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Kulich

Grannys.kitchen's picture
Kulich or kalach is traditionally a european snack or dessert like bread that has its origins in hungary. Filled wih raisins, candied fruits and almonds, the lovely kulich is baked and can be served with coffee or as a evening snack.
Ingredients
  Light raisins 1⁄2 Cup (8 tbs)
  Diced mixed candied fruits and peels 1⁄2 Cup (8 tbs), chopped
  Light rum 1 Tablespoon
  Saffron thread/1/8 teaspoon ground saffron 1⁄4 Teaspoon, crushed
  All purpose flour 3 Cup (48 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg 1
  Chopped almonds 1⁄2 Cup (8 tbs)
  Powdered icing sugar 1 Cup (16 tbs)
  Icing sugar 2 Tablespoon
  Pashka 1 Cup (16 tbs)
Directions

In a small mixing bowl combine the raisins, the 1/2 cup candied fruits and peels, rum, and saffron; set bowl aside.
In a large mixer bowl combine 1 cup of the flour and the yeast.
In a small saucepan heat milk, butter or margarine, sugar, and salt till warm (115° to 120°) and butter is almost melted, stirring constantly.
Stir into flour mixture; add egg.
Beat on low speed of an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat on high speed of electric mixer for 3 minutes.
Stir in raisin mixture and almonds.
Using a spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place the dough in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch dough down.
Cover; let rest 10 minutes.
Shape dough into a smooth ball.
Place in a greased 1 1/2 quart souffle dish.
Cover;let rise till almost double (about 45 minutes).
Bake in a 350° oven for 40 to 45 minutes or till done.
If necessary, cover bread with foil the last 10 minutes to prevent overbrowning.
Cool for 10 minutes; remove from dish.
Cool thoroughly on a wire rack.
Drizzle Powdered Sugar Icing over the top of the loaf.
Garnish with a candied fruit flower, if desired.
Serve the bread with Paskha.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked

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