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Yield: 12 servings
- 1 cup
milk (lukewarm)
- 1 egg
- 1 cup
sugar
- 1 teaspoon
salt
- 3 cups
all-purpose flour
- 1 Tablespoon
cardamom
- 1 teaspoon
vanilla extract
- ½ cup
coarsely ground almonds
- ½ cup
golden raisins
- Pinch
of saffron
- 2 Tablespoons
cognac or rum
- Zest of
1 orange
- 5½ ounces
melted butter (1¼ sticks)
Method:
Mix together the milk, ½ cup sugar and yeast. Add half of the flour, cover
with a cloth and let rise in a warm place for half an hour.
Whip rest of the sugar, salt and eggs until they form a ribbon and add
to the milk, sugar, yeast and flour mixture. Add rest of the flour, melted
butter and the alcohol. Cover with a cloth and let rise in a warm place
for half an hour.
Place the dough in a buttered Kulich mold* and let rise in a warm place
for one half hour. If you don't have a Kulich mold, you can use a two-pound
coffee can. Bake in a preheated oven for 15 minutes at 375ºF, then lower
to 325ºF and bake for about an hour. Gently unmold and let cool down on
its side on a towel.
Kulich Sugar Coating
- 8 ounces
powdered sugar
- ¼ cup
+ 1 Tablespoon water
- Caramel
food coloring if desired
Method:
Mix the water with ½ of the sugar and bring to a boil. Mix in rest of
the sugar and cool down. Add caramel coloring if desired and coat the
top of the Kulich with the sugar coating. Once sugar has set, decorate
the Kulich with one church candle (thin, long candle).
* Kulich has a tall, narrow cylinder shape. The bulging top is
iced and decorated, usually with Cyrillic letters standing for 'Christ
is risen'.
Wine Suggestions
- Tokaji
(sweet Hungarian dessert wine)
- FireBird
Honey Vodka
- Russian
Tea
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