Historical recipe: Russian Easter sweet bread Kulich
- Preparation and cooking time
- Total time
- Difficulty 4/10
Ingredients
- 20g Dried active baking yeast
- 350ml Warm milk
- 200g Caster sugar
- 80g Sultanas
- 50ml Rum
- 750g Plain flour
- 5 Eggs
- 1tsp Vanilla extract
- Salt
- 250g Softened butter
- 80g Almonds
- 80g Chopped mixed peel
For the icing (optional)
- 1 Egg white
- 250g Icing sugar
- 1tsp Lemon juice
Method
For the bread
- STEP 1
Dissolve yeast in 100ml warm milk, add 1/2 tsp of sugar. Soak sultanas in rum. Sift 120g of flour into a bowl, add remaining 250ml milk and mix well. Add yeast mixture, cover, and let it stand in a warm place for 30 mins.
- STEP 2
Separate egg yolks and beat with sugar until fluffy and pale in colour. Stir in the rum, add vanilla and mix. In a separate bowl, add a pinch of salt to egg whites. Whisk until peaks form and set aside.
When pliable add butter, 50g at a time. Knead for 2 mins and form into a ball.
- STEP 3
Add egg yolk mixture to yeast mixture and mix. Fold in the egg whites. Add the remaining flour in small batches, mixing well each time.
- STEP 4
Knead until dough separates from sides of the bowl. Transfer dough to a flat surface and knead for 10 mins. Transfer to a lightly oiled bowl, cover with cling film and wrap in a tea towel. Leave to rise in a warm place for 90 mins.
- STEP 5
When dough doubles in size, remove and knead for 2 mins. Knead in sultanas, almonds and mixed peel.
For the icing
- STEP 1
Mix raw egg white with icing sugar and lemon juice. Spread over the top of the bread and let it drizzle down the sides.