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Kulich bread recipe

2 pkg. rapid rise yeast
3/4 cup lukewarm water
4 cups evaporated milk
1 cup sugar
4 cups flour
1 tbsp ground cardamom
1 1/2 cups butter
3 cups sugar
2 tbsp salt
1 tbsp vanilla
1 tbsp grated orange peel
1 tbsp grated lemon peel
9 eggs
12 cups flour
3 cups raisins
1 cup chopped walnuts
measures conversion [+]

Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cups milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the lukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2 hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt, vanilla and zest into the butter and add to the sponge. Gradually work in the flour until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins and knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crust from forming. Let rise until double in bulk. Roll into various sized balls and place in greased various sized metal cans you have saved. Oil the top of dough. Bake in a 350-degree oven. Baking time will vary depending on size of cans. When dough is done remove from pan and butter the crust. Place on baking rack to cool.

Cuisine: Russian
Source: Olga Timokhina collection
Recipe category: Breads-and-Pastry > Breads, Breads-and-Pastry > Cakes

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