Russian Kulich

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

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

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 cup warm milk
• 4 cups all-purpose flour, divided
• 3 large whole eggs, separated
• 10 tablespoons butter, melted and cooled
• 2 large egg yolks, divided
• 4 (10.5 ounce) aluminum coffee cans
• 0.5 teaspoon salt
• 0.25 cup raisins
• 1.5 (.25 ounce) packages active dry yeast
• 0.75 cup granulated sugar, divided
• 0.5 tablespoon brandy
• 0.5 cup slivered blanched almonds, coarsely ground
• 0.75 cup confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.

Step 6

Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.

Step 7

Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.

Step 8

Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.

Step 9

Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.

Step 10

Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.

Step 11

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