Historical recipe: Russian Easter sweet bread Kulich

Method

• For the bread

• step 2

  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 3

  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 4

  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 5

  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 6

  When dough doubles in size, remove and knead for 2 mins. Knead in sultanas, almonds and mixed peel.

• For the icing

• step 8

  Mix raw egg white with icing sugar and lemon juice. Spread over the top of the bread and let it drizzle down the sides.