Title: Kulich (Russian Easter Coffee Bread)
Categories: Bread Russian Ethnic
Yield: 1 Servings

The stately cylindrical bread called kulich and the pyramid-shaped cheese mixture called paskha are intrinsic to the Russian Orthodox Easter celebration. Shawled matriarchs carry their breads, wrapped in linen, to the cathedral for blessing. The towering breads are unwrapped and adorned with a single lighted red taper and sometimes artificial paper flowers.

For the well-to-do Russian, Easter dinner begins with vodka and such appetite whetters as caviar, liver pate, and fish in aspic. Next comes ham baked in rye dough or perhaps sausage, cold duck, and pickles. Ornamenting the table is a basket of brilliantly decorated eggs- artwork of the children. Concluding the feast is the kulich, polka-dotted with liqueur-perfumed raisins. It is joined by the candied fruit-filled paskha, the Russian word for Easter as well. Traditionally the tall loaf is frosted with a sugar glaze and letters representing the Cyrillic initials of Christos voskres, or "Christ is risen."

In a small bowl proof 2 envelopes active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. In a large bowl combine 1 1/2 sticks or 3/4 cup butter, softened and cut into bits, 1/2 cup sugar, 1 tablespoon grated lemon rind, and 1 teaspoon salt. Stir 2/3 cup scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and 2 whole eggs and 4 egg yolks, lightly beaten. Gradually beat in 3 cups flour, or enough to make a soft dough. Turn the dough out onto a lightly floured surface and knead in about 2 cups flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise, covered, in a warm place for 1 1/2 hours, or until it is double in bulk.

While the dough is rising, soak 1/2 cup each of sultanas and black raisins in 1/4 cup dark rum, heated. Drain the raisins and roll them on paper towels to dry. Dust them with about 1 tablespoon flour. Punch down the dough and turn it out onto a lightly floured surface. Knead in thoroughly but lightly 1/2 cup blanched almonds, lightly toasted and chopped, and the raisins. Butter a 2-pound coffee tin and fold a double sheet of foil around the outside of the top of the tin, forming a 2-inch collar. Shape the dough into a ball and drop it into the tin. Let the dough rise in a warm place, covered, until it almost reaches the top of the tin. Bake the kulich in a preheated moderate oven (350-F.) for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. Turn the kulich out of the tin and let it cool on a rack. In a small bowl combine 1/2 cup confectioners' sugar, sifted, and 1 1/2 teaspoons milk and spread the glaze over the top of the kulich, letting it drizzle down the sides. To serve the bread, cut off the frosted top and arrange it in the center of a large serving platter. Cut the remaining bread in half lengthwise and then into crosswise slices. Arrange the slices around the frosted top.

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