I had hoped to give you a more detailed picture of my Kulich however there was a miscommunication in our household and it went. And being the sweet and fragrant bread that it is – it went quickly!
Kulich is a traditional Russian Orthodox Easter bread that is baked to eat before breakfast on Easter Saturday, typically the remainder is eaten for dessert that night and served with a sweet cheese called Pashka.
Kulich is very similar in flavour and texture to a Panettone – it will generally contain fruit and nuts and a topping of lemon scented icing. It is usually baked in a tall cylindrical tin however I opted for a free form braided version – as you might have seen had it not been so tasty.
Kulich is a nice option to Hot Cross Buns for your Easter breakfast – I don’t know about it lasting for dessert, it certainly didn’t in our household.
Happy Easter!
Ingredients
7 grams (1 sachet) dried yeast
½ tablespoon caster sugar
140 mls lukewarm milk
40 grams golden raisins
30 mls dark rum
1 teaspoon vanilla extract
4 egg yolks, at room temperature
360 grams plain flour
100 grams pure icing sugar, sieved
30 grams natural almonds, coarsely chopped
30 grams candied orange, diced
100 grams softened butter, coarsely chopped
Eggwash for brushing (1 egg mixed with 1 tablepsoon of water)
Candied Lemon Glaze
220 grams caster sugar
Thinly peeled rind and juice of 2 lemons
260 grams pure icing sugar
Combine yeast, sugar and 100ml milk in a small bowl, stirring to dissolve, then stand in a warm place until foamy (5-10 minutes).
Meanwhile, combine raisins and rum in a small saucepan and stir over low heat until raisins are plump (4-5 minutes), then set aside to cool slightly.
Combine vanilla seeds, yolks and remaining milk in a bowl, whisking to combine.
Combine flour, icing sugar, almonds, candied orange and 1 teaspoon salt in a large bowl, make a well in the centre, add yeast mixture, egg mixture and the raisins in rum. Stir to combine, add butter and mix with your hands to combine. Turn onto a well floured surface, knead until smooth, dusting with extra flour if dough is too sticky (5-6 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until increased size (1-1½ hours). (mine only incresed a little – so if yours does the same don’t be alarmed, it will turn out)
Divide dough into two, roll each piece into a 50cm (20″) long cylinder. Twist two cylinders together, join ends to form a ring shape, place on a baking tray lined with baking paper. Cover with a tea towel and stand until risen (35-40 minutes).
Meanwhile, preheat oven to 120C. Brush kulich with eggwash, bake for 15 minutes, increase oven to 180C and bake until golden and an inserted skewer withdraws clean (25-30 minutes), then cool on a wire rack.
Meanwhile, for candied lemon glaze, combine caster sugar and 165ml water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lemon rind, reduce heat to medium and simmer until rind is tender (5-6 minutes; brush down sides of pan with a wet pastry brush if sugar crystals form), then strain, reserving syrup and rind separately.
Place icing sugar in a bowl, add lemon juice and 80ml reserved syrup and stir until smooth and of drizzling consistency (add a little hot water to thin, if necessary). Spoon over kulich, allowing icing to drizzle down sides, scatter with candied lemon rind and stand until set. Kulich is best eaten on day of making.
Source: adapted from Australian Gourmet Traveller
© 2012, Michelle. All rights reserved.
