Russian Kulich is sweet yeast bread made with raisins, nuts and candied fruit peels; typically served at Easter, but is delicious any time of year. Kulich is baked in a tall cylindrical pan; a 2-pound empty coffee can is a perfect size and shape, but other pans may be used as well. I find it easiest to slice Kulich into large, thin pieces; however the traditional way to serve Kulich is to slice off the frosted crown and place in the center of a serving plate, then slice the remaining loaf in smaller pieces and arrange on the plate around the cup top

Kulich

Ingredients:

Sponge:

¼ cup warm water (110 to 115 degrees)

½ cup warm milk (110 to 115 degrees) (preferably whole milk)

¼ cup granulated sugar

2 packages active dry yeast

1 cup all-purpose flour

Dough:

½ cup golden raisins

¼ cup candied orange peel, finely chopped

2 tablespoons rum

½ cup unsalted butter, softened

½ cup granulated sugar

3 large eggs

3 large egg yolks

2 teaspoons ground cardamom

1 teaspoon salt

1 teaspoon pure vanilla extract

1/3 cup slivered almonds, coarsely chopped

3½ to 4 cups all-purpose flour

Lemon Glaze:

1 cups confectioner’s (powdered) sugar

2 teaspoons freshly squeezed lemon juice

¼ teaspoon pure almond extract

2 to 3 teaspoons water

Garnish:

2 tablespoons slivered almonds

Tip:  Use a citrus juicer for freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Sponge:

1. In a medium mixing bowl, combine warm water, warm milk, sugar, and yeast; stir until yeast is dissolved. Let stand until mixture is foamy, about 10 minutes. Add flour, stir until mixture is smooth. Cover bowl and let sponge rise is a warm place until doubled in size, 1 to 2 hours.
   
   Dough:
2. In a small bowl, combine raisins, candied orange peel, and rum. Set aside.
   
   
3. In a large bowl, stir together butter and sugar. Add eggs and egg yolks; beat until thoroughly mixed. Add sponge mixture, cardamom, salt, and vanilla; stir until well mixed. Add fruit and rum mixture, and almonds, stir until mixed. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
4. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
5. Place dough in a well greased bowl; lightly grease the top of the dough. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
6. Prepare one 2-pound coffee can. Wrap a doubled sheet of heavy duty aluminum foil around the top of the can to extend the height 2 to 3 inches; generously grease the pan with shortening.
   

Tip: In place of a coffee can, use any tall cylindrical baking pan, or a 6 or 7 inch diameter soufflé dish, or a 6½ inch paper panettone mold, wrapping with aluminum foil to extend the height.

7. Punch risen dough down then turn onto a lightly floured pastry mat or pastry board.  Knead dough briefly, 4 to 5 times. Form the dough into a ball and place in the prepared pan. Cover and let dough rise is a warm place until doubled in size or until it just reaches the top of the pan, 2 to 3 hours.
   
   
8. Preheat oven to 350 degrees F.
   
   Bake:
9. Bake 80 to 90 minutes or until golden brown and sounds hollow when tapped.  Cover with a sheet of foil about halfway through the baking time if the surface begins to brown too quickly. Remove pan from oven, and cool on a wire cooling rack for 10 minutes then remove Kulich from the pan and finish cooling on wire rack.
   

Tip: Use an instant read thermometer to test your bread for doneness. The temperature should be between 200 and 210 degrees F.

Lemon Glaze and Garnish:

10. In a small mixing bowl, combine confectioner's sugar, lemon juice, almond extract and 2 teaspoons water and stir until smooth. Add additional teaspoon of water if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the bread.
    
    
11. Drizzle glaze over the bread, allowing the glaze to drip down the sides.  Decorate the top with slivered almonds. Let the glaze set before serving.
    
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