adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kulich recipe
Kulich recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in this decadent Russian sweet bread, best enjoyed fresh or transformed into delectable French toast or bread pudding with leftovers.
Ingredients:
  • 40.00 ml sweet sherry or apple juice
  • 75g mixed dried fruit (such as dried cranberries, mixed peel, currants or sultanas)
  • 60ml milk
  • 60ml water
  • 3 tsp (1 1/2 sachets/10g) dried yeast
  • 75g caster sugar
  • 450g plain flour
  • 2 tsp finely grated lemon rind
  • 1.20 gm salt
  • 2 eggs, lightly whisked
  • 100g butter, melted, cooled
  • 160g icing sugar mixture
  • Pink liquid food colouring
  • 100’s & 1000’s, to decorate
Instructions:
  • In a saucepan, gently mix sherry or apple juice with dried fruit over low heat until just warmed through, for about 1-2 minutes. Let it cool before using.
  • Combine milk, water, yeast, and 1 tsp sugar in a small bowl. Let it sit for 5 minutes until frothy.
  • In a large bowl, mix together flour, lemon rind, salt, and the remaining sugar. Create a well in the center of the dry ingredients. Pour in the yeast mixture, egg, and butter, then stir until well combined. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. Gently incorporate the fruit mixture by kneading for an additional 2-3 minutes, just until combined. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rest in a warm, draft-free spot for 1 1/2 hours or until the dough has doubled in size.
  • Preheat your oven to 180°C. Grease a 15cm round cake pan and line the base with baking paper, then line the sides with 2 layers of baking paper, ensuring they extend 12cm above the edge for easy removal.
  • Transfer the dough to a floured surface and knead until smooth. Form it into a ball, then place it in the pan. Cover loosely with plastic wrap and let it rise in a warm, draft-free spot for 30 minutes until it reaches just above the pan's rim.
  • Bake the loaf for 35-40 minutes or until it sounds hollow when tapped on top. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Sift icing sugar into a bowl and mix with water until it forms a runny paste. Add a few drops of food coloring to make the icing pink. Spread the pink icing on top of the loaf and sprinkle with 100's & 1000's. Allow to set before serving.

Similar Recipes