Maureen E, 27 April 09, Festival Food
1 c lukewarm milk
6 tsp yeast
1/2 tsp sugar
1/2 c golden raisins
1/2 tsp powdered saffron (1/2 tsp tumeric)
1/4 c rum
2 c powdered sugar
5-6 cup flour
2 tsp salt
1 tsp vanilla
10 egg yolks lightly beaten
1/2 pound butter–cut into bits
1/2 c slivered or chopped almonds
1/2 c golden dried or candied fruits–apricot, papaya, mango, etc., cut into small bits
In 2008 we did 1 1/2 times the recipe and used 15 eggs. We also substituted 1/2 margarine and 2 Tbs butter for the 1/2 lb butter. While all butter is wonderful, it also leads to an extremely dense bread and rising problems. Usually we use 1/2 c golden raisins and 1/2 c mixed fruit, 3 Tbsp yeast for 1 1/2 times the recipe.
Dissolve yeast in milk with 1/2 tsp. sugar. Keep warm until it doubles in volume. Soak raisins and dried fruit in rum/brand and saffron/tumeric.
Combine powdered sugar, 4 cups of flour and salt. Pour in yeast mixture, vanilla, and egg yolks. Add fruit and rum mixture and mix until smooth (or as smooth as possible with fruit). Add butter a little at a time. Dough will be soft. Kneed or mix 10 minutes. Let rest 10 minutes. Add up to 2 more cups of flour until dough is shiny and elastic.
Place in buttered bowl. Cover. **Place in a warm spot** Let rise until double. Punch down. Add almonds.
The traditional kulich shape is tall and fairly skinny. We use old tin cans to bake it in. The smallish coffee size is ideal but any largeish tin can should work. Line with foil and waxpaper, grease heavily. Fill can a little over half full with dough. Shape the top into a smooth dome. Cover with towel and put back in your warm place. Let rise until almost to the top of the can.
Preheat oven to 350/325 degrees. Bake for 10-15 minutes depending on the size of the cans, then lower to 300 degress. Bake for one hour, or until done (depends on heat of oven and size of cans). Cool 5-10 minutes before removing from can.
Glaze with thick white icing: 1 c powdered sugar, 1/2 t vanilla, 1 Tbsp milk.