Kulich is a traditional dessert served in Russia and other Eastern European countries on Easter Sunday. This recipe can be made in the Silverwood 18cm Panettone Tin and is often accompanied by Pashka.
Serves 6 to 8 people
For the dough:
100g caster sugar
8 tablespoons unsalted butter
1 teaspoon salt
55ml water at room temperature
Quarter ounce packet of active dried yeast
560g plain flour
2 eggs, beaten
2 additional egg yolks, beaten
2 teaspoons ground cardamom
1 teaspoon vanilla essence
To glaze the Kulich
140g icing sugar
3 tablespoons double cream
Half a teaspoon vanilla essence
50g chopped candied fruit or other decoration of your choice.
Put the milk, sugar and butter into a saucepan and stir over a low heat until the butter is melted and the sugar dissolved. Remove from the heat.
Mix the water and yeast together in a bowl and set aside for approx 10 minutes to activate the yeast.
Put 420g of the flour into a large mixing bowl, make a well in the centre and then add the yeast mixture, the milk, sugar and butter mixture, the eggs, yolks, cardamom and vanilla. Mix everything together to form a dough. Mix the raisins with a small amount of flour and then stir these into the dough.
Take the dough out of the mixing bowl and put on to a floured work surface. Knead it, adding extra flour as required, until the dough is elastic and no longer sticky to the touch. Put the dough in a large, lightly oiled bowl, cover with a teatowel and put in a warm place for a couple of hours by which time it should be doubled in size.
Preheat the oven to 200C, gas mark 6. Grease your panettone tin. Take the dough out of the bowl and put back on to a lightly floured work surface, then punch it with your fists to deflate it. Put the dough into the panettone tin, cover with cling film and then set it aside to rise for another half an hour or so or until the dough reaches the top of the tin.
Remove the cling film and place the panettone tin on to a baking sheet. Put the baking sheet in the oven and bake for 10 minutes. Reduce the heat to 180C, gas mark 4 and bake for another 35 to 40 minutes by which time the bread should sound hollow when tapped and the top should be golden brown.
Let the Kulich cool in the tin for 20 minutes then remove it.
Mix together the icing sugar, cream and vanilla essence then pour it over the top of the Kulich allowing it to drizzle down the sides. Decorate with the candied fruit or if you are serving it at Easter you can replace the fruit with any appropriate Easter decorations.
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