Russki Kulich (Russian Kulich) is a traditional Russian recipe for a classic yeasted fruited nut cake flavoured with rum and enriched with egg yolks and lightened with whipped egg whites that's topped with an egg white icing before being served. The full recipe is presented here and I hope you enjoy this classic Russian dish of: Russian Kulich (Russki Kulich).
Kulich (Russian: кули́ч, IPA: [kʊˈlʲitɕ], Belarusian: куліч, from Greek κόλλιξ - kollix, Georgian პასკა - Paska, ultimately meaning a roll or loaf of bread is a Russian and Orthodox Easter bread that has its roots in the Byzantine Empire and is a traditional part of countries with Orthodox Christian population. Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with Paskha for dessert.
In effect, Kulich is Paska (Easter) bread that has been decorated with icing. To make Paska, simply use the cake recipe from this page and do not decorate. A modern version of Kulich uses cupcake sprinkles to decorate the top of the cake.
Go to the printable version of the recipe
60ml (1/4 cup) dark rum
75g (2 1/2 oz) glazed fruit, sliced (eg cherries, pineapple, orange, papaya, lemon etc)
70g (2 1/2 oz) raisins
140g (1 1/4 cups) almonds (toasted and coarsely chopped)
140g (1 cup + 2 tbsp) plain flour, sifted
3 packets active, dried, yeast
2 tbsp light brown sugar
60ml (1/4 cup) milk, scalded & cooled to-lukewarm
150g (1/3 lb) unsalted butter
200g (1 cup) light brown sugar
1 tsp aniseed extract
1 tsp almond extract
3 egg yolks
240ml (1 cup) whipping cream, or single cream
600g (1 1/3 lbs) plain flour
3 egg whites
280g (1 1/2 cups) icing sugar
1 tsp vanilla (or almond) extract
Dissolve the yeast and 2 tbsp sugar in the lukewarm milk and beat until smooth then set aside for 10 minutes to activate. Whilst the yeast mixture is activating cream together the butter and sugar until pale and fluffy then beat in the extracts, egg yolks and cream. Beat in the yeast mix, along with 550g of the flour, beating until smooth and elastic, adding more flour as necessary until the mixture comes together as a dough. Turn the dough into a greased bowl, turning to coat then cover and set aside in a warm place to rise until doubled in volume (about 70 minutes).
Knock the dough back then turn onto a lightly-floured work surface and knead in the floured fruit along with the saffron and rum mix. If the dough becomes sticky add the flour, 70g at a time, until it can be easily handled. Now beat the egg whites until stiff and fold into the dough with a spatula. Sprinkle the dough with a little more flour.
Thoroughly grease two 1kg coffee tins. Cut and grease greaseproof (waxed) paper circles and use to cover the base of the tins. Fill each tin half-way with dough then moisten your fingers and pat the tops until smooth. Cover with greaseproof paper and set aside to rise in a warm place until the dough just reaches the top of the tins.
Transfer to an oven pre-heated to 180ºC (350ºF) and bake for 20 minutes. Turn down the oven temperature to 160ºC (320ºF) and bake for a further 40 minutes. Transfer to a wire rack and allow to cool in the tins for 10 minutes then turn out of the tin (use a long, thin, knife to loosen, if necessary).
Prepare the icing by beating the egg whites until stiff and folding in the icing sugar and vanilla extract. Use this to cover the top of the cakes whilst still warm. Allow to cool then serve.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Kulich (Russian: кули́ч, IPA: [kʊˈlʲitɕ], Belarusian: куліч, from Greek κόλλιξ - kollix, Georgian პასკა - Paska, ultimately meaning a roll or loaf of bread is a Russian and Orthodox Easter bread that has its roots in the Byzantine Empire and is a traditional part of countries with Orthodox Christian population. Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Any leftover kulich that is not blessed is eaten with Paskha for dessert.
In effect, Kulich is Paska (Easter) bread that has been decorated with icing. To make Paska, simply use the cake recipe from this page and do not decorate. A modern version of Kulich uses cupcake sprinkles to decorate the top of the cake.
Go to the printable version of the recipe
Russki Kulich (Russian Easter Kulich or Paska) Recipe
Ingredients:
For the Cake:
1/2 tsp saffron60ml (1/4 cup) dark rum
75g (2 1/2 oz) glazed fruit, sliced (eg cherries, pineapple, orange, papaya, lemon etc)
70g (2 1/2 oz) raisins
140g (1 1/4 cups) almonds (toasted and coarsely chopped)
140g (1 cup + 2 tbsp) plain flour, sifted
3 packets active, dried, yeast
2 tbsp light brown sugar
60ml (1/4 cup) milk, scalded & cooled to-lukewarm
150g (1/3 lb) unsalted butter
200g (1 cup) light brown sugar
1 tsp aniseed extract
1 tsp almond extract
3 egg yolks
240ml (1 cup) whipping cream, or single cream
600g (1 1/3 lbs) plain flour
3 egg whites
For the Egg White Icing:
1 stiffly-beaten egg white280g (1 1/2 cups) icing sugar
1 tsp vanilla (or almond) extract
Method:
Mix together the saffron and rum then set aside to soak for at least 1 hour. Meanwhile combine the glazed fruit, raisins and almonds with 140g of flour in a bowl and set aside.Dissolve the yeast and 2 tbsp sugar in the lukewarm milk and beat until smooth then set aside for 10 minutes to activate. Whilst the yeast mixture is activating cream together the butter and sugar until pale and fluffy then beat in the extracts, egg yolks and cream. Beat in the yeast mix, along with 550g of the flour, beating until smooth and elastic, adding more flour as necessary until the mixture comes together as a dough. Turn the dough into a greased bowl, turning to coat then cover and set aside in a warm place to rise until doubled in volume (about 70 minutes).
Knock the dough back then turn onto a lightly-floured work surface and knead in the floured fruit along with the saffron and rum mix. If the dough becomes sticky add the flour, 70g at a time, until it can be easily handled. Now beat the egg whites until stiff and fold into the dough with a spatula. Sprinkle the dough with a little more flour.
Thoroughly grease two 1kg coffee tins. Cut and grease greaseproof (waxed) paper circles and use to cover the base of the tins. Fill each tin half-way with dough then moisten your fingers and pat the tops until smooth. Cover with greaseproof paper and set aside to rise in a warm place until the dough just reaches the top of the tins.
Transfer to an oven pre-heated to 180ºC (350ºF) and bake for 20 minutes. Turn down the oven temperature to 160ºC (320ºF) and bake for a further 40 minutes. Transfer to a wire rack and allow to cool in the tins for 10 minutes then turn out of the tin (use a long, thin, knife to loosen, if necessary).
Prepare the icing by beating the egg whites until stiff and folding in the icing sugar and vanilla extract. Use this to cover the top of the cakes whilst still warm. Allow to cool then serve.
Printable version of the Recipe
russia, traditional, easter, sweet bread, cakes, baking
Baking
Russia
Russki Kulich (Russian Easter Kulich or Paska)
https://fabulousfusionfood.blogspot.com/2019/04/russki-kulich-russian-easter-kulich-or.html
Russki Kulich (Russian Easter Kulich or Paska). This is a classic Russian recipe for an Easter sweet yeasted bread with glazed fruit that is iced (frosted) and traditionally blessed before eating as an Easter pre-breakfast snack.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLAqYtNxvRoH1o1vd42hIF0ZZGKIH-ZgOhyphenhyphenF1WLPVZCgRs2mUkOP1-LLqWvP6BLIlQxkp60fTlqJmP7DjOCcLSEaI29w_kTQyD29ePmPj_ZhY66Y3EQKOc-oQjzhzEC4jiPqEow6NFdE/s1600/apricot-glazed-easter-ham.png
2019-04-14
Yield: 8–10
Russki Kulich (Russian Easter Kulich or Paska)
Russki Kulich (Russian Easter Kulich or Paska). This is a classic Russian recipe for an Easter sweet yeasted bread with glazed fruit that is iced (frosted) and traditionally blessed before eating as an Easter pre-breakfast snack.
prep time: 80 mins
cook time: 70 mins
total time: 150 mins
Ingredients:
- 1/2 tsp saffron
- 60ml (1/4 cup) dark rum
- 75g (2 1/2 oz) glazed fruit, sliced (eg cherries, pineapple, orange, papaya, lemon etc)
- 70g (2 1/2 oz) raisins
- 140g (1 1/4 cups) almonds (toasted and coarsely chopped)
- 140g (1 cup + 2 tbsp) plain flour, sifted
- 3 packets active, dried, yeast
- 2 tbsp light brown sugar
- 60ml (1/4 cup) milk, scalded & cooled to-lukewarm
- 150g (1/3 lb) unsalted butter
- 200g (1 cup) light brown sugar
- 1 tsp aniseed extract
- 1 tsp almond extract
- 3 egg yolks
- 240ml (1 cup) whipping cream, or single cream
- 600g (1 1/3 lbs) plain flour
- 3 egg whites
- 1 stiffly-beaten egg white
- 280g (1 1/2 cups) icing sugar
- 1 tsp vanilla (or almond) extract
For the cake:
For the Egg White Icing:
Method:
- Mix together the saffron and rum then set aside to soak for at least 1 hour. Meanwhile combine the glazed fruit, raisins and almonds with 140g of flour in a bowl and set aside.
- Dissolve the yeast and 2 tbsp sugar in the lukewarm milk and beat until smooth then set aside for 10 minutes to activate. Whilst the yeast mixture is activating cream together the butter and sugar until pale and fluffy then beat in the extracts, egg yolks and cream. Beat in the yeast mix, along with 550g of the flour, beating until smooth and elastic, adding more flour as necessary until the mixture comes together as a dough. Turn the dough into a greased bowl, turning to coat then cover and set aside in a warm place to rise until doubled in volume (about 70 minutes).
- Knock the dough back then turn onto a lightly-floured work surface and knead in the floured fruit along with the saffron and rum mix. If the dough becomes sticky add the flour, 70g at a time, until it can be easily handled. Now beat the egg whites until stiff and fold into the dough with a spatula. Sprinkle the dough with a little more flour.
- Thoroughly grease two 1kg coffee tins. Cut and grease greaseproof (waxed) paper circles and use to cover the base of the tins. Fill each tin half-way with dough then moisten your fingers and pat the tops until smooth. Cover with greaseproof paper and set aside to rise in a warm place until the dough just reaches the top of the tins.
- Transfer to an oven pre-heated to 180ºC (350ºF) and bake for 20 minutes. Turn down the oven temperature to 160ºC (320ºF) and bake for a further 40 minutes. Transfer to a wire rack and allow to cool in the tins for 10 minutes then turn out of the tin (use a long, thin, knife to loosen, if necessary).
- Prepare the icing by beating the egg whites until stiff and folding in the icing sugar and vanilla extract. Use this to cover the top of the cakes whilst still warm. Allow to cool then serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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