Learn By Doing At Home

Baking Kulich

3/30/2021

Russian kulich is a sweet yeast-risen bread typically served at Easter. As with most recipes, the specifics of the recipe varies from family to family. The recipe we share with you today comes from Ellen Lester, former leader and longtime supporter of Kodiak 4-H. She learned the recipe from her mother, and says it is an Old Kodiak recipe that has been passed down, originally from Kaba Chichenoff.

Project Discipline: Baking
Ages: All ages!!
Difficulty level: Medium (Cloverbuds will need help)
Supplies needed: See ingredient list! In addition, you will need cans or bread loaf pans, several large bowls, a wooden spoon and a mixer is optional.
Timing: Don't Delay!! This recipe takes time. Ellen says that she typically starts the process at 7:30 AM and sometimes doesn't finish up until late into the evening. Let's get started!

Ingredient List

For the sponge:
1 package yeast
2 cups warm milk
3-4 cups flour
1/4 cup sugar

For the creamed ingredients:
1/2 cup butter or margarine
1 cup sugar
4 eggs
1 tsp salt
1/2 tsp. nutmeg
1 tsp vanilla
1/4 tsp lemon extract (optional)

To Mix In
1/2 cup slivered almonds
1 cup raisins
3-4 cups flour

For the Topping:
Confectioner Sugar
Dash of Vanilla
Milk
Multi-colored polka dot Sprinkles (optional)

Step 1 (Early in the morning): Make the sponge

Ingredients for this Step:
1 package yeast
2 cups warm milk
3 1/2 cups flour
1/4 cup sugar

Heat milk until warm to touch, but not too hot! It should be warm to your wrist or between 105-110 degrees. Dissolve yeast in warm milk.
Add flour and sugar.
Mix together, then cover and set aside to rise for at least 1 hour in a warm spot.

Step 2: Cream Remaining Ingredients

Meanwhile, mix ingredients as indicated below.

Ingredients for this step:
1/2 cup butter or margarine
1 cup sugar
4 eggs
1 tsp salt
1/2 tsp. nutmeg
1 tsp vanilla
1/4 tsp lemon extract (optional)

Cream together butter and sugar. Add eggs, salt, nutmeg, vanilla and lemon extract. It's a good idea to crack the eggs into a separate cup before adding to the mix.

Step 3: Combine Risen Sponge with Creamed Ingredients

First, put raised sponge in larger bowl. Add creamed ingredients. Mix well.

Step 4: Add remaining ingredients, then knead dough and let it raise.

Ingredients for this step:
1/2 cup slivered almonds
1 cup raisins
3-4 cups flour

Add raisins and almonds. Add flour, 1/2 cup at a time, until dough is stiff enough to handle and not sticky.

Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.

Put dough into a large greased bowl, top side down then flip it over into same bowl, so it has a little grease on the top. Cover with a light kitchen towel and let sit in a warm spot about 4 hours, until double.

Step 5: Transfer dough into cans and let raise.

Decide what you'd like to bake your dough in. 1 pound coffee cans or large soup/tomato cans are ideal to get the traditional shape, but bread pans will work too.

Once your dough has doubled in size, punch down. Divide dough into 8 pieces to fill 1/3 of your cans (or equal pieces to fit the cans you have, so that they fill 1/3 of container). Shape the dough into a circle, tucking sides under until it's a nice smooth ball.

Grease cans or pans WELL with shortening or cooking spray.

Fill containers 1/3 of the way with dough pieces, and press down into cans to get rid of any air space.

Cover containers with light kitchen towel. Set aside in a warm spot until dough raises to the top of the containers (about 4 hours).

Step 6: Bake & Add Topping

Once dough has risen to the tops of at least half of your containers, it's time to put them in the oven! Bake at 350 for 25-30 minutes. Kulich is done when you can shake it out of the can, but it might take some effort depending on how well you greased your cans!

Cool out of cans for 15 minutes on a rack. While still warm, frost with confectioner glaze, and sprinkles if you'd like!
To make the glaze, start with 1/2 cup of confectioner sugar, add a dash of vanilla and then mix in milk, 1 tsp at a time, until it reaches desired taste and consistency. Icing should be thick.