519426 russian kulich

Categories
Russian
Breads
Cake/cookie
Yield
2 servings
MeasureIngredient
½ teaspoon Saffron
½ cup Sliced glaced fruits (cherries, pineapple, citron)
½ cup Raisins
3 packs Dry yeast
2 tablespoons Light brown sugar
¼ cup Dark rum
1 cup Sliced almonds (toasted & coarsely chopped)
1 cup Sifted flour
¼ cup Milk, scalded & cooled to lukewarm
¾ cup (1 1/2 stick) unsalted butter
1 cup Light brown sugar
1 teaspoon Anise extract
1 teaspoon Almond extract
Egg yolks
1 cup Whipping cream, half & half or table cream, warmed slightly
5 c. flour
Egg whites
1 x Egg White Frosting EGG WHITE FROSTING:--
Stiffly beaten egg white
2 cups Powdered sugar
1 teaspoon Vanilla or almond extract

Soak saffron in rum an hour or more. Combine fruits, raisins and almonds with 1 cup flour. Set aside. Dissolve yeast with milk and 2 tablespoons sugar. Allow to stand 5-10 minutes. In electric mixer, cream butter and sugar until smooth. Add extracts, yolks and warm cream. Beat in yeast mixture. Add 4 cups flour and beat until smooth and elastic, adding additional flour as necessary. Place in oiled bowl, turning to coat top of dough. Cover with plastic wrap and a towel wrung out in cold water. Allow to rise in warm place until doubled. Punch down dough. Turn out onto lightly floured board and knead in floured fruits and nuts, saffron and rum. If dough becomes sticky. Add flour, ¼ cup at a time. Beat egg whites until stiff. Fold into dough with metal scraper or spatula. Sprinkle with a bit more flour. Thoroughly oil 2 (2 pound) coffee cans. Cut and oil waxed paper circles to fit bottom of cans. Fill each can halfway with dough. Moisten fingers and pat tops smooth. Cover with waxed paper and allow to rise in warm place in warm place until double reaches no higher than top edge of cans. Bake at 375 degrees for 20 minutes. Turn down heat to 325 degrees and bake 40 minutes. Cool 10 minutes. Turn out of can by using long thin knife to loosen. Frost while still warm. Submitted By BARRY WEINSTEIN On 03-28-95

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