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Russian Kulich
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
285 minutes
Russian Easter bread, tall and round, glazed for sweetness.
Ingredients:
  • 1 cup warm milk
  • 1.5 (.25 ounce) packages active dry yeast
  • 0.75 cup granulated sugar, divided
  • 4 cups all-purpose flour, divided
  • 3 large whole eggs, separated
  • 2 large egg yolks, divided
  • 0.5 tablespoon brandy
  • 10 tablespoons butter, melted and cooled
  • 0.5 cup slivered blanched almonds, coarsely ground
  • 0.25 cup raisins
  • 4 (10.5 ounce) aluminum coffee cans
  • 0.75 cup confectioners' sugar
  • 1 tablespoon lemon juice
Instructions:
  • Combine warm milk, yeast, and 1/4 teaspoon sugar in a large bowl. Allow to sit until foamy for about 10 minutes. Stir in 1 1/2 cups flour until well combined. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, around 1 hour.
  • In a bowl, use an electric mixer to beat 4 yolks with the remaining sugar at medium speed until thick and pale, about 2 to 3 minutes. Mix in brandy and salt.
  • Deflate the yeast dough by gently stirring it. Mix in the yolk mixture and melted butter until fully combined. In a separate bowl, beat 3 egg whites with cleaned beaters until soft peaks form. Gently fold the egg whites into the batter, then mix in the remaining 2 1/2 cups of flour. Cover the bowl and allow the dough to rise in a warm place until doubled in size, approximately 1 hour and 10 minutes.
  • Gently fold the dough to release air, then incorporate the almonds and raisins.
  • Grease 4 pristine (10 1/2-ounce) coffee cans with butter. Place a round of parchment or wax paper at the bottom of each can. Sprinkle the insides with flour and discard any extra. Divide the dough equally among the cans. Allow the dough to rise in the cans, covered with a towel, until it reaches about 1/2 inch from the top, approximately 1 hour.
  • Preheat the oven to 350°F (175°C).
  • In a small bowl, gently blend the remaining yolk with water, then delicately brush over the dough tops.
  • Bake the loaves in cans in the preheated oven until the tops turn golden brown, for 35 to 40 minutes. Then, remove the loaves from the cans onto a rack, let them cool completely for about 1 1/2 hours.
  • Prepare the glaze by sifting powdered sugar into a bowl and gently stirring in lemon juice until smooth.
  • Drizzle the glaze over the loaves, allowing it to cascade down the sides. Allow the loaves to rest until the icing is firm, approximately 15 minutes.

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