Cooking Recipe Kulich
Recipe Ingredients
SUGAR GLAZE
Directions
1. Soak raisins in rum for at least 30 or overnight.
2. Combine 1/2 teaspoon sugar along with yeast and
water in small bowl. Let stand until foamy, about 5
minutes.
3. Beat together remaining sugar, butter, eggs,
vanilla, powdered milk, salt and saffron, if using,
and yeast mixture in large bowl with mixer until
blended. Add 2 cups of the flour and 1 tablespoon of
soaking rum, beating for 2 minutes at high speed.
4. Drain raisins and reserve rum for glaze. Stir
raisins, almonds and orange peel into dough with
wooden spoon. Stir in enough of remaining flour to
form a soft dough. Turn out onto floured surface and
knead until smooth and elastic, about 5 minutes.
5. Place dough in greased bowl, turning to coat.
Cover; let rise in warm spot for 1 1/2-2 hours, until
doubled. Grease well two 1 lb. coffee cans. Line
bottoms with rounds of waxed paper.
6. Turn dough out onto floured surface. Punch down;
knead a few turns. Divide in half and place in
prepared cans. (They should be about two-thirds full.)
Let rise, covered, for about 1 1/2 hours, or until it
has risen to top of can.
7. Preheat oven to moderate (350'F). Brush tops of
breads lightly with water.
8. Bake in lower third of preheated moderate over
(350'F) for 35-40 minutes or until golden brown on top
and long skewer inserted in center comes out clean.
Check after 25 minutes and tent with foil if browning
too quickly.
9. Using oven mitts, carefully remove the bread from
the cans, supporting top of bread and twisting off
can. Cool upright on wire rack to room temperature.
Drizzle glaze over breads. Garnish with candied orange
peel and slivered almonds, if you wish.
SUGAR GLAZE: Stir together confectioners' sugar,
reserved soaking rum, lemon juice and water as need,
in small bowl until good drizzling consistency.