RUSSIAN EASTER BREAD (KULICH)
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.
Categories Bread Egg Bake Easter Saffron Spring Gourmet
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Make dough:
- Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
- Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
- Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
- Form loaves:
- Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
- Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
- Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
- Bake loaves:
- Put oven rack in middle position and preheat oven to 350°F.
- Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
KULICH (RUSSIAN PANETTONE)
Kulich is a sweet yeast bread, similar to panettone, that is traditionally baked in Russia for Easter. But you can enjoy it any time! It can be glazed or left plain. You can bake the bread in large coffee tins so they keep their traditional shape.
Provided by Valjusha
Categories Bread Yeast Bread Recipes
Time 6h10m
Yield 20
Number Of Ingredients 16
Steps:
- Combine golden raisins and rum in a small bowl and let soak.
- Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes.
- Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
- Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl.
- Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball.
- Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes.
- Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly.
- Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours.
- Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 60.6 g, Cholesterol 75.4 mg, Fat 13.8 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 7.3 g, Sodium 40.7 mg, Sugar 25.9 g
RUSSIAN EASTER BREAD
This bread is traditional for Easter in Russia and Eastern Europe. NOTE: Special equipment: 2 (5- to 6-cup) soufflé dishes or 2 (2-lb) cleaned empty coffee cans
Provided by Charmie777
Categories Yeast Breads
Time 3h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Make dough:
- Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
- Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
- Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
- Form loaves:
- Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
- Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
- Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
- Bake loaves:
- Put oven rack in middle position and preheat oven to 350°F
- Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.
- Cooks' note:
- Bread can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature or frozen 2 weeks.
Nutrition Facts : Calories 2403.9, Fat 86.9, SaturatedFat 49.7, Cholesterol 618.2, Sodium 2534.3, Carbohydrate 344.4, Fiber 11.2, Sugar 58.2, Protein 57.9
RUSSIAN EASTER BREAD
Steps:
- Gather the ingredients.
- In a large bowl, combine yeast, water, 1/4 cup white sugar, and milk. Mix until the yeast and sugar have dissolved.
- Stir in 1 cup flour until well blended.
- Cover and let stand in a warm place for 1 hour.
- Gather the ingredients.
- In the bowl of a stand mixer , combine butter, 1/2 cup white sugar, and egg yolks.
- Add yeast-flour mixture, combining thoroughly.
- Add vanilla, cardamom, salt, and enough of the 3 to 3 1/2 cups flour to make a soft dough. Stir in raisins, almonds, and orange rind.
- In a small bowl, beat 2 reserved egg whites until stiff.
- Fold them into the dough. Knead by machine or hand until a smooth and elastic dough forms, about 3 to 5 minutes.
- Place in greased bowl, turning once to coat both sides.
- Cover with greased plastic wrap and let rise until doubled.
- Coat a 2-pound coffee can or kulich pan with cooking spray.
- Punch down dough and knead a few times.
- Place it in the prepared pan, cover with greased plastic wrap and let rise until dough reaches the top of the can.
- Heat oven to 400 F. Place pan on a baking sheet and bake 10 minutes.
- Reduce heat to 350 F and bake another 35 to 40 minutes or until a cake tester or long toothpick or thin skewer comes out clean.
- Remove kulich from oven and let cool 10 minutes. Unmold from the can and cool on a wire rack.
- Gather the ingredients.
- While kulich is baking, prepare the glaze in a small bowl by combining the confectioners' sugar, lemon juice , almond extract, and enough warm water to make a smooth, runny glaze.
- Pour over the top of the kulich allowing it to run down the sides of the cake.
Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Cholesterol 120 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 22 g, Fat 10 g, ServingSize 1 kulich (16 servings), UnsaturatedFat 0 g
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