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KULICH (RUSSIAN EASTER BREAD) 
2 pkg. yeast
1/2 c. warm water
1/2 c. warm milk
6 1/2 c. flour
4 eggs plus 2 yolks, beaten
1 c. butter, melted
1/2 c. raisins
1/2 tsp. vanilla
1/2 c. honey
1/2 tsp. salt
1 c. sugar
2 tbsp. salad oil

GLAZE:

1 c. confectioners' sugar
1/2 tsp. vanilla
4 tbsp. heavy cream

Dissolve yeast in warm water in large bowl. Add milk and 1 1/2 cups flour; stir until smooth. Cover and let rise until doubled, 3 hours or more. Beat down dough. Add next 8 ingredients and beat in remaining flour gradually. Knead well in bowl until dough is smooth and elastic.

Grease 2 tall 1-pound coffee cans. Fit each with a collar of greased brown paper for height. Fill pans 2/3 full of dough. Cover and let rise until doubled, at least 1 hour. Bake in 375 degree oven about 1 hour or until well browned. Cool 10 minutes, then remove from pans onto rack.

Combine glaze ingredients and beat until smooth. When bread is cool, spread with glaze, allowing some to drizzle down sides.

PASKHA (SPREAD FOR RUSSIAN EASTER BREAD) :

2 lb. cottage cheese
2 hard-boiled eggs
1/2 c. butter, softened
3 oz. cream cheese
1/4 c. confectioners' sugar
1/2 c. raisins
1/2 c. ground almonds
1/2 c. chopped, candied fruits

FRUITS:

Orange peel
Lemon peel
Cherries

Sieve cottage cheese and eggs together. Beat in butter and cream cheese, then beat in sugar. Add raisins, almond and candied fruit. Press mixture into a new 6-inch flower pot (or any container that provides drainage) lined with cheesecloth. Place in refrigerator overnight. Unmold to serve.

Kulich and Paskha are traditional Russian Easter foods. For easy serving, remove "cap" from Kulich and cut bread casserole into rounds. Re-form and top with cap. Each person takes a bread round and spreads it with Paskha. Delicious!

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