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  Active dry yeast   Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 1⁄4 Cup (4 tbs), scalded
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Egg 1 , slightly beaten
  Vanilla extract 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Chopped candied cherries 1⁄4 Cup (4 tbs) (Red Colored)
  Chopped candied cherries 1⁄4 Cup (4 tbs) (Green Colored)
  Chopped toasted almonds 2 Tablespoon
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Milk 4 Teaspoon

Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Dis tribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides.
Garnish top with a whole candied red cherry.

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Kulich Recipe