Russian Easter Bread, Kulich

A Stunning Dessert and Centerpiece for Easter

This sweet yeast risen bread is very traditional and rich in symbolism.

 No Russian Easter is complete without this tall cylindrical bread.

Kulich

In a medium saucepan scald

1/2 cup of milk

Cool to 110 degrees

In a large bowl combine

1 package of active dry yeast, dissolved in

1/4 cup of warm water, then add

1/4 cup of sugar

The cooled milk

1 cup of all purpose flour

Mix well, cover with a damp towel and set aside in a warm place for one hour

In a mixer (Kitchen Aide) add to another bowl

1/2 cup of sugar

8 TBSP of softened butter

Cream together then add

8 large egg yolks

The yeast flour mixture

1 tsp of almond extract

2 tsp of ground cardamon

1/2 tsp of salt

3-3 1/2 cups of flour until you have a nice soft dough

In a small bowl beat

2 egg whites until stiff peaks form

Fold into your dough

Add

1/4 cup slivered or coarsely chopped almonds

2 TBSP of ground orange peel

1/4 cup of dried fruit coarsely chopped (golden raisins, currants, cranberries, apricots etc)

Use a big spoon to mix well

Use your hands or the bread hook on your mixer to knead for five minutes until you have a soft but workable dough that is not sticky or dense.

Place in a greased bowl, rolling to cover all sides with oil , then cover with plastic wrap and let rise at least two hours until it has doubled in size.

Coat the inside of a large coffee or baby formula (remove all paper labels) can with vegetable oil. Line the bottom and sides with parchment paper. This recipe is really meant for two formula sized cans

Knead the risen dough a few times and stuff it into your can. Make a domed lid of tinfoil and let rise until it reaches the top of the can. If dough rises beyond the top of the can, cut that part off evenly and save for later , bake separately in another can or as a small loaf.

Preheat the oven to  400 degrees and place the rack in the lowest postion. Set the can on a baking sheet and place in the oven. Bake for ten minutes then lower the temperature to 350 degrees. Bake another 30-60 minutes.  If the dough rises above the lip of the can, oozes and falls off that is ok. As you get near the time of taking it out of the oven you can remove any excess dough with a bread knife and bake the new top a few minutes until it is lightly browned. How long you bake the bread depends on the size of your can. Insert a wooden probe, when it comes out clean take the can out of the oven. Bread may appear a little underdone and moist but as it cools it gets a nice texture.

Cool for ten minutes before removing it from the can. You may need to run a knife around the inside of the can to loosen or use a can opener to open up the bottom of the can to push it loose and out.

Juice

1 lemon

Add enough water and powdered sugar to make a glaze.

Drizzle over the top and down the sides of the bread

Garnish with edible flowers and colored sprinkles.

Slice into rounds and serve with black tea.

This is a lovely idea for any spring celebration.