* Exported from MasterCook *
Bread, Russian Kulich Easter
Recipe By :Tatjanasok
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Ethnic
Fruit Holidays
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 packages active dry yeast -- (.25 oz ea)
3/4 cup granulated sugar -- divided
1 cup warm milk
4 cups all-purpose flour -- divided
3 large whole eggs -- separated
2 egg yolks
1/2 teaspoon brandy
1/2 teaspoon salt
10 tablespoons butter -- melted and cooled
1/2 cup slivered blanched almonds -- coarsely ground
1/4 cup raisins
1 tablespoon water
Glaze:
3/4 cup confectioner's sugar
1 tablespoon lemon juice
Russian
A tall, sweet bread with sugar glaze on top is a traditional Easter
treat in Russia.
Prep: 50 min
Cook: 35 min
Ready In: 4 hr 45 min
Serving Size: 1/3 loaf
Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large
bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups
flour and cover bowl tightly with plastic wrap. Let stand in a warm
place until doubled, about 1 hour.
Beat 4 yolks with remaining sugar in a bowl with an electric mixer
starting slow and increasing to high speed until mixture is thick and
pale, 2 to 3 minutes. Beat in brandy and salt.
Stir yeast dough to deflate. Add yolk mixture and butter and stir
until well blended. Beat 3 egg whites in a bowl with cleaned beaters
until they hold soft peaks. Fold whites into batter, then stir in
remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place
until doubled, about 1 hour 10 minutes.
Stir dough to deflate, then stir in almonds and raisins.
Butter 4 clean (10 1/2-oz) coffee cans. Line bottom of each with a
round of parchment or wax paper. Dust insides with flour, knocking
out excess. Divide dough evenly among cans. Let dough rise in cans,
covered with a towel, until about 1/2" from rim, about 1 hour.
Preheat oven to 350F (175C).
Whisk together remaining yolk and water, and lightly brush over tops
of dough. Bake loaves in cans until tops are golden brown, 35 to 40
minutes. Turn loaves out onto a rack, turn right side up, and let
cool completely, about 1 1/2 hours.
Sift powdered sugar into a bowl, then stir in lemon juice. Spread
glaze over tops of loaves, letting it drip down the sides. Let loaves
stand until icing is set, about 15 minutes.
The unglazed loaves can be made 1 day ahead cooled completely, then
wrapped well in foil or a zip-top plastic bag and kept at room temp.
They can also be frozen up to 1 month.
Source:
"allrecipes.com"
S(Internet address):
http://allrecipes.com/recipe/245723/russian-kulich
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Per Serving (excluding unknown items): 601 Calories; 24g Fat (35.3%
calories from fat); 13g Protein; 85g Carbohydrate; 3g Dietary Fiber;
166mg Cholesterol; 321mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.
NOTES : 2016 - 0508