Kulich a Traditional Russian
Easter Cake
Ingredients
1.25 to 1.5 liters (5-6 cups) white
flour
500 ml (2 cups) icing sugar
340 ml (1 1/3 cups) warm milk
3 packets of yeast
125 ml (1/2 cup) sultanas
125 ml (1/2 cup) blanched almonds
125 ml (1/2 cup) candied fruits
65 ml (1/4 cup) dark rum
225 g (1 cup) softened butter + 5 tbsp.
10 egg yolks, lightly beaten
2 tsp. salt
1 tsp. vanilla
1/2 tsp. sugar
1/2 tsp. powdered saffron
Icing
500 ml (2 cups) icing sugar
4 tbsp. cold water
2 tsp. lemon juice
Method
1. Soak the raisins in the rum
for 10 minutes; drain; mix the saffron with the rum and set aside;
2. in a bowl, dissolve the yeast and 1 tbsp. sugar in 125 ml (1/2
cup) warm milk; let sit 10 minutes; add the vanilla, egg yolks, rum
and saffron;
3. combine the flour, icing sugar and salt; make a well in the centre;
4. gradually pour the yeast and egg mixture into the well, gradually
blending in the flour to form a dough;
5. place on a floured work surface and knead for about 10 minutes
until the dough is smooth and elastic, while gradually incorporating
pieces of the butter;
6. place into a lightly greased bowl; cover with a cloth and let rise
until doubled in volume;
7. in a bowl, toss the almonds, candied fruit and raisins with 1 tbsp.
of flour until well coated;
8. punch down the dough; mix in the fruits and almonds and knead for
2-3 minutes;
9. butter a rectangular bread tin; line with a sheet of buttered brown
paper, with the unbuttered side facing out;
10. place the dough into the pan; cover with a cloth and let rise
30-45 minutes until well risen;
11. place into a preheated 110° C (210° F) oven for 15 minutes;
increase the oven temperature to 180° C (350° F) and bake
for 1 hour longer.
Icing
1. Combine all the icing ingredients; pour slowly
over the top of the cake so that it drizzles down in thin streams.
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Cake
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