RUSSIAN EASTER BREAD (KULICH)
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.
Categories Bread Egg Bake Easter Saffron Spring Gourmet
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Make dough:
- Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
- Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
- Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
- Form loaves:
- Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
- Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
- Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
- Bake loaves:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
RUSSIAN KULICH
A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.
Provided by tatjanasok
Categories Bread Yeast Bread Recipes
Time 4h45m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
- Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. 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 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
- Stir dough to deflate, then stir in almonds and raisins.
- Butter 4 clean (10 1/2-ounce) 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, until about 1/2 inch from rim, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.
- 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, about 15 minutes.
Nutrition Facts : Calories 586.6 calories, Carbohydrate 85.4 g, Cholesterol 153.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 10.8 g, Sodium 288.6 mg, Sugar 34.9 g
EASTER COFFEE CAKE (KULICH)
Today, in Russia, there are Easter rituals that one must adhere to in order to have a successful Easter. The first priority, of course, is the egg painting, but the second Easter priority, and the most anxiety ridden of all, is the kulich. This is the tall, spectacular Easter coffee cake which should be sinfully rich and feather light at the same time. To achieve this difficult combination, the Easter cook might use up to 30 eggs, a pound of butter, and as many as three risings for the flavorful yeast dough. Once the kulich is tucked away in the oven, all door slamming, sneezing, and loud chattering in the vicinity is strictly forbidden for fear of a collapsed cake and a ruined Easter. All you are allowed to do while the kulich is baking is sit quietly, take in the aroma, and count the hours before you can sample the kulich. This was particularly astounding to me, an American, to be invited into a Russian home for the Easter rituals and be told to be quiet! But once I realized what was transpiring, I found this to be the most relaxing time I spent in Russia! Ah! The aromas!!!
Provided by Witch Doctor
Categories Breads
Time 5h30m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a medium sized saucepan, bring the milk to a boil over medium heat. Remove from the heat and add the honey and oil, stirring until the honey is dissolved.
- Gradually add ½ cup of the flour, beating until the mixture is completely smooth. Cool to lukewarm.
- In a large bowl, add the yeast to the water, stir, and let stand until foamy, about 5 minutes.
- Add the milk and flour mixture to the yeast and stir until smooth. Cover with a linen or cotton kitchen towel and let rise in a warm place until the sponge doubles in bulk, about 1 hour.
- In a second large bowl, beat the egg yolks and the sugar until thick and pale yellow. Add the nutmeg, cardamom, vanilla extract, Cointreau, brandy, orange zest and orange juice and beat for a few more seconds.
- Scrape out the seeds from the vanilla beans and add them to the yolk mixture. Add the butter, raisins, almonds, and almond extract.
- With a clean, dry beater, beat the egg white until it forms soft peaks and fold it into the egg yolk mixture.
- Combine the yolk mixture with the risen sponge and mix gently, but thoroughly. Using an electric mixer, gradually beat in the remaining 4 cups flour until you have a very smooth, loose dough. Transfer the dough to a clean, well greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 1 ½ hours.
- Cut two 1 ½ inch strips of parchment paper, each long enough to be molded down one side, then across the bottom and up the opposite side of a clean 2 pound coffee tin. The ends should extend above the top of the tin. Butter the tin and the strips, then set them into the tin crisscross to each other. Fold the ends over the outside of the tin.
- Punch the dough down and place it in the tin. Let rise again, covered, until doubled in bulk, about 45 minutes.
- While the dough is rising, preheat the oven to 325°F.
- Bake the kulich until it is golden brown and a cake tester comes out clean, about 1 hour to 1 hour 10 minutes. Cool slightly, then carefully lift the kulich from the tin by pulling up on the ends of the parchment strips. Remove the parchment and let the kulich cool on a rack.
Nutrition Facts : Calories 728.4, Fat 31.8, SaturatedFat 14.1, Cholesterol 283.9, Sodium 58.9, Carbohydrate 95.8, Fiber 4.4, Sugar 34.5, Protein 14.3
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4.9/5 (207)Category DessertCuisine Russian, UkrainianTotal Time 7 hrs 5 mins
- In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
- Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
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- Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
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