How To Make Russian Kulich
Russian kulich is a traditional Easter sweet bread made to come out round and tall, then drizzled with a smooth sugar glaze, for a sweeter snack.
Serves:
Ingredients
- ¼ozactive dry yeast
- ¾cupgranulated sugar,divided
- 1cupwarm milk,warm
- 4cupsall purpose flour,divided
- 3large whole eggs,separated
- 2egg yolks
- ½tbspbrandy
- ½tspsalt
- 10tbspbutter,melted, cooled
- ½cupblanched almonds,slivered, coarsely ground
- ¼cupraisins
- 1tbspwater
For Glaze:
- ¾cupconfectioner’s sugar
- 1tbsplemon juice
Instructions
-
Stir together the yeast, ¼ teaspoon of sugar, and warm milk in a large bowl and let stand for about 10 minutes until foamy.
-
Stir in 1½ cups of flour and cover bowl tightly with plastic wrap. Let stand in a warm place for about 1 hour until doubled.
-
Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed for 2 to 3 minutes until mixture is thick and pale. Beat in the brandy and salt.
-
Stir the yeast dough to deflate. Add the yolk mixture and butter, then stir until well blended.
-
Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold the whites into the batter, then stir in the remaining 2½ cups of flour.
-
Cover the bowl and let rise in a warm place for about 1 hour 10 minutes, until doubled.
-
Stir the dough to deflate, then stir in almonds and raisins.
-
Butter 4 clean 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, for about 1 hour until the dough is about half an inch from rim.
-
Preheat the oven to 350 degrees F.
-
Whisk together the remaining yolk and water, and lightly brush over tops of dough.
-
Bake loaves in cans for 35 to 40 minutes until tops are golden brown. Turn loaves out onto a rack, turn right side up, and let cool completely.
Glaze:
-
Sift powdered sugar into a bowl, then stir in lemon juice. Spread the glaze over tops of loaves, letting it drip down the sides.
-
Let loaves stand until icing is set. Then, serve and enjoy!
Nutrition
- Calories: 599.69kcal
- Fat: 23.53g
- Saturated Fat: 11.06g
- Trans Fat: 0.59g
- Monounsaturated Fat: 8.18g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 85.17g
- Fiber: 3.00g
- Sugar: 34.67g
- Protein: 12.90g
- Cholesterol: 147.49mg
- Sodium: 193.09mg
- Calcium: 87.42mg
- Potassium: 245.67mg
- Iron: 3.75mg
- Vitamin A: 178.27µg
- Vitamin C: 0.84mg
How To Make Russian Kulich
Russian kulich is a traditional Easter sweet bread made to come out round and tall and then drizzled with a smooth sugar glaze.
Serves:
Ingredients
- ¼ozactive dry yeast
- ¾cupgranulated sugar,divided
- 1cupmilk,warm
- 4cupsall purpose flour,divided
- 3largewhole eggs,separated
- 2egg yolks
- ½tbspbrandy
- ½tspsalt
- 10tbspbutter,melted and cooled
- ½cupblanched almonds,slivered, coarsely ground
- ¼cupraisins
- 1tbspwater
For Glaze:
- ¾cupconfectioner’s sugar
- 1tbsplemon juice
Instructions
-
Stir together yeast, ¼ teaspoon sugar, and warm milk in a large bowl and let stand for about 10 minutes until foamy.
-
Stir in 1½ cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place for about 1 hour until doubled.
-
Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed for 2 to 3 minutes until mixture is thick and pale. 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 flour. Cover bowl and let rise in a warm place for about 1 hour 10 minutes, until doubled.
-
Stir dough to deflate, then stir in almonds and raisins.
-
Butter 4 clean 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, for about 1 hour until dough is about half an inch from rim.
-
Preheat oven to 350 degrees F.
-
Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans for 35 to 40 minutes until tops are golden brown.
-
Turn loaves out onto a rack, turn right side up, and let cool completely.
Glaze:
-
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.
Nutrition
- Calories: 599.69kcal
- Fat: 23.53g
- Saturated Fat: 11.06g
- Trans Fat: 0.59g
- Monounsaturated Fat: 8.18g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 85.17g
- Fiber: 3.00g
- Sugar: 34.67g
- Protein: 12.90g
- Cholesterol: 147.49mg
- Sodium: 193.09mg
- Calcium: 87.42mg
- Potassium: 245.67mg
- Iron: 3.75mg
- Vitamin A: 178.27µg
- Vitamin C: 0.84mg
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