Kulich
Submitted by nannie
Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.
YIELD
24 servingsPREP
30 minCOOK
30 minREADY
4 hrsKulich is the cylindrical Russian Easter bread that towers on the table like a little crowned monument. The tall shape comes from baking in coffee cans, a trick that traps heat so the sweet yeast dough rises straight up and bakes with a soft, fine crumb all the way through.
The flavor is where kulich earns its keep. Saffron threads tint the dough a warm gold and add that unmistakable honeyed, slightly bitter note. Raisins steep in rum for at least half an hour so they plump and carry the liquor into every slice. Almonds and chopped orange zest fold in for crunch and brightness.
The dough is rich, so it rises slow. Give it the full two hours first rise and another 90 minutes in the cans. Rushing means a dense loaf with a tight crumb.
A simple lemon-sugar glaze drips down the sides once the bread has cooled, making the classic snow-capped look.
Chef Tips
- Grease the coffee cans heavily and line the bottoms with waxed paper rounds. Kulich sticks stubbornly without this step.
- Tent loosely with foil after 25 minutes if the tops are browning too fast. The centers need time to set.
- Use the reserved rum from the raisins in the glaze for an extra layer of flavor.
- Kulich slices best the day after baking. The crumb firms up and the saffron flavor deepens overnight.
Variations
- Swap raisins for dried cherries or cranberries soaked in the same rum for a tart twist.
- Stir in a handful of candied citron or candied orange peel for a closer match to old Moscow bakery versions.
- Use a brandy or Amaretto soak instead of rum for a deeper almond note.
Ingredients
Directions
Soak raisins in rum for at least 30 or overnight.
Combine ½ teaspoon sugar along with yeast and water.
Let stand until foamy, about 5 minutes.
Beat together remaining sugar, butter, eggs, vanilla, milk, salt and saffron with mixer until blended.
Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2 minutes at high speed.
Drain raisins and reserve rum for glaze. Stir raisins, almonds and orange peel into dough with wooden spoon.
Stir in enough of remaining flour to form a soft dough.
Turn out onto floured surface and knead until smooth and elastic, about 5 minutes.
Place dough in greased bowl, turning to coat. Cover; let rise in warm spot for 1½ to 2 hours, until doubled.
Grease well two 1 lb. coffee cans.
Line bottoms with rounds of waxed paper.
Turn dough out onto floured surface. Punch down; knead a few turns.
Divide in half and place in prepared cans.
Let rise, covered, for about 1½ hours, or until it has risen to top of can.
Preheat oven to 325℉ (160℃) degree. Brush tops of bread slightly with water.
Bake on lowest rack until a long, thin wood skewer inserted into center of the loaf comes out clean, 1¼ to 1½ hours (45 minutes to 1¼ hours at 300° in a convection oven).
Check after 25 minutes and tent with foil if browning too quickly.
Using oven mitts, carefully remove the bread from the cans, Cool upright on wire rack to room temperature.
Glaze:
Blend powdered sugar with lemon juice and ¾ teaspoon water until smooth. Stand kulich upright and drizzle top with icing.
Drizzle glaze over breads.
Garnish with candied orange peel and slivered almonds, if you wish.
Comments
There appears to be a whole line missing in the paragraph that deals with cooking instructions. Hardly confidence-inspiring.
Thanks for your comment, just updated the recipe, now the recipe is completed, enjoy!