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Kulich or Russian Easter sweet bread

THIS RECIPE IS NOT MY OWN !!

The long Easter weekend was a very busy one in my kitchen and I made this on Easter Monday as the grand finale dish. I found it on a blog that I follow that has some very interesting Russian recipes. The bread was more like a cake and was amazing as it came out of the oven.  We ate it all up in the week to follow so I’d say it was as success.

Source: http://russianmomcooks.com/2012/03/30/russian-friday-kulich/

Notes:

1. It is a very nice recipe but be warned that it takes a while to make. I started at 9 in the morning and the cake was ready at 3:30pm.

2. There are 3 stages of rising so don’t rush it – it is worth the wait.

3. “Poolish” is the French name for a fermentation starter.

 

Changes:

1. I halved the recipe to get one standard loaf tin worth of cake.

2.  I used only 1/2 the recommended sugar in the recipe.

3. I didn’t have rum so used brandy instead.

4. I used sultanas and slivered almonds which went quite nicely in the cake.

5. I didn’t use any icing as neither my partner nor I care much for it.

 

Tips and Avoiding mishaps:

1. To make the batter rise on a cold English day, I used my old trick of keeping the oven at 50 degrees while mixing the ingredients and then turning it off just before placing the bowl in it. Worked like a charm (Pictures 9, 20 and 23).

2. The batter rises a LOT as I learnt the hard way (Picture 23). So do use a deep dish if you can. If not, build a strong baking paper and silver foil fortress in your baking dish before pouring the batter in it.

3. I found all the raisins settle in the bottom layer of the cake (Picture 27 – it is upside down so the raisins are on top). There were 2 reasons for this

(a) I forgot to add the raisins to the batter before pouring it into my loaf tin so don’t do that

(b) I’ve always dusted raisins/fruit in flour before mixing it into batter which I again forgot as I was following the recipe religiously.

So toss the fruit in half a cup of flour before adding them to the batter and this will make sure they are evenly spread through the cake/bread.

4. I put half a cup of brandy into the fruit and this made for a very boozy cake so don’t go overboard.

5. The cake got a bit dry after the first couple of days so store it in a really airtight container if you can.

Kulich – Russian sweet bread
1. Heat milk and water until luke warm 2. Sprinkle dry, active yeast on top of the milk 3. Frothed up yeast after 20 minutes 4. Add a cup of flour to a large bowl 5&6. Soak sultanas and slivered almonds in brandy/rum 7 & 8. Add the yeast to the flour and mix well to make a thick batter 9. Let the poolish/starter rise for an hour in a warm place 10. Melt 125gms of butter 11. Separate 3 eggs into small bowls 12 & 13. Beat eggs yolks and ½ cup of sugar until thick and creamy 14. Make sure the butter has melted completely 15. Beat the egg whites to a stiff peak 16. Add the remaining flour and egg yolk mix to the poolish and combine 17. Add the melted butter and combine 18 & 19. Finally incorporate the egg whites into the batter using a metal spoon 20. Let the batter rise in a warm place for 1.5 hrs 21 & 22. Mix in the sultanas/almonds and pour into a loaf tin lined really high with non-stick paper 23. The batter is allowed to rise again for an hour and the paper fortress fails to hold 24. Silver-foil reinforced loaf tin 25. Cake after baking for 45 minutes 26 & 27. Remove cake from loaf tin, peel off the baking paper and eat while warm.

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