RUSSIAN KULICH BREAD
Make and share this Russian Kulich Bread recipe from Food.com.
Provided by JazzyBumBum
Categories Breads
Time 1h25m
Yield 1 large Russian Kulich, 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine yeast, water, 1/4 cup of sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
- In a bowl, combine butter, 1/2 cup sugar and egg yolks. Add the yeast-flour mixture from step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3-3 1/2 cups flour to make a soft dough. Stir in raisind, almonds and orange rind.
- In a small bowl, beat 2 egg whites untill stiff. Fold them into th dough made in step 2. Knead until asmooth and elastic dough forms. Place in a greased bowl, cover with greased plastic wrap and let to rise until doubled in size.
- Coat a kulich pan with cooking spray. Punch down the dough and knead for a few times. Place it in the prepared pan, cover with greased plastic wrap and leave to rise until the dough reaches the top of the pan.
- Heat the oven to 400 degrees. Place pan on a baking sheet and bake for 10 minutes Reduce the heat to 350 degrees and bake for another 35 to 40 minutes or until tester comes out clean.
- While Kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
- Remove Kulich from oven and let to cool for 10 minutes. Unmold from pan and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut of the crown and slice base into rounds. T keep any leftovers moist, replace the crown.
Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7
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Ogbidi9 Solomon
[email protected]This kulich bread is a work of art! It's so beautiful and it tastes even better than it looks. I'm so impressed with this recipe.
Nikky maine
[email protected]I'm not a baker, so I was a bit hesitant to try making this kulich bread. But I'm so glad I did! The recipe was easy to follow and the bread turned out perfectly. It was so delicious, I'm definitely going to make it again.
Chinoso Animba
[email protected]This kulich bread was a bit too sweet for my taste. I think I would have preferred it if it had less sugar. Other than that, the bread was very good.
Fatma Nasser
[email protected]I'm not sure what I did wrong, but my kulich bread didn't turn out as well as I hoped. The texture was a bit dense and the flavor was a bit bland. I'm going to try making it again with a different recipe.
Magenta Watson
[email protected]I made this kulich bread for my Russian grandmother, and she loved it! She said it was the best kulich bread she had ever had. I'm so happy that I was able to make her happy with this recipe.
Abrsh Ayenew
[email protected]This kulich bread was a bit more challenging to make than I expected, but it was totally worth it! The bread turned out beautifully and tasted even better than it looked. I'm so glad I gave this recipe a try.
David William
[email protected]I'm not a huge fan of sweet breads, but this kulich bread was an exception. It was perfectly balanced, with just the right amount of sweetness. I also loved the crunchy glaze on top. This bread would be perfect for any special occasion.
Guru Charan
[email protected]This kulich bread is absolutely divine! The texture is light and fluffy, and the flavor is rich and complex. I especially love the addition of the raisins and candied fruit. This bread is a must-try for any fan of Russian cuisine.
Ssentongo Derrick
[email protected]I've been wanting to try making kulich bread for a while now, and I'm so glad I finally did! This recipe was easy to follow and the bread turned out perfectly. It was so delicious, I couldn't stop eating it!
Daniel Maina
[email protected]This kulich bread was a hit at our Easter brunch! It was so flavorful and moist, and the glaze was the perfect finishing touch. I will definitely be making this again next year.