Russian Kulich

Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.

• Preparation Time: 50 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 25 mins
• Calories: 587 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon water
• ¾ cup confectioners' sugar
• ¼ cup raisins
• 1 ½ (.25 ounce) packages active dry yeast
• 1 cup warm milk
• 4 cups all-purpose flour, divided
• ¾ cup granulated sugar, divided
• 3 large whole eggs, separated
• ½ tablespoon brandy
• 10 tablespoons butter, melted and cooled
• ½ cup slivered blanched almonds, coarsely ground
• 2 large egg yolks, divided
• 4 (10.5 ounce) aluminum coffee cans

Recipe Instructions

Step 1

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

Step 2

Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.

Step 3

Stir together warm milk, yeast, and 1/4 teaspoon sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.

Step 4

Stir yeast dough to deflate. Add yolk mixture and melted butter; stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover the bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.

Step 5

Stir dough to deflate, then mix in almonds and raisins.

Step 6

Whisk together remaining yolk and water in a small bowl; lightly brush over tops of dough.

Step 7

Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right-side up, and let cool completely, about 1 1/2 hours.

Step 8

Make glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.

Step 9

Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

Step 10

Beat 4 yolks with remaining sugar in a bowl with an electric mixer at medium speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.