Recipe via Meal-Master (tm) v8.02
Title: KULICH
Categories: Breads, Russian
Yield: 24 servings
1/3 c Raisins,golden
3 tb Rum
1/2 c Sugar
1 pk Active dry yeast(1/4 oz)
1/2 c Water,warm(105-115')
6 tb Butter,softened(3/4 stick)
3 Eggs
2 tb Vanilla
3 tb Milk,powdered
3/4 ts Salt
1/8 ts Saffron,ground (optional)
4 3/4 c Flour,all-purpose
1/4 c Almonds,slivered
1/4 c Orange peel,chopped,candied
--------------------------------SUGAR GLAZE--------------------------------
1 c Confectioners' sugar
Reserved
soaking rum
2 ts Lemon juice
1 ts Water
1. Soak raisins in rum for at least 30 or overnight.
2. Combine 1/2 teaspoon sugar along with yeast and water in small
bowl. Let
stand until foamy, about 5 minutes.
3. Beat together remaining sugar, butter, eggs, vanilla, powdered
milk,
salt and saffron, if using, and yeast mixture in large bowl with
mixer
until blended. Add 2 cups of the flour and 1 tablespoon of soaking
rum,
beating for 2 minutes at high speed.
4. Drain raisins and reserve rum for glaze. Stir raisins, almonds
and
orange peel into dough with wooden spoon. Stir in enough of
remaining flour
to form a soft dough. Turn out onto floured surface and knead until
smooth
and elastic, about 5 minutes.
5. Place dough in greased bowl, turning to coat. Cover; let rise in
warm
spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee
cans.
Line bottoms with rounds of waxed paper.
6. Turn dough out onto floured surface. Punch down; knead a few
turns.
Divide in half and place in prepared cans. (They should be about
two-thirds
full.) Let rise, covered, for about 1 1/2 hours, or until it has
risen to
top of can.
7. Preheat oven to moderate (350'F). Brush tops of breads lightly
with
water.
8. Bake in lower third of preheated moderate over (350'F) for 35-40
minutes
or until golden brown on top and long skewer inserted in center
comes out
clean. Check after 25 minutes and tent with foil if browning too
quickly.
9. Using oven mitts, carefully remove the bread from the cans,
supporting
top of bread and twisting off can. Cool upright on wire rack to
room
temperature. Drizzle glaze over breads. Garnish with candied orange
peel
and slivered almonds, if you wish.
SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking
rum,
lemon juice and water as need, in small bowl until good drizzling
consistency.
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