Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Masha's Easter Kulich

  3. Categories: Breads

  4. Yield: 1 servings

  5. 1 c Skim milk; heated to lukewar

  6. -m

  7. (98 to 110 degrees)

  8. 3 tb Active dry yeast

  9. 1 1/2 c Honey or maple syrup

  10. 1/2 c Raisins

  11. 1 ts Saffron threads

  12. 1/4 c Rum or apple juice

  13. 5 c Unbleached white flour

  14. ; or more, divided

  15. 2 ts Salt

  16. 1 ts Vanilla

  17. 2 Eggs; lightly beaten

  18. 3 tb Melted butter or canola oil

  19. 1/4 c Chopped almonds

  20. 1/2 c Chopped mixed dried fruits

  21. Recipe by: St. Louis Post-Dispatch 3/24/97

  22. In large mixing bowl, combine milk, yeast and honey; stir

  23. well. Cover bowl with clean dish towel; set aside warm

  24. place for 10 minutes or until yeast foams.

  25. In smaller bowl, soak raisins and saffron in rum for 10

  26. minutes.

  27. Add raisin mixture and enough flour to yeast to form a

  28. thick batter. Stir with wooden spoon vigorously about 20

  29. times. Cover bowl again and let dough rise in warm place 1

  30. hour.

  31. Add salt, vanilla, eggs, butter, almonds, fruits and enough

  32. additional flour to make a kneadable dough. Transfer dough

  33. to floured board or counter; knead 10 minutes or until

  34. elastic and silky to touch.

  35. Clean bowl. Place kneaded dough into bowl, cover and let

  36. rise in warm place 1 hour. Punch down dough, then let rise

  37. again 25 minutes.

  38. Wash and dry, then oil inside of empty 3-pound coffee can.

  39. Line can with unprinted buttered brown paper, such as from

  40. a grocery bag, cut into long strips, allowing tops of

  41. strips to hang over top of can. Tie ends against side of

  42. can with string. (Overhanging paper strips make baked bread

  43. easier to remove from can.) Roll dough into a ball and press into can. Cover with clean dish towel and let rise 30

  44. minutes or until dough rises above top of can.

  45. Preheat oven to 400 degrees. Bake bread in can on lowest

  46. 30 minutes. Reduce heat to

  47. 350 and bake

  48. minutes longer or until golden brown. Let cool for 10

  49. minutes, then open bottom of can with can opener and remove

  50. bread by lifting out with paper strips.

  51. Note: Russian cooks often ice their kulich with a mixture

  52. of 1 egg white (or equivalent egg white powder and water),

  53. a pinch of salt, 1/2 cup powdered sugar or warmed honey and 1/4 teaspoon almond extract. Beat the egg white until stiff

  54. peaks form, then fold in remaining ingredients; drizzle

  55. over kulich. Yield: 1 kulich. --


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