Russian Kulich
Description
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.
Ingredients
•
3/4 cup granulated sugar, divided
•
1 1/2 (1/4 ounce) packages active dry yeast
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1 cup warm milk
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4 cups all-purpose flour, divided
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3 large whole eggs, separated
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2 large egg yolks, divided
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1/2 tablespoon brandy
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1/2 teaspoon salt
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10 tablespoons butter, melted and cooled
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1/2 cup slivered blanched almonds, coarsely ground
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1/4 cup raisins
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4 (10 1/2 ounce) aluminum coffee cans
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1 tablespoon water
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3/4 cup confectioners' sugar
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1 tablespoon lemon juice
Directions
1
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.
2
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.
3
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.
4
Stir dough to deflate, then stir in almonds and raisins.
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.
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.
7
Preheat the oven to 350 degrees F (175 degrees C).
8
Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
9
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.
10
To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
11
Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.