Russian Easter Bread (Koolitch) Recipe
Ingredients
| Yeast cake | 3 | |
| Lukewarm water | 1⁄4 Cup (4 tbs) | |
| Milk | 4 Cup (64 tbs), scalded | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 4 Cup (64 tbs) | |
| Ground cardamom | 1 Tablespoon | |
| Butter | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 3 Cup (48 tbs) | |
| Salt | 2 Tablespoon | |
| Vanilla | 1 Tablespoon | |
| Grated orange peel | 1 Tablespoon, grated | |
| Eggs | 9 Small | |
| Flour | 3 Quart | |
| Candied orange peel | 1⁄4 Cup (4 tbs) | |
| Candied lemon peel | 1⁄4 Cup (4 tbs) | |
| Citron | 1⁄2 Cup (8 tbs) | |
| Candied cherries | 1⁄2 Cup (8 tbs) | |
| Raisins | 3 Cup (48 tbs) | |
| Chopped nuts | 1 Cup (16 tbs) | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Candy decor | 2 Cup (32 tbs) |
Directions
Allow 8 hrs.preparation time, from the time you start until you take bread out of oven.
Dissolve 3 cakes of yeast in 3/4 cup lukewarm water.
Scald 4 cups milk, cool to 90° F.
Add yeast, 1 cup sugar, 4 cups flour, 1 tbs.ground cardamom and mix to a smooth sponge; set in warm place for about 2 hours, until light.
Melt & warm carefully 1 1/2 cups butter, 3 cups sugar, 2 tbs. salt, 1 tbs. vanilla, 1 tbs.grated orange peel, and 9 beaten eggs.
Add to sponge; work in about 3 quarts flour and knead for 5 min.
Add fruit, raisins and nuts and knead for another 5 min.
Set in a warm place to rise till double in bulk.
Mold into loaves of any shape.
Put into juice cans or loaf pans that have been greased.
Let rise; bake in 350 degree oven for 1 1/2 hours.
ln place of candied fruits listed, you may substitute 2 cups of fruit cake mix.
For a sweeter taste, use 2 cups of fruit medley (apricots, apples, peaches, pears and dried raisins).
The 1 cup of chopped nuts may be walnuts, pecans, or a combination of both.
Note; When dividing recipe in half, use 2 cakes yeast, 1/2 cup water, and 4 eggs.
Dissolve 3 cakes of yeast in 3/4 cup lukewarm water.
Scald 4 cups milk, cool to 90° F.
Add yeast, 1 cup sugar, 4 cups flour, 1 tbs.ground cardamom and mix to a smooth sponge; set in warm place for about 2 hours, until light.
Melt & warm carefully 1 1/2 cups butter, 3 cups sugar, 2 tbs. salt, 1 tbs. vanilla, 1 tbs.grated orange peel, and 9 beaten eggs.
Add to sponge; work in about 3 quarts flour and knead for 5 min.
Add fruit, raisins and nuts and knead for another 5 min.
Set in a warm place to rise till double in bulk.
Mold into loaves of any shape.
Put into juice cans or loaf pans that have been greased.
Let rise; bake in 350 degree oven for 1 1/2 hours.
ln place of candied fruits listed, you may substitute 2 cups of fruit cake mix.
For a sweeter taste, use 2 cups of fruit medley (apricots, apples, peaches, pears and dried raisins).
The 1 cup of chopped nuts may be walnuts, pecans, or a combination of both.
Note; When dividing recipe in half, use 2 cakes yeast, 1/2 cup water, and 4 eggs.
Chef
