1/4 cup chopped candied red cherries | ||
| 1/4 cup chopped candied green cherries | ||
| Toasted almonds | 2 Tablespoon, chopped | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) | |
| Milk | 4 Teaspoon | |
Directions
Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides.
Garnish top with a whole candied red cherry.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides.
Garnish top with a whole candied red cherry.
Chef
