Kulich (with optional Kulich Glaze)

By Hklbrries

Kulich stands tall among breads, wearing a powdered-sugar crown that drips down the sides. The bread is often stuffed with fruits and nuts that have marinated in brandy for at least 24 hours. There are as many recipes for kulich as there are kulich bakers. This recipe comes from Katherine Chichenoff, who was the winner of the kulich contest held by Kodiak's Baranof Museum during the 1974 Crab Festival.

Ingredients

• Kulich:
• 1 package dry yeast
• 1/2 cup warm water
• 1/2 pound butter
• 2 1/2 cups sugar
• 8 eggs, well beaten
• 2 tsp salt
• 1 tsp nutmeg
• 1 1/2 tsp vanilla
• 1 tsp lemon extract
• 1 quart lukewarm milk
• 15 to 16 cups flour
• 3/4 cup raisins or dried currants
• 1 cup almonds, peeled and halved
• Kulich Glaze:
• 2 cups sifted confectioners' sugar
• 2 tbsp warm water
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 1 tsp grated lemon zest
• A few drops of yellow food coloring

Details

Servings 6

Preparation

Step 1

Kulich:

Dissolve yeast in water. Beat butter and sugar. Add eggs, beat well. Add salt, nutmeg, vanilla and lemon extract. Beat well. Add yeast mixture and warm milk. Stir in flour a little at a time until thick. Add raisins and almonds. Continue to add flour until you have a stiff dough.

Sprinkle board with flour. Turn out dough and knead at least five minutes or until smooth and pliable. Put in greased bowl and let rise until double. Punch down and knead a few times. Divide into six ovals. Put each sixth in a greased 2-pound coffee can. Cover with a towel and let rise in a warm place for 1 hour or until double in bulk (to approximately 1 inch from top of can).

Bake in preheated 375 F oven for 45 minutes to 1 hour. If tops become too dark while baking, cover with brown paper or foil to keep from burning. Carefully remove from can and set upright on wire rack. Cool before glazing. Glaze is optional.

Kulich Glaze:

Use to glaze kulich or any other holiday bread. Orange flavorings and zest may be substituted for lemon.

Mix all ingredients. Spoon icing onto tops of cooled loaves and allow to run down the sides. If desired, garnish the top of each loaf with a rose, or with a thin strip of lemon peel rolled into the shape of a rose. Some cooks favor multi-colored sprinkles.

Yield: 1/2 cup