This is a terrific Easter custom shared by Ukrainian and Russian citizens. Kulich is a big, round sweet bread that is portioned for Easter in Russia, Ukraine and Belarus. All year, it creates a fantastic sweet bread and can be toasted. These do take a bit of energy, yet it is certainly well worth it.
Ingredients:
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) butter, melted
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) Milk
• 1/2 cup (125 mL) lukewarm water
• 2 tsp (10 mL) sugar
• 2 pouches (8 g/1/4 oz) quick rise - Instant yeast
• 6 to 6 1/2 cups (1.5 L to 1.6 L) all-purpose flour
• 5 eggs
• 1 1/2 tbsp (25 mL) grated lemon zest
• 2 cups (500 mL) raisins
Preparation:
1. Heat milk; cool to milk-warm.
2. Put warm water right into a huge bowl.
3. Stir up in 2 tsp (10 mL) sugar. Spray with yeast.
4. Allow stand 10 minutes; stir properly.
5. Mix in milk and 1 cup (250 mL) of the flour. Beat up until soft.
6. Cover with a wet cloth.
7. Let increase in a warm location till brightness and mushy, about 1 hr.
8. Beat eggs; progressively beat in salt and 1/2 cup (125 mL) sugar and continue beating up until light.
9. Beat in butter, vanilla extract and lemon rind.
10. Include egg mix and raisins to yeast mix and blend well.
11. Slowly work in enough extra flour to make a soft dough, 5 to 5 1/2 cups (1.25 L to 1.4 L) more.
12. Turn dough onto floured board and knead till elastic and smooth, about 10 minutes.
13. Location in greased bowl and brush top with melted butter.
14. Cover and let increase in a warm location up until double wholesale; about 45 minutes.
15. Punch dough down; turn onto gently floured board and knead up until smooth.
16. Divide dough into 4 equivalent parts.
17. Forming each into a sphere and location in 4 well buttered 1 lb (450 g) coffee cans.
18. Brush tops with liquefied butter.
19. Cover and let increase in a warm location up until triple wholesale and dough reaches tops of cans, about 25 to 30 minutes.
20. Bake in a preheated 350° F (180° C) oven 30 to 35 minutes.
21. Get rid of from cans and cool loaves on cake rack.
22. Turn loaves sometimes while cooling.
23. Frost tops.
Ingredients:
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) butter, melted
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) Milk
• 1/2 cup (125 mL) lukewarm water
• 2 tsp (10 mL) sugar
• 2 pouches (8 g/1/4 oz) quick rise - Instant yeast
• 6 to 6 1/2 cups (1.5 L to 1.6 L) all-purpose flour
• 5 eggs
• 1 1/2 tbsp (25 mL) grated lemon zest
• 2 cups (500 mL) raisins
Preparation:
1. Heat milk; cool to milk-warm.
2. Put warm water right into a huge bowl.
3. Stir up in 2 tsp (10 mL) sugar. Spray with yeast.
4. Allow stand 10 minutes; stir properly.
5. Mix in milk and 1 cup (250 mL) of the flour. Beat up until soft.
6. Cover with a wet cloth.
7. Let increase in a warm location till brightness and mushy, about 1 hr.
8. Beat eggs; progressively beat in salt and 1/2 cup (125 mL) sugar and continue beating up until light.
9. Beat in butter, vanilla extract and lemon rind.
10. Include egg mix and raisins to yeast mix and blend well.
11. Slowly work in enough extra flour to make a soft dough, 5 to 5 1/2 cups (1.25 L to 1.4 L) more.
12. Turn dough onto floured board and knead till elastic and smooth, about 10 minutes.
13. Location in greased bowl and brush top with melted butter.
14. Cover and let increase in a warm location up until double wholesale; about 45 minutes.
15. Punch dough down; turn onto gently floured board and knead up until smooth.
16. Divide dough into 4 equivalent parts.
17. Forming each into a sphere and location in 4 well buttered 1 lb (450 g) coffee cans.
18. Brush tops with liquefied butter.
19. Cover and let increase in a warm location up until triple wholesale and dough reaches tops of cans, about 25 to 30 minutes.
20. Bake in a preheated 350° F (180° C) oven 30 to 35 minutes.
21. Get rid of from cans and cool loaves on cake rack.
22. Turn loaves sometimes while cooling.
23. Frost tops.
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