Russian Kulich Recipes

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KULICH



Kulich image

Kulich (кули́ч) is an Easter brioche in the Orthodox religion, which is consumed in Russia, Belarus, Bulgaria, Romania, Georgia, Serbia, and Latvia.

Provided by Vera Abitbol

Categories     Dessert

Time 1h45m

Number Of Ingredients 29

1⅔ cup flour (, sifted)
1 tablespoon active dry yeast
1 cup milk ((at 97 F / 36°C))
3 tablespoons caster sugar
½ cup water ((at 97 F / 36°C))
3½ cups flour (, sifted)
6 egg yolks
3 egg whites
⅔ cups caster sugar
1 cup butter ((at room temperature))
5 oz. candied fruit
¾ cup ground almonds
1 cup raisins
Zest of 2 oranges
1 tablespoon rum
6 strands saffron
2 tablespoons boiling water
⅓ teaspoon cardamom powder
½ teaspoon salt
1 egg yolk
1 tablespoon milk
1 egg white
1 cup icing sugar
1 tablespoon lemon juice
Rainbow sprinkles
Stand mixer
2 large molds ((or 5 tall cylindrical molds))
Parchment paper
Cooling rack

Steps:

  • Soak the raisins in the rum, add the orange zest, and let macerate for 1 hour.
  • Infuse the saffron threads in the 2 tablespoons of boiling water for 1 hour.

KULICH (RUSSIAN PANETTONE)



Kulich (Russian Panettone) image

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

½ cup golden raisins
¼ cup rum
3 (.25 ounce) packages active dry yeast
1 cup white sugar, divided
1 ½ cups warm milk (105 degrees F (40 degrees C))
6 cups sifted all-purpose flour, divided
5 eggs, separated
1 pinch salt
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
½ cup slivered almonds
½ cup candied mixed citrus peel
2 cups confectioners' sugar
1 egg white
1 teaspoon lemon juice

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 KULICH BREAD



Russian Kulich Bread image

Make and share this Russian Kulich Bread recipe from Food.com.

Provided by JazzyBumBum

Categories     Breads

Time 1h25m

Yield 1 large Russian Kulich, 20 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7

KULICH (RUSSIAN EASTER CAKE)



Kulich (Russian Easter Cake) image

These cakes are traditionally cooked and eaten at Russian Orthodox Easter to break the fast. Often accompanied by pashka, a sweet, fruity cheese. These do take a little bit of effort, but it is definitely worth it. They are similar to panettone. Total time includes rising times of 3.5 hours.

Provided by babylee

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 13h45m

Yield 16

Number Of Ingredients 25

1 cup golden raisins
1 tablespoon vodka
1 teaspoon white sugar
¼ cup lukewarm water
1 (.25 ounce) package active dry yeast
1 cup milk
1 pinch saffron threads
1 teaspoon ground cardamom
½ cup white sugar
1 cup all-purpose flour
½ cup butter, melted
½ cup white sugar
¼ cup orange blossom honey
1 lemon, zested
2 teaspoons vanilla extract
1 pinch salt
2 eggs
1 egg yolk
3 cups all-purpose flour, divided
½ cup sliced almonds
4 clean 14-ounce food cans
1 egg white
1 ½ cups confectioners' sugar, or more as needed
½ teaspoon lemon juice
2 tablespoons toasted sliced almonds, or as needed

Steps:

  • Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight.
  • Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
  • Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
  • Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
  • Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk.
  • Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
  • Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
  • Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
  • Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes.
  • Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
  • Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting.
  • Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 62.8 g, Cholesterol 52.5 mg, Fat 9.2 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 62.5 mg, Sugar 35.7 g

RUSSIAN EASTER BREAD (KULICH)



Russian Easter Bread (Kulich) image

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

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105-115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
Special Equipment
2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

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.

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