Kulich

Photographer: Adam
12 servings

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!

 

 

 

INGREDIENTS

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

METHOD

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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.

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