Kulich (Russian Panettone)

Kulich (Russian panettone) recipe makes a sweet yeast bread, similar to panettone, with lemon glaze, candied fruit, rum-soaked raisins, and almonds.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 399 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup unsalted butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon lemon juice
• 1 egg white
• 3 (.25 ounce) packages active dry yeast
• 5 eggs, separated
• 2 tablespoons unsalted butter, softened
• 1 cup white sugar, divided
• 6 cups sifted all-purpose flour, divided
• 0.5 cup slivered almonds
• 0.25 cup rum
• 0.5 cup golden raisins
• 1.5 cups warm milk (105 degrees F (40 degrees C))
• 0.5 cup candied mixed citrus peel

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine golden raisins and rum in a small bowl; soak.

Step 3

Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.

Step 4

Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.

Step 5

Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.

Step 6

Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.

Step 7

Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.

Step 8

Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.

Step 9

Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.

Step 10

Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.

Step 11

Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.

Step 12

Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.

Step 13

Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.