Kulich

Continued from our Easter Bread Series:





Kulich (Russian Easter Bread)

1 cups milk, lukewarm
1 packages active dry yeast
4 cups flour
1 cup sugar
1 cup raisins
1/4 cup vodka
1/2 tsp salt
3 eggs
1/4 cup honey
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp Confectioner's sugar
2 tsp milk




In a saute pan, combine vodka and raisins over medium-low heat.  Cook for about 5 minutes, or until the raisins have softened.  

Combine milk, yeast and 2 tbsp. sugar to a bowl.  Allow mixture to proof and look for small bubbles forming.

In a large mixer, combine butter, salt and the rest of the sugar until light and fluffy.  Alternate adding the flour and yeast mixtures in small increments, mixing until thoroughly combined.  Stir in cinnamon, honey and vanilla extract.  Add raisins.

Knead dough into a ball.  Place each loaf in a greased container covered with a towel.  Let rise for 1 hour.  Punch dough down and cut dough into two halves.  Let rise an additional hour.

Place each dough half into a large, greased and floured aluminum can (I used 14oz.  pumpkin puree tins).  

Preheat oven 325F.  

Bake for 1 hour and 10 minutes, or until the top is golden brown.

Mix Confectioner's sugar and milk for glaze.  Pour over the cooled loaf and add sprinkles, if desired.