Kulich
(Russian Easter Cake) Recipe

Origin: Russia      Period: Traditional

This is a traditional Russian Eater cake that is typically served with the pressed Easter cheesecake Simaya Pashka.

Ingredients:

35g active, dried, yeast
6 tbsp lukewarm water
550g flour
10 tbsp vanilla sugar
pinch of salt
150g seedless raisins
4 saffron threads
2 tbsp Vodka
300ml lukewarm milk (no more than hand hot)
220g unsalted butter
4 eggs
75g blanched almonds, chopped
75g candied peel, chopped
1 egg yolk mixed with 2 tsp water
1 tbsp fine breadcrumbs

For the Icing:
3 tbsp icing sugar
1 tbsp water
1/2 tsp lemon juice

chocolate 'vermicelli'
sugar roses

Kulich
(Russian Easter Cake) Preparation:

Method:

Place the warm water in a cup, sprinkle the yeast over the top then stir to combine. Set aside for 10 minutes to activate.

Sift 250g of the flour and the salt into a large bowl then mix in 1 tbsp of the vanilla sugar. Form a well in the centre then pour in the yeast mixture and stir with a fork to combine, ensuring that all the ingredients are completely mixed. Cover (the dough should be very soft, add a little more warm water if it is not) with a clean cloth then set aside in a warm place for about 90 minutes, or until the dough has doubled in volume. Meanwhile, combine the vodka and saffron in a small pestle and mortar. Crush to combine then set aside to infuse. Place the raisins in a small bowl, just cover with water then set aside to soak.

Cream the butter in a bowl then add the remainder of the sugar and cream together until light and fluffy before adding the eggs one at a time, beating thoroughly to mix completely after each addition. Once the dough has risen knock it back then add the creamed egg mixture. Drain the raisins and add these to the dough then remove the saffron threads from the vodka and add the orange liquid to the dough. Beat thoroughly to combine then add the almonds, candied peel and the remaining flour. Mix thoroughly then turn the dough onto a lightly-floured work surface and knead very thoroughly, until smooth and elastic.

Shape the dough into a ball, place in a clean bowl then cover with a cloth and set aside for about 90 minutes, or until doubled in volume. Knock the dough back then roll the dough (which will be stiff) into a cylinder. Transfer toa deep, well greased, baking tray then cover with a cloth and set aside in a warm place to rise for about 60 minutes. Cover the top with the egg yolk and water mix then sprinkle the breadcrumbs over the top. Transfer to an oven pre-heated to 200°C and bake for about 15 minutes. Reduce the heat to 170°C and bake for a further 30 minutes, or utnil nicely golden and hollow-sounding when tapped on its base.

Transfer to a wire rack to cool. As the cake is cooling combine the icing sugar with the water and lemon juice to form a smooth paste and use this to spread over the top of the cake. Sprinkle with the chocolate and decorate with the sugar roses before serving.

It should be noted that it is traditional to write the letters 'XB" (Russian Cyrillic for 'Christ is Risen') in red icing on the top of the cake.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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