Russian Kulich Bread

Name: Russian Kulich Bread
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 1 large Russian Kulich, 20 serving(s)
Ingredients: 1 3/4 cups sugar; 1/2 cup scalded milk, cooled to 110 degrees; 4 cups flour; 8 tablespoons unsalted butter; 8 large egg yolks; 2 large egg whites; 1 teaspoon vanilla; 2 teaspoons cardamom; 1/2 teaspoon salt; 1/3 cup golden raisin; 1/4 cup slivered almonds; 1/4 cup chopped candied orange peel; 2 teaspoons lemon juice; 1/8 teaspoon almond extract

Submitted by JazzyBumBum

"A tall, cylindrical sweet bread that is served for Easter in Russia."

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Ready In:: 1hr 25mins
Ingredients:: 14
Yields:: 1 large Russian Kulich
Serves:: 20

ingredients

1 ³⁄₄ cups sugar
¹⁄₂ cup scalded milk, cooled to 110 degrees
4 cups flour
8 tablespoons unsalted butter
8 large egg yolks
2 large egg whites
1 teaspoon vanilla
2 teaspoons cardamom
¹⁄₂ teaspoon salt
¹⁄₃ cup golden raisin
¹⁄₄ cup slivered almonds
¹⁄₄ cup chopped candied orange peel
2 teaspoons lemon juice
¹⁄₈ teaspoon almond extract

directions

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.