Kulich is a sweet fruit bread traditionally served at the table of Russian families to celebrate Easter. I was intrigued by the shape of the kulich, and when I found the shape was made from baking the cake in a coffee tin, well I just had to try it.
Easter for me is a time for family, this year we will be spending it with my wife’s family here in Dunedin. I hope you all find some time to spend with family and friends over the break – Happy Easter!
This recipe goes perfectly with Lauren’s pashka recipe which is coming up in the next post. So if you can resist, save some, or just make another!
- For the bread
- 2 packets of active dry yeast (approx 18g)
- ½ cup of warm water (about 40 ºC)
- ¾ cup of lukewarm milk, scalded then cooled
- 1/3 cup sugar
- 1 tsp salt
- 2 eggs
- ½ cup shortening
- ½ cup raisins
- ½ cup mixed candied zest
- ¼ cup blanched almonds
- 1 teaspoon freshly grated lemon zest
- 4 cups of flour
- For the icing
- 1 cup of icing sugar
- 1 - 2 tbsp warm water
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon zest
- 1. In a large mixing bowl dissolve the yeast in the warm water.
- 2. Combine the milk, sugars, shortening, raisins, candied zest, almonds, fresh lemon zest, eggs, salt and 3 cups of flour.
- 3. Combine and add the final cup of flour slowly until the dough is ease to work by hand.
- 4. Turn out the dough and knead for 5 minutes then place into a greased bowl and proof for 2 hours.
- 5. Grease and line a big Milo or coffee tin (approx 15cm by 22cm) with baking paper.
- 6. Remove the dough from the bowl, knock back and form into a ball.
- 7. Place in the lined tin and proof again for 1 hour or until doubled in size.
- 8. Preheat your oven to 200ºC on bake.
- 9. Place in oven and bake for 10 minutes then drop the temperature to 180ºC and bake for a further 40 minutes. Watch the top of the bread if it starts to brown excessively. cover the top of the tin with foil.
- 10. Once baked turn out onto cooling rack.
- 11. Combine icing ingredients (except zest) and pour over cooled bread.
- 12. Sprinkle with fresh lemon zest.