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Title: 519426 Russian Kulich
Categories: Russian Bread Cake Frosting
Yield: 2 Servings
| 1/2 | ts | Saffron |
| 1/2 | c | Sliced glazed fruits (cherries, pineapple, citron) |
| 1/2 | c | Raisins |
| 3 | pk | Dry yeast |
| 2 | tb | Light brown sugar |
| 1/4 | c | Dark rum |
| 1 | c | Sliced almonds (toasted & coarsely chopped) |
| 1 | c | Sifted flour |
| 1/4 | c | Milk, scalded & cooled to lukewarm |
| 3/4 | c | (1 1/2 stick) unsalted butter |
| 1 | c | Light brown sugar |
| 1 | ts | Anise extract |
| 1 | ts | Almond extract |
| 3 | Egg yolks | |
| 1 | c | Whipping cream, half & half or table cream, warmed slightly |
| 4 | 5 c. flour | |
| 3 | Egg whites | |
| Egg White Frosting -EGG WHITE FROSTING:-- | ||
| 1 | Stiffly beaten egg white | |
| 2 | c | Powdered sugar |
| 1 | ts | 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, 1/4 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.
From: Barry Weinstein Date: 03-28 Cooking
From: Gail Shipp Date: 05 Feb 97 National Cooking Echo Ä
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