Friday, March 26, 2010

Kulich - Russian Easter Bread

FINALLY, something baking related! It's been too long, I've been resting on my laurels.

I'll update this once I've made it myself. One other way to make it is inside a coffee can - I need to get details on that, since that's how I always had it - bullet-shaped, funnily enough, with a sprinkle-laden glaze on top.

6 cups sifted flour
3 egg yolks
1 whole egg
3/4 cups sugar
1 teaspoon salt
1 and a 1/2 packages yeast (come in a pack of 3)
1 and 1/4 cups WARM (not hot) milk
1 stick (1/4 pound) melted butter.
(Let cool off so it's not hot.)

Put yeast and milk in bowl and mix.
put eggs, sugar and salt in another bowl and mix on low speed.
Put milk and yeast together with the flour.
Add the eggs,sugar, salt mixture in.
Add melted butter.
Mix well with a wooden spoon.
Knead the dough mixture about 10 minutes (maybe more).
Dough needs to be soft.
Put a cover over the bowl so it can rise.
Dough needs to rise for an hour or more.
Needs to become twice its size.
Separate into 2 loaves.
Put 1 cup raisens for each loaf
Preheat oven to 350.
Use loaf pan sprayed with PAM or greased with butter.
Let dough rise again for 40-60 minutes.
If you want a shiny crust, use the whites from the 3 eggs.
Beat the whites for just a minute with a fork and brush the mixture
over the crust before you put in oven.
Bake 45-60 minutes.
Check dough with toothpick at 45 minutes to see if ready.
Pull the bread out and put on a towel.

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