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Russian Easter Bread (Koolitch)

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Ingredients
  Yeast cake 3
  Lukewarm water 1⁄4 Cup (4 tbs)
  Milk 4 Cup (64 tbs), scalded
  Sugar 1 Cup (16 tbs)
  Flour 4 Cup (64 tbs)
  Ground cardamom 1 Tablespoon
  Butter 1 1⁄2 Cup (24 tbs)
  Sugar 3 Cup (48 tbs)
  Salt 2 Tablespoon
  Vanilla 1 Tablespoon
  Grated orange peel 1 Tablespoon, grated
  Eggs 9 Small
  Flour 3 Quart
  Candied orange peel 1⁄4 Cup (4 tbs)
  Candied lemon peel 1⁄4 Cup (4 tbs)
  Citron 1⁄2 Cup (8 tbs)
  Candied cherries 1⁄2 Cup (8 tbs)
  Raisins 3 Cup (48 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Powdered sugar 1 Cup (16 tbs)
  Candy decor 2 Cup (32 tbs)
Directions

Allow 8 hrs.preparation time, from the time you start until you take bread out of oven.
Dissolve 3 cakes of yeast in 3/4 cup lukewarm water.
Scald 4 cups milk, cool to 90° F.
Add yeast, 1 cup sugar, 4 cups flour, 1 tbs.ground cardamom and mix to a smooth sponge; set in warm place for about 2 hours, until light.
Melt & warm carefully 1 1/2 cups butter, 3 cups sugar, 2 tbs. salt, 1 tbs. vanilla, 1 tbs.grated orange peel, and 9 beaten eggs.
Add to sponge; work in about 3 quarts flour and knead for 5 min.
Add fruit, raisins and nuts and knead for another 5 min.
Set in a warm place to rise till double in bulk.
Mold into loaves of any shape.
Put into juice cans or loaf pans that have been greased.
Let rise; bake in 350 degree oven for 1 1/2 hours.
ln place of candied fruits listed, you may substitute 2 cups of fruit cake mix.
For a sweeter taste, use 2 cups of fruit medley (apricots, apples, peaches, pears and dried raisins).
The 1 cup of chopped nuts may be walnuts, pecans, or a combination of both.
Note; When dividing recipe in half, use 2 cakes yeast, 1/2 cup water, and 4 eggs.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet
Servings: 
6

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