Russian easter bread PDF Print E-mail

Russian Easter Bread (Kulich)

It is traditional to make the design XB meaning "Christ is risen" on top of each of these little towering loaves.

2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/3 cup granulated sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
1/2 cup raisins
1/2 cup cut-up mixed candied fruit
1/4 cup chopped blanched almonds
1 teaspoon grated lemon peel
4 1/2 to 5 cups all-purpose flour
Lemon Icing

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, eggs, shortening, raisins, candied fruit, almonds, lemon peel and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Shape each half into round bun-shaped loaf. Place in two well-greased 3-pound shortening cans.* Let rise until double, 40 to 50 minutes.

Preheat oven to 375 degrees F. Place cans on low rack so that midpoint of each can is in center of oven. Bake until tops are golden brown, 40 to 45 minutes. If tops brown too quickly, cover loosely with aluminum foil. Cool 10 minutes.

Remove from cans. Spoon Lemon Icing over tops of warm bread, allowing some to drizzle down sides. Trim with tiny decorating candies if desired.

* Two (46-ounce) juice cans can be substituted for the 3-pound shortening cans.

Lemon Icing
1 cup confectioners' sugar
1 tablespoon warm water
1 teaspoon lemon juice

Mix confectioners' sugar, water and lemon juice until smooth. Icing should be of glaze consistency. Add 1 to 2 teaspoons water if necessary.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack