Wednesday, March 24, 2010
Since I can't send one through the post (they don't ship well) to Raymond, here's a virtual Kulich to enjoy. The recipe is pretty easy to do, and there's still plenty of time to bake a couple. The recipe will make 3 loaves in 1 lb. metal tins, but I made two and used the remainder for "Easter eggs." If I make the basket bread tomorrow, they will be cute inside.
Traditionally, Kulich has almonds in it. I omitted them, and added cherries (because my Danny loves them) but I don't see any reason you couldn't use currants, or citron, or whatever you like.
You Will Need:
4 1/2 teaspoons granulated dry yeast
1/2 cup warm water
1/2 cup milk scalded and cooled to lukewarm
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup raisins
1/2 cup candied cherries, cut-up
4 1/2-5 cups (or more) AP flour
Icing sugar and water for glaze
Jimmies to decorate
Dissolve the yeast in a large bowl with the warm water and let proof. Cool the milk to lukewarm and add to bowl with sugar, salt, eggs, butter and 3 cups of flour. Mix in the vanilla and fruit. Add the remaining flour, a cup at a time until you have a dough that is no longer sticky and can be kneaded. Knead until smooth and elastic.
Place in a buttered bowl and let rise until doubled-about 2 hours. Punch down, divide in 3 parts and place in well-buttered 1 lb. tins. make sure your tins are not lined with a coating (as are tomatoes). Let rise in a warm spot until nearly doubled-about 45 minutes.
Preheat oven to 375 degrees F. Place kulich on a baking sheet and bake 35-40 minutes or until well browned. the tops will get rather dark. Cool in pans on rack for five minutes. Carefully run a thin knife around the tin to loosen kulich and then gently slide out. Cool on racks. While still warm, coat with a thick glaze made from icing sugar and water. Decorate with jimmies.