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Kulich (Russian Panettone)
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
370 minutes
Sweet yeast bread filled with candied fruit, rum-soaked raisins, and chopped almonds - a decadent treat like panettone.
Ingredients:
  • 0.5 cup golden raisins
  • 0.25 cup rum
  • 3 (.25 ounce) packages active dry yeast
  • 1 cup white sugar, divided
  • 1.5 cups warm milk (105 degrees F (40 degrees C))
  • 6 cups sifted all-purpose flour, divided
  • 5 eggs, separated
  • 1 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 0.5 cup slivered almonds
  • 0.5 cup candied mixed citrus peel
  • 2 cups confectioners' sugar
  • 1 teaspoon lemon juice
Instructions:
  • Mix the golden raisins and rum in a small bowl and allow them to soak.
  • In a bowl, mix yeast and 1/2 teaspoon sugar with 1/2 cup of milk until yeast softens and a creamy foam forms, about 10 minutes.
  • Combine 1 cup of flour and 1 cup of milk in a bowl. Mix in the yeast mixture until well combined. Cover and let it rest in a warm place for 30 minutes. Enjoy the magic of the dough rising!
  • Whisk 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
  • In a large bowl, beat the remaining sugar and egg yolks with an electric mixer until fluffy and pale, about 5 minutes. Stir in vanilla extract. Mix in drained raisins with rum. Combine with yeast mixture and stir well. Gently fold in egg whites. Gradually add remaining flour, stirring well after each addition, until dough starts to pull away from the sides of the bowl.
  • Transfer the dough onto a generously floured work surface and knead for approximately 10 minutes, sprinkling more flour as necessary. Then, gradually incorporate the 1 cup plus 2 tablespoons butter in 1/4 cup increments once the dough reaches a pliable and soft consistency. Knead for an additional 2 minutes until smooth and form it into a ball.
  • Place in a clean, lightly oiled bowl, cover with plastic wrap and a dish towel, and let it rise in a warm spot until doubled in size, roughly 90 minutes.
  • Place dough on a floured surface and knead for 2 minutes. Sprinkle raisins with flour. Surround the dough with raisins, almonds, and mixed peel in a circle. Continue kneading to evenly distribute fruits and nuts throughout the dough.
  • Prepare two large metal coffee tins by lining them with parchment paper. Divide the dough in half and place each half in a tin. Cover with a clean dish towel and let it rise in a warm spot until it reaches the top of the tin, about 30 minutes to 1 hour.
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Bake the kulich in a preheated oven until the top is golden brown and a toothpick inserted in the middle comes out clean, for approximately 1 hour. Gently release the loaves from the tins onto a work surface and allow them to cool for about 2 hours.
  • Mix together confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Drizzle the icing over the tops of the kulich loaves, letting it cascade down the sides.

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