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Kulich (Russian) Recipe

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This recipe for Kulich (Russian), by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie King - Atlantic Ward
Added: Monday, March 31, 2008


½ cup warm water (105-115 degrees)
½ cup soft shortening
2 pkgs. active dry yeast
4 ½ to 5 cups flour
½ cup luke warm milk* ½ cup raisins
½ cup sugar ¼ cup chopped
1 tsp. salt blanched almonds
2 eggs
½ tsp. vanilla

In bowl, dissolve yeast in water. Measure flour by dip-level method or by sifting. Add milk, sugar, salt, egg, shortening, half of the flour, raisins, almonds and vanilla to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth (5 minutes). Round up in greased bow, bring greased side up. Cover with cloth. Let rise in warm place until double, about 1 ½ hours. Punch down; let rise again until almost double, about 30 minutes.

After dough rises, divide into 3 portions. Round up into 3 well rounded bun-like shapes. Place in 3 well-greased 1-lb coffee cans. Cover. Let rise until double, 30-40 minutes or until dough is slightly above top of cans. Bake at 375 F for 30-35 minutes or until well browned. Remove from cans. Cool slightly. Using large spoon drop Confectioner’s Sugar Icing (Mix ½ cup sifted confectioner’s sugar,

1 ½ tsp. warm water, ½ tsp. lemon juice and a bit of grated lemon rind) over tops letting it run down the sides. Decorate with tiny colored decorating candies called 100’s and 1000’s.

Yield: 3 loaves

*Note scald milk then cool to lukewarm to destroy enzymes which make doughs sticky and hard to handle.




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