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
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 BREAD
Make and share this Russian Kulich Bread recipe from Food.com.
Provided by JazzyBumBum
Categories Breads
Time 1h25m
Yield 1 large Russian Kulich, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine yeast, water, 1/4 cup of sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
- In a bowl, combine butter, 1/2 cup sugar and egg yolks. Add the yeast-flour mixture from step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3-3 1/2 cups flour to make a soft dough. Stir in raisind, almonds and orange rind.
- In a small bowl, beat 2 egg whites untill stiff. Fold them into th dough made in step 2. Knead until asmooth and elastic dough forms. Place in a greased bowl, cover with greased plastic wrap and let to rise until doubled in size.
- Coat a kulich pan with cooking spray. Punch down the dough and knead for a few times. Place it in the prepared pan, cover with greased plastic wrap and leave to rise until the dough reaches the top of the pan.
- Heat the oven to 400 degrees. Place pan on a baking sheet and bake for 10 minutes Reduce the heat to 350 degrees and bake for another 35 to 40 minutes or until tester comes out clean.
- While Kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
- Remove Kulich from oven and let to cool for 10 minutes. Unmold from pan and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut of the crown and slice base into rounds. T keep any leftovers moist, replace the crown.
Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7
RUSSIAN EASTER BREAD
This bread is traditional for Easter in Russia and Eastern Europe. NOTE: Special equipment: 2 (5- to 6-cup) soufflé dishes or 2 (2-lb) cleaned empty coffee cans
Provided by Charmie777
Categories Yeast Breads
Time 3h20m
Yield 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.
- Cooks' note:
- Bread can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature or frozen 2 weeks.
Nutrition Facts : Calories 2403.9, Fat 86.9, SaturatedFat 49.7, Cholesterol 618.2, Sodium 2534.3, Carbohydrate 344.4, Fiber 11.2, Sugar 58.2, Protein 57.9
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KULICH: TRADITIONAL RUSSIAN EASTER BREAD RECIPE | FOODAL
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Reviews 21Category BreadCuisine Baked GoodsTotal Time 4 hrs 25 mins
- In a large mixing bowl, combine the milk, water, yeast, and 1/4 cup of the sugar with a whisk. Stir until the yeast and sugar have completely dissolved. Mix in 1 cup of flour until well blended.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 1/2 cup sugar, melted butter, egg yolks, sour cream, and vanilla on medium-high speed until combined.
- Preheat the oven to 400°F. Put the bread pan on top of a sheet pan, and place in the oven. Bake for 10 minutes. Reduce heat to 350°F. Bake another 35-40 minutes, or until a wooden pick comes out clean.
- While the loaf is cooling, prepare the icing. In a small bowl, mix together the confectioners’ sugar, lemon juice, almond extract with enough warm water to make a smooth, thick, and slightly runny glaze.
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