Easter Recipes > Russian Easter Cake (Kulich)
6 tablespoons luke warm water
1 cup seedless raisins
4 strands of saffron
2 tablespoons Vodka
10 fluid oz luke warm milk
4 cups flour
10 tablespoons vanilla sugar
pinch of salt
just over 1 cup unsalted butter
4 eggs
1/2 cup chopped blanched almonds
1/2 cup chopped candied peel
1 egg yolk mixed with 10ml water
1 tablespoon fine bread crumbs
for the icing:
3 tablespoons confectioners sugar
1 tablespoon water
1/2 teaspoon lemon juice
chocolate vermicelli
sugar roses
(see measure conversions for more information)
- Put the flour, 1 tablespoon vanilla flavoured sugar and the salt into a large mixing bowl.
- Mix the luke warm milk into this and stir in the yeast mix.
- Make sure that all the ingredients are thoroughly combined.
- Cover the bowl with a clean cloth and set aside in a warm place until the dough has doubled in size.
- Meanwhile put the Vodka into a small container and put the saffron into it.
- Leave to soak.
- Put the raisins into a small bowl and cover them with water.
- Leave them to soak as well.
- Put the butter into a bowl and soften it using a wooden spoon.
- Mix in the rest of the sugar and beat in the eggs.
- Add this to the dough once it has doubled its bulk.
- Drain the raisins and strain the saffron from the Vodka, retaining only the Vodka.
- Add the now orange coloured Vodka and raisins to the dough.
- Add the almonds, candied peel and the rest of the flour to the dough.
- Combine all the ingredients thoroughly.
- Place the dough on a lightly floured surface and knead very thoroughly until elastic and smooth.
- Put the dough into a clean basin, cover with a clean cloth and set in a warm place until doubled in size.
- Shape the dough, which is quite stiff, into a cylinder shape and place on a deep, greased baking tray.
- Cover again and set aside to rise.
- Brush the top of the dough with the egg yolk in water and sprinkle on the breadcrumbs.
- Bake at 400 degrees F (see temperature conversions) for 15 minutes.
- Reduce the heat to 350 degrees F and cook for a further 30 minutes.
- When the cake is cooked allow to cool on a wire-rack.
- Mix the icing sugar with the lemon juice and spread on top of the cooled cake.
- Sprinkle with vermicelli and decorate with sugar roses.
Traditionally 'XB' (Russian initials for Christ is Risen) is iced onto the Kulich just below the iced top.
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Comment Script
How to make Russian Easter Cake (Kulich):
Traditional Russian Eater cake usually served with Pashka.
Ingredients
enough yeast as per packet instructions for this amount of flour6 tablespoons luke warm water
1 cup seedless raisins
4 strands of saffron
2 tablespoons Vodka
10 fluid oz luke warm milk
4 cups flour
10 tablespoons vanilla sugar
pinch of salt
just over 1 cup unsalted butter
4 eggs
1/2 cup chopped blanched almonds
1/2 cup chopped candied peel
1 egg yolk mixed with 10ml water
1 tablespoon fine bread crumbs
for the icing:
3 tablespoons confectioners sugar
1 tablespoon water
1/2 teaspoon lemon juice
chocolate vermicelli
sugar roses
(see measure conversions for more information)
Method
- Whisk the yeast into the luke warm water.- Put the flour, 1 tablespoon vanilla flavoured sugar and the salt into a large mixing bowl.
- Mix the luke warm milk into this and stir in the yeast mix.
- Make sure that all the ingredients are thoroughly combined.
- Cover the bowl with a clean cloth and set aside in a warm place until the dough has doubled in size.
- Meanwhile put the Vodka into a small container and put the saffron into it.
- Leave to soak.
- Put the raisins into a small bowl and cover them with water.
- Leave them to soak as well.
- Put the butter into a bowl and soften it using a wooden spoon.
- Mix in the rest of the sugar and beat in the eggs.
- Add this to the dough once it has doubled its bulk.
- Drain the raisins and strain the saffron from the Vodka, retaining only the Vodka.
- Add the now orange coloured Vodka and raisins to the dough.
- Add the almonds, candied peel and the rest of the flour to the dough.
- Combine all the ingredients thoroughly.
- Place the dough on a lightly floured surface and knead very thoroughly until elastic and smooth.
- Put the dough into a clean basin, cover with a clean cloth and set in a warm place until doubled in size.
- Shape the dough, which is quite stiff, into a cylinder shape and place on a deep, greased baking tray.
- Cover again and set aside to rise.
- Brush the top of the dough with the egg yolk in water and sprinkle on the breadcrumbs.
- Bake at 400 degrees F (see temperature conversions) for 15 minutes.
- Reduce the heat to 350 degrees F and cook for a further 30 minutes.
- When the cake is cooked allow to cool on a wire-rack.
- Mix the icing sugar with the lemon juice and spread on top of the cooled cake.
- Sprinkle with vermicelli and decorate with sugar roses.
Traditionally 'XB' (Russian initials for Christ is Risen) is iced onto the Kulich just below the iced top.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Easter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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